The republic. [volume] (Washington [D.C.]) 1849-1853, 1849-09-12
From the Genesee Farmer.


From the Genesee Farmer.
Export and Preservation of BreaIstuns.
The export of breadstuffs from the United States
TO Great Britain and Ireland is steadily on the in
crease. From September LIST, lS4S, to July of the
present year, the export OF corn was ii ,472,Ol7
bushels against 1886, $50 during the corresponding
period of the year previous. In the quantity of
wheat and flour sent TO England, the gain is equally
large Whatever competition the latter may en-
counter in British markets from continental or
home grown wheat, American corn and meal, if
delivered in good order must be cheaper, one year
with another, than any other article of human
food Of equal nutritive value. In one hundred
pounds of potatoes there seventy five pounds
Of water. This renders potatoes more liable to rot
and more precarious means of subsistence than
the seeds of cereal plants The latter will alone
form good bread; and hereafter they must consti-
tute the main dependence of the poor and laboring
people of Ireland and Great Britain for daily con
sumption. All parties there now concede that the
lower classes should be provided with ways and
means, SOMEHOW, 10 command more of the comforts
OF civilization than they hitherto have enjoyed
We have great faith in the maxim, ''where there
is a ,ciH there is gay" The British empire is
undergoing a social revolution of no small moment
to the agricultural interests of this country. 1t is
barely possible that the production of public pau
pers on magnificent scale may continue year
or longer; but the turning point if not already
reached, soon will be.
Blackwood's Magazine for July contains an in
tereStng ana instructive under the expires
sive title, 81 The Growing of the Column and the
Crushing of the Pedestal" From this we learn that
the poor-rates of England have reached the i'm
mense of f7,0O0000 year; and that
seventh of its entire population supported
by the parish rates. The whole poor rates for Eng
land, Scotland and Ireland for the last year were
f9,460, 1851; or about forty seven and half mil
lions of dollars. The poor rates of Glasgow,
which five years ago did not exceed EDO, 900 a
year for the parliamentary city, have reached
f200,000 viz Glasgow parish, 10000; Barony,
10000; Gorbals, E40, 900 total, f200 ,0O0' Let
the independent and comparatively untaxed Amer
can farmer realize the condition Of society in a
city where million Of dollars required TO sup
port it, public paupers year.
Had American corn meal arrived at British ports
in a sound condition, and in degree impaired by
kiln drying, the consumption of this food would be
double what il now ~. To learn a nation TO and
love this great APPLE ofthe Union with which il is
unacquainted, we should not begin by sending sour
and musty meal, 10 offend both the taste and smell
Of our new customers. Nor should its panihcaton,
or ability 10 ferment and make light bread, be de-
stroyed by overheating and partial cooking in dry
ing corn by steam, boiling water, stoves or fur
nace=. Inceleulabls dana has been done by pro
resses Of this kind. Wheat and corn, -four and
meal naturally contain from eleven 10 thirteen
per cent Of water, about one half Of which must
be expelled, and the -four, meal, well packed
in good barrels, or waterproof sacks, 10 exclude
roth moisture and common air. IL does not re-
ouire that water should b. up To boiling heat
10 cook -four, meal, meat, eggs, potatoes, and
corn. nlr ftllidfh dppits 10 gthtffl,
and aibumen. Hence, in drying the seeds OF
cereal plants, and meat, the temperature should
never be raised much above the heat of summers
sun-say 100 degrees. This II abundant IN Georgia,
and will be In every other State for drying corn.
By taking little more time to drive of the mos
t1re NJ a comparatively low temperature, not the
least chemical change or cooking takes place. The
natural flavor and iermenting properties Of the
meal are fully preserved This Is matter Of great
importance.
Instead Of placing corn, wheat, or meal on heated
iron CYLINDER plates, brick, il should be desic
Gated by hot and dry air sent up through the grain
and carrying of il dampness, without heating a
single kernel more than f3O or 100 degrees. The
shallow bins which hold corn wheat should have
fine wire sieVe-like bottom, resting "A strong
frame 20 10 permit heated air 70 pass upward
through the sieve and yet hold the grain. These
drying bins should be made 10 tipke acommon cart
body and deliver well dried grain Ia stOrs gc room,
which should be in the drying house 10 prevent the
rea-Orption Of moisture from the atmosphere before
the corn or wheat b. ground and put up in barrels.
In an ordinary room, perfectly dried meal or -four
will imbbe from the air from eight 20 ten per cent.
Of water in twenty four or thirty hours, according
90 the weather u Il obvious this tendency must be
guarded agsinst. Grain should b. ground A.
nav be after il has been dried. and The meal -four
b. well put up for market. The drying. building
should have double wall 10 keep out dampi Il
snOuld be well ycntilsted above, with tight shut
tes and heated BY large stoves or furnace Ia the
Haaemeut 10 the proper temperature, under all the
grain ia the establishment IN this way common
rnerchsutable grain can b. economically dried, ~
~ " keep ia tight barrels Tor any length u time
in any climate, WITHOUT thc least dftenOrauon "
the meal or -four
Water proof hats are made by diszolyng gum
.hellac in alcohol. and working this gun. which u
in-ouble in water, into the body Of the hat Heavy
cotton bsgging IL generally cheap 10 Georgia. and
i used fOr sao king -four and meal. To prevent
dried meal from imbibing dampness through thee,
bags, At our suggestion, they are partially sstu
rated with this gum. Perhaps India rubber gutts
-. 80 . ~.
Hour, and meal must not only b. fairly dried, (nO
contain over five or SN per cent. 81 water,) but d
must BE- kept in that condition, whether IN a damp
cellar, In tie bold Il yos-e OF elsewhere. Nil.
ers should have their -four barrels tight they
well can, aud learn b. tcst the quantity Oi water m
one hundred part II wheat, corn, -four, and meal
One hundred grains u ordinary Hour meal pa
on a piece Of white paper FIVE or siN inches square
and this placed on plate la hot az IL car
be and not burn scOrCh the paper; and then,
stirred little with the point 81 dry, clean knife
will lose sumo ten per cent Of its weight IN thirt
OF forty minutes by drying. little practice vii
make one familiar with the operation, and IN
dampnesz II broadstufis.
In bot climates grain can b. dried sufficiently ii
tbe sun 70 keep well, II Immediately excluded iron
the surrounding atmosphere. This object has lon
b.een attained in Spain, Egypt and part II Asia. b.
burying wheat In pitt dug into the dry Earth whic
are icsed with tight covers, pitched over b. exclud
the air A large cement cistern quite imperviOus 4
sntcr " filed with dry wheat. corn, or meal, an
hermeticslly sealed would retain its organized 100
triiovi change, TOR indefinite ages. Alright, cool
etrthen reservoirs, which viii hold from 500 .
1000 bushels will soon be contributed in all cie,
II not by Farmers, for keeping grain, apples, pota
toe, and provisions The science 81 preserving hu
man food b in H. infancy Some Of our reader
know the advantage II burying potatoes and AZ
pies IN dry earth three or four feet deep, where the
remain nine month"; o. longer, II need be. witbou
heat, air, water, rotung 0r sprOutiug To presery
vegetables, butter, lard, and meat l. much easie
IN New York than IN Georgia; but IL can be don
in both States, and IN all climates The subject
hovsver very little understood either by farmer
~ provision dealers.
AsRIculruRE THE LEADIso ISrEsEsr 1t il sup