is　certainly　neither　so　nourishing　nor　so　wholesome。
  Brown　Soup　might；　however；　on　certain　occasions；　be　found　to　be　useful。　　As　it　is　so　soon　cooked；　and　as　the　ingredients　for　making　it　are　so　easily　prepared；　preserved；　and　transported　from　place　to　place；　it　might　be　useful　to　travellers；　and　to　soldiers　on　a　march。　　And　though　it　can　hardly　be　supposed　to　be　of　itself　very　nourishing；　yet　it　is　possible　it　may　render　the　bread　eaten　with　it　not　only　more　nutritive；　but　also　more　wholesome；　and　it　certainly　renders　it　more　savoury　and　palatable。It　is　the　common　breakfast　of　the　peasants　in　Bavaria；　and　it　is　infinitely　preferable；　in　all　respects；　to　that　most　pernicious　wash；　TEA；　with　which　the　lower　classes　of　the　inhabitants　of　this　island　drench　their　stomachs；　and　ruin　their　constitutions。
  When　tea　is　mixed　with　a　sufficient　quantity　of　sugar　and　good　cream；when　it　is　taken　with　a　large　quantity　of　bread　and　butter；　or　with　toast　and　boiled　eggs；and　above　all；WHEN　IT　IS　NOT　DRANK　TOO　HOT；　it　is　certainly　less　unwholesome；　but　a　simple　infusion　of　this　drug；　drank　boiling　hot；　as　the　Poor　usually　take　it；　is　certainly　a　poison　which；　though　it　is　sometimes　slow　in　its　operation；　never　fails　to　produce　very　fatal　effects；　even　in　the　strongest　constitution；　where　the　free　use　of　it　is　continued　for　a　considerable　length　of　time。
  Of　Rye　Bread
  The　prejudice　in　this　island　against　bread　made　of　Rye；　is　the　more　extraordinary；　as　in　many　parts　of　the　country　no　other　kind　of　bread　is　used；　and　as　the　general　use　of　it　in　many　parts　of　Europe；　for　ages；　has　proved　it　to　be　perfectly　wholesome。　In　those　countries　where　it　is　in　common　use；　many　persons　prefer　it　to　bread　made　of　the　best　wheat　flour；　and　though　wheaten　bread　is　commonly　preferred　to　it；　yet　I　am　persuaded　that　the　general　dislike　of　it；　where　it　is　not　much　in　use；　is　more　owing　to　its　being　BADLY　PREPARED；　or　not　well　baked；　than　to　any　thing　else。
  As　an　account　of　some　experiments　upon　baking　Rye　Bread；　which　were　made　under　my　immediate　care　and　inspection　in　the　bake…house　of　the　House　of　Industry　at　Munich；　may　perhaps　be　of　use　to　those　who　wish　to　known　how　good　Rye　Bread　may　be　prepared；　as　also　to　such　as　are　desirous　of　ascertaining；　by　similar　experiments；　what；　in　any　given　case；　the　profits　of　a　baker　really　are；　I　shall　publish　an　account　in　detail　of　these　experiments；　in　the　Appendix　to　this　volume。
  I　cannot　conclude　this　Essay；　without　once　more　recommending；　in　the　most　earnest　manner；　to　the　attention　of　the　Public；　and　more　especially　to　the　attention　of　all　those　who　are　engaged　in　public　affairs；the　subject　which　has　here　been　attempted　to　be　investigated。　　It　is　certainly　of　very　great　importance；　in　whatever　light　it　is　considered；　and　it　is　particularly　so　at　the　present　moment：　for　however　statesmen　may　differ　in　opinion　with　respect　to　the　danger　or　expediency　of　making　any　alterations　in　the　constitution；　or　established　forms　of　government；　in　times　of　popular　commotion；　no　doubts　can　be　entertained　with　respect　to　the　policy　of　diminishing；　as　much　as　possible；　at　all　times；　and　more　especially　in　times　like　the　present；the　misery　of　the　lower　classes　of　the　people。
  END　OF　THE　THIRD　ESSAY。
  Footnotes　for　Essay　III。
  ＇1＇　November　1795。
  ＇2＇　The　preparation　of　water　is；　in　many　cases；　an　object　of　more　importance　than　is　generally　imagined；　particularly　when　it　is　made　use　of　as　a　vehicle　for　conveying　agreeable　tastes。　In　making　punch；　for　instance；　if　the　water　used　be　previously　boiled　two　or　three　hours　with　a　handful　of　rice；　the　punch　made　from　it　will　be　incomparably　better；　than　is　to　say；　more　full　and　luscious　upon　the　palate；　than　when　the　water　is　not　prepared。
  ＇3＇　I　cannot　dismiss　this　subject；　the　feeding　of　cattle；　without　just　mentioning　another　practice　common　among　our　best　farmers　in　Bavaria；　which；　I　think；　deserves　to　be　known。　　They　chop　the　green　clover　with　which　they　feed　their　cattle；　and　mix　with　it　a　considerable　quantity　of　chopped　straw。　　They　pretend　that　this　rich　succulent　grass　is　of　so　clammy　a　nature；　that　unless　it　be　mixed　with　chopped　straw；　hay；　or　some　other　dry　fodder；　cattle　which　are　fed　with　it　do　not　ruminate　sufficiently。　　The　usual　proportion　of　the　clover　to　the　straw；　is　as　two　to　one。
  ＇4＇　A　viertl　is　the　twelfth　part　of　a　schafl；　and　the　Bavarian　schafl　is　equal　to　6　31/300　Winchester　bushels。
  ＇5＇　The　quantity　of　fuel　here　mentioned；　though　it　certainly　is　almost　incredibly　small；　was　nevertheless　determined　from　the　results　of　actual　experiments。　　A　particular　account　of　these　experiments　will　be　given　in　my　Essay　on　the　Management　of　Heat　and　the　Economy　of　Fuel。
  ＇6＇　One　Bavarian　schafl　（equal　to　6　31/100　Winchester　bushels）　of　barley；　weighing　at　a　medium　250　Bavarian　pounds；　upon　being　pearled；　or　rolled　（as　it　is　called　in　Germany）；　is　reduced　to　half　a　schafl；　which　weighs　171　Bavarian　pounds。　　The　79lb。　which　it　loses　in　the　operation　is　the　perquisite　of　the　miller；　and　is　all　he　receives　for　his　trouble。
  ＇7＇　Since　the　First　Edition　of　this　Essay　was　published　the　experiment　with　barley…meal　has　been　tried；　and　the　meal　has　been　found　to　answer　quite　as　well　as　pearl　barley；　if　not　better；　for　making　these　soups。　　Among　others；　Thomas　Bernard；　Esq。　Treasurer　of　the　Founding　Hospital；　a　gentleman　of　most　respectable　character；　and　well　known　for　his　philanthropy　and　active　zeal　in　relieving　the　distresses　of　the　Poor；　has　given　it　a　very　complete　and　fair　trial；　and　he　found；　what　is　very　remarkable；　though　not　difficult　to　be　accounted　forthat　the　barley…meal；　WITH　ALL　THE　BRAN　IN　IT；　answered　better；　that　is　to　say；　made　the　soup　richer；　and　thicker；　than　when　the　fine　flour　of　barley；　without　the　bran；　was　used。
  ＇8＇　By　some　experiments　lately　made　it　has　been　found　that　the　soup　will　be　much　improved　if　a　small　fire　is　made　under　the　boiler；　just　sufficient　to　make　its　contents　boil　up　once；　when　the　barley　and　water　are　put　into　it；　and　then　closing　up　immediately　the　ash…hole　register；　and　the　damper　in　the　chimney；　and　throwing　a　thick　blanket；　or　a　warm　covering　over　the　cover　of　the　boiler；　the　whole　be　kept　hot　till　the　next　morning。　This　heat　so　long　continued；　acts　very　powerfully　on　the　barley；　and　causes　it　to　thicken　the　water　in　a　very　surprising　manner。　Perhaps　the　oat…meal　used　for　making　water　gruel　might　be　improved　in　its　effects　by　the　same　means。　　The　experiment　is　certainly　worth　trying。
  ＇9＇　This　invention　of　double　bottoms　might　be　used　with　great　success　by　distillers；　to　prevent　their　liquor；　when　it　is　thick；　from　burning　to　the　bottoms　of　their　stills。　　But　there　is　another　hint；　which　I　have　long　wished　to　give　distillers；　from　which；　I　am　persuaded；　they　might　derive　very　essential　advantages。It　is　to　recommend　to　them　to　make　up　warm　clothing　of　thick　blanketing　for　covering　up　their　still…heads；　and　defending　them　from　the　cold　air　of　the　atmosphere；　and　for　covering　in　the　same　manner　all　that　part　of　the　copper　or　boiler　which　rises　above　the　brick…work　in　which　it　is　fixed。　The　great　quantity　of　heat　is　constantly　given　off　to　the　cold　air　of　the　atmosphere　in　contact　with　it　by　this　naked　copper；　not　only　occasions　a　very　great　loss　of　heat；　and　of　fuel；　but　tends　likewise　very　much　to　EMBARRASS　and　to　PROLONG　the　process　of　distillation；　for　all　the　heat　communicated　by　the　naked　still…head　to　the　atmosphere　is　taken　from　the　spirituous　vapour　which　rises　from　the　liquor　in　the　still；　and　as　this　vapour　cannot　fail　to　be　condensed　into　spirits　whenever　and　WHEREVER　it　loses　ANY　PART　of　its　heat；　as　the　spirits　generated　in　the　still…head　in　consequence　of　this　communication　of　heat　to　the　atmosphere　do　not　find　their　way　into　the　worm；　but　trickle　down　and　mix　again　with　the　liquor　in　the　still；the　bad　effects　of　leaving　the　still…head　exposed　naked　to　the　cold　air　is　quite　evident。　　The　remedy　for　this　evil　is　as　cheap　and　as　effectual；　as　it　is　simple　and　obvious。
  ＇10＇　The　Bavarian　pound　（equal　to　1。238；　or　near　one　pound　and　a　quarter　Avoirdupois；）　is　divided　into　32　loths。
  ＇11＇　For　each　100　lb。　Bavarian　weight；　（equal　to　123。84　lb。　Avoirdupois；）　of　rye…meal；　which　the　baker　receives　from　the　magazine；　he　is　obliged　to　deliver　sixty…four　loaves　of　bread；　each　loaf　weighing　2　lb。　5　1/2　loths；　equal　to　2　lb。　10　oz。　Avoirdupois；and　as　each　loaf　is　divided　into　six　portions；　this　gives　seven　ounces　Avoirdupois　for　each　portion。　　Hence　it　appears　that　100　lb。　of　rye…meal　give　149　lb。　of　bread；　for　sixty…four　loaves；　at　2　lb。　5　1/2　loths　each；　weigh　149　lb。　When　this　bread　is　reckoned　at　two　creutzers　a　Bavarian　pound；　（which　is　about　what　it　costs　at　a　medium；）　one　portion　costs　just　10/16　of　a　creutzer；　or　120/528　of　a　penny　sterling；　which　is　something　less　than　one　farthing。
  ＇12＇　This　allowance　is　evidently　much　too　large；　but　I　was　willing　to　show　what　the　expence　of　feed　the　Poor　would　be　at　THE　HIGHEST　CALCULATION。　I　have　estimated　the　7　ounces　of　rye…bread；　mentioned　above；　at　what　it　ought　to　cost　when　rye　is　7s。　6d。　the　bushel；　its　present　price　in　London。
  ＇13＇　Farther　inquiries　which　have　since　been　made；　have　proved　that　these　suspicions　were　not　without　foundation。
  ＇14