2(6 C O 
As horfes confume a vaft quantity of corn, any attempt 
at faving in that article is worthy of attention. A mem¬ 
ber of the Bath agricultural fociety afferts, that he has 
for feveral weeks part boiled all the corn given to his 
horfes, and has alfo given them the liquid in which it 
was boiled : the refult has been, that, inftead of fix 
btilhels in a crude rtate, as previoully given them, three 
bufiiels, fo prepared, are found to anfvver, and to pie- 
ferve the horfes in a higher degree of vigour, and in bet¬ 
ter working condition. A gentleman, in the neighbour¬ 
hood of Briftol, confirms this fact by his own experience ; 
and the inn-keepers at Coventry, and other places, have 
adopted the fame pradtice. 
No corn was formerly to be exported without the king’s 
licence, except for the victualling of fhips, and in-fome 
fpecial cafes, from fome ports only ; and none might, by 
5 Eliz. c. 12. buy corn to fell again without licence from 
juftices. But now corn, as wheat, barley, oats, &c. may 
be exported to ftates in amity, when they exceed not cer¬ 
tain prices regulated by the ftatutes; and the exporters 
of it fhall pay no duty or cuftom, but be entitled to 
bounty-money, or a certain allowance, for exportation. 
By 11 Geo. II. c. 22. and 36 Geo. III. c. 9. if any per- 
fon ufe violence on another perfon to hinder him from 
buying or carrying corn to any fea-port town to be ex¬ 
ported, &c. he fhall be imprifoned by two juftices, for 
not more than three months, and be publicly whipped; 
and committing a fecond offence, cr deflroying granaries, 
or corn in any boat or vefiel, to be adjudged a felon, and 
tranfported for feven years ; and the hundred to make 
good the damage, if not above one hundred pounds, as 
in cafes of robbery, where an offender is not apprehended 
and convicted within twelve months ; but notice muff be 
given to the conftable in two days. 24 Geo. II. c. 56. 
ordains the bounty on ground corn to be regulated by 
weight; and 26 Geo. II. c. 15. appoints intereff to be 
paid on debentures for the bounty of corn exported. 
Forms of the certificates of prices of grain to regulate 
the price of bread, are fettled by 31 Geo. II. c. 29. 
The la ft acts now in force to regulate the returns of 
the prices of grain, are 31 Geo. III. c ? 30. 33 Geo. III. 
c. 65. by the former of which, 1 Jac. II. c. 19. 1 Will, 
and Mary, c. 12. 5 Geo. II. c. 12. 10 Geo'. III. c. 39. 
13 Geo. III. c. 43. 21 Geo. III. c. 50. and 29 Geo. III. 
c. 53. are all repealed; as alfo every provision in any 
other aCt for regulating the importation of wheat, &c. 
except fuch as relate to the making of malt for exporta¬ 
tion. So much of 15 Car. II. c. 7. as prohibits the buy¬ 
ing of corn td fell again, and the laying it up in grana¬ 
ries, is alfo repealed. By 31 Geo. III. c. 30. and 33 
Geo. III. c. 63. bounties are granted on exportation at 
certain prices, and the exportation prohibited when at 
higher prices ; the quantity of corn to be exported to 
foreign countries is fettled. The maritime counties "of 
England are divided into diftricts. The exportation of 
corn to be regulated in London, Kent, Effex, and Suf- 
fiex, by the prices at the corn-exchange, the proprietors 
of which are to appoint an infpedtor of corn returns, to 
whom weekly returns are to be made by the factors ; 
and he is to make up weekly accounts, and tranfmit the 
average price to the receiver of the returns, to be tranf- 
mitted to the officers of the cuffoms, and inferted in.the 
London Gazette. The exportation in other diftricts, 
and in Scotland, to be regulated by the prices at dif¬ 
ferent appointed places, for which mayors, juftices, &c. 
are to eleirt infpeCtors. Declarations are to be truly 
made by fadtors of the corn fold by them. Orders of 
council may be made to regulate importation, or expor¬ 
tation, from time to time. Such orders to be laid before 
parliament. See 32 Geo. III. c. 50. and 33 Geo. III. 
c. 3. as to the exportation of wheat-, and as to trans- 
ffiipping of corn brought coafhvife. 
Ox the PRESERVATION of CORN. 
Corn is very different from fruits, with ref'peCt to the 
R N. 
mafiner of its prefervation ; and is capable of being kept 
for preffing occafions for feveral centuries. A little time 
after the fiege of Metz, under Henry JI. of France, in 
1578, the due d’Efpernon laid up vaff (lores of corn in 
the citadel; which was preferved in good order to the 
year 1707, when the French king anq his retinue, paffing 
that way, ate bread baked from it. The chief tiling that 
contributes to tire prefervation of corn, is a cruft which 
forms on its furface, by the germination of the grain next 
underneath, to the thicknefs of an inch and a half. On 
that at Metz people walked, without its giving the leafl 
way. At Sed&n was a granary cut in a rock, wherein a 
heap of corn was preferved a hundred and ten years : it 
was covered with a cruft a foot thick. 
For the prefervation of corn, the firff method is to let 
it remain in the fpike ; the only expedient for convey¬ 
ing it to the iflands and provinces of America. Tbe 
inhabitants of thole countries lave it in the ear, and 
raile it to maturity by th&t precaution : but this me¬ 
thod of preferving it is attended with feveral inconve¬ 
niences ; the corn is apt to root or fprout, if the leaf!; 
moifture is in the heap ; the rats likewife infeff it, and 
our want of ftraw alfo obliges us to feparate the grain 
frpm the ear. The fecond method is to turn it out and 
winnow it frequently; or to pour it through a trough or 
mill-hopper from one floor to another ; being thus moved 
and aired every fifteen days for the firff fix months, it 
will require lei's labour for the future, it lodged in a dry 
place 1 but if, through negleCt, mites Ihould be allowed 
to get into the heap, they will foon reduce the corn to a 
pile of duff : this may be avoided by moving the corn 
a-new, and rubbing the places adjacent with oils and 
herbs, whofe ftrong odour may drive them away : for 
which garlic and dwarf-elder are very effectual; they 
may likewife be expofed to the open fun, which imme¬ 
diately kills them. When the corn has been preferved 
from all impurities for the fpace of two years, and has 
exhaled all its heat, it may be kept for fifty, or even a 
hundred, years, by lodging it in pits, covered with ftrong 
planks clofely joined together: but the fafer way is to 
cover tlte heap with quick lime, which fhould be dif- 
folved by fprinkling it 'ever with a finall quantity of 
water; this caufes the grains to (hoot to the depth of 
two or three fingers ; and inclofes them with an incruf- 
tation, through which neither air nor infeCts can pe¬ 
netrate. 
The ordering of the corn in many parts of England, 
particularly in Kent, is thus: To feparate it from the 
duff and other impurities, after it is threfhed, they tofs it 
with Ihovels from one end to the other of a long and 
large room ; the lighter fitbftances fall down in the mid¬ 
dle of the room, and the corn only is carried from fide 
to fide, or end to end, of it. After this they fereen the 
corn, and then, bringing it into the granaries, it is fpread 
about half a foot thick, and turned from time to time 
about twice in a week ; once a week they alfo repeat the 
fereening it. This fort of management is continued about 
two months, and after that they lay it a foot thick for 
two months more ; and in this time they turn it once a 
week, or twice, if the feafon be damp, and now and then 
fereen it again. After about five or fix. months they raife 
it to two feet thicknefs in the heaps, and then they turn 
it once or twice in a month, and fereen it now and then. 
After a year they lay it two and a half or three feet deep, 
and turn it once in three weeks or a month, and fereen it 
proportionably. When it has lain two years or more, 
they turn it once in two months, and fereen it once a 
quarter; and, how long foever it is kept, the oftener the 
turning and fereening are repeated, the better the grain 
will be found to keep. It is proper to leave an area of a 
yard wide on every fide of the heap of corn, and other 
empty fpaces, into which they turn and tofs the corn as 
often as they find occafion. ,Corn has by thefe means 
been preferved in our granaries thirty years; and it is 
obferved, that the longer it is kept, the more flour it 
yields 
