A receipt to prevent wheat from being smutty. This text is an enriched version of the TCP digital transcription B28812 of text R231901 in the English Short Title Catalog. Textual changes and metadata enrichments aim at making the text more computationally tractable, easier to read, and suitable for network-based collaborative curation by amateur and professional end users from many walks of life. The text has been tokenized and linguistically annotated with MorphAdorner. The annotation includes standard spellings that support the display of a text in a standardized format that preserves archaic forms ('loveth', 'seekest'). Textual changes aim at restoring the text the author or stationer meant to publish. This text has not been fully proofread Approx. 2KB of XML-encoded text transcribed from 1 1-bit group-IV TIFF page image. EarlyPrint Project Evanston,IL, Notre Dame, IN, St. Louis, MO 2018 B28812 Wing R615A Interim Tract Supplement Guide C.112.f.9[174] ESTC R231901 ocm99888770

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 Early English books online text creation partnership. (EEBO-TCP ; phase 2, no. B28812) Transcribed from: (Early English Books Online ; image set 195980) Images scanned from microfilm: (Early English books; Tract supplement ; E8:1[176]) A receipt to prevent wheat from being smutty. 1 sheet ([1] p.) : s.n., [London : 1700?] Imprint from Wing. Reproduction of original in the British Library.

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 eng Wheat -- England -- Early works to 1800. Broadsides -- England -- 17th century. eebo A receipt to prevent wheat from being smutty. . n/a 1700 1 382 1 0 0 0 0 0 26.18 C The rate of 26.18 defects per 10,000 words puts this text in the C category of texts with between 10 and 35 defects per 10,000 words. 2014-06 Keyed and coded from ProQuest page images 2014-08 Sampled and proofread 2014-08 Text and markup reviewed and edited 2015-03 Batch review (QC) and XML conversion
A RECEIPT to prevent Wheat from being Smutty .

YOU must first wash your Wheat in a Tub through Three or Four several Waters , stiring it round each time with a large Stick backwards and forwards with great force , and with a Skimmer , each time , take of all the light Wheat ; when this is done , you must put that Wheat into a Liquor prepared for that Purpose in this manner .

Put into a large Tub which hath a Tap a sufficient quantity of Water , then put as much Salt into it as when 't is well stirr'd about will make an Egg swim , then add as much more Salt as was before , and stir it very well ; and to this put Two or Three Pounds of Allum beaten very fine , and stir it about .

This you are to use as you do your ordinary Brines , only you must let your Wheat steep Thirty or Forty Hours , for less signifies nothing ; though the common Opinion is , That steeping so long kills the Seed in the Wheat ; but Experience teaches the Contrary .

You must take your Wheat out the Night before you Sow it , and sift some slackt Lime 〈…〉 on it ; which serves only to make it dry enough to Sow . 't is necessary to add some more Water to it in a Week or Ten Days time as it wastes , and Salt proportionable to the Water , and about a Pound of Allum .

Note , Many Farmers steep their Wheat in a Brine , yet have plenty of Smutty Wheat ; because they don't make their Brine strong enough , and take their Wheat out too soon .

Note also , Many Farmers have suffered greatly by Smutty Wheat , especially in a dear Year , when such Wheat will not Sell for above Five or Six Shillings a Bushel ; whereas that which is free from Smut will Sell for Ten , Eleven or Twelve Shillings : And such Smutty Wheat being eaten chiefly by the poorer People , and being unwholsom , occasions Sickness . Therefore for the Benefit of the Publick this is Printed .