at the risk, required security for payment, since, had the bread been left upon his hands, he could not have disposed of so large a quantity in that town, notwithstanding it had a population of twenty-three thousand inhabitants!”
Mr. Webster, from whom the preceding passages are quoted, informs us that “the soft wheats grow in the northern parts of Europe, as in Belgium, England, Denmark, and Sweden, and the hard in warmer climates. The grain of these last have,” he says, “a compact seed, nearly transparent, which, when beaten through, breaks short, and shows a very white flour within. The soft wheats have an opaque coat or skin, which, when first reaped, gives way readily to the pressure of the finger and thumb; these require to be well dried and hardened before they can be ground into flour.”
RYE.