Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 2, 1802).djvu/424

392&#93; 39-] O R A- are remarkably fond of the gout weed, but it is refused by horses. Grafting. See Engrafting. GRAIN, strictly speaking', sig- nifies the fruit or seed, growing in a spike or ear ; in which sense it comprehends corn of every kind, such as Wheat, Rye, Barley, Oats, &c. Of the preparation, culture, and preservation ot these, we treat in their alphabetical series. Grain, also denotes the smallest weight used in England, and which is thus denominated, because it is regulated by the weight of a grain of wheat, selected from the middle of the ear, and well dried. The grain is employed for troy -weight, in the weighing of gold, silver, jewels, bread, and liquors. The grain employed by apothe- caries, is the same as thai ot gold- smiths (see Avoirdutois), though they afterwards vary with respect to the computation of greater weights arising from the aggregate of grains. Thus, with the former, 20 grains make a scruple, 3 scruples a dram, S drams an ounce, and 12 ounces a pound. Grain, is likewise applied to the figures, or representations of grains on stones, stuffs, leather, &c. Thus we say, in some marbles the grain is very line, in others it is much coarser ; Morocco has a rcher, that is, a larger grain than shagreen, &c. GRAINS, arc the refuse of mall, which has been brewed or cii -.tilled. Immense quantities of ■this article are c< iistuncd in Lon- don and its environs for the feeding ot pigs, J 00,000 of which were annually fattened, a few years since, by one exti nsive distiller. — Cow-keepers in the vi< inity of the metropolis likewise feed tin ircarara frequently with grams, which pro* GRA dues indeed abundant milk, but ot* a very interior quality, Hence we are of opinion that such refuse, especially that from brew-houses, might with greater advantage be employed in the process of making vinegar ; (ov, by bruising t e grains so as to reduce them to a pulp, add- ing the necessary quantity of tepid water, together with lew n, yeast, or other fermentable substances, they might easily be converted into a strong a' id. GRANARY, a building in w hich, corn is deposited, especially when designed to be kept for a consider- able time. In constructing granaries, the principal objects are, strength or solidity ot the edifice, and its expo- sure to the n ost uryii., winds. — In the county ot Kent, previously to removing the corn to such a ma- gazine, it is tossed with a shovel from one end of a large room to the other; by which means the "ighter substances fall iuto the middle, while the ripe grain only is collect- ed at the sides or • xliemitie.i of the room. The corn is then screened, and conveyed to the granaries, where it is spread to the depth of half a foot on the floor, and turned twice in the week : the operation of screening is repealed utice a week. At the expiration of two months, the corn is heaped up to the thickness of a loot, tor a simi- lar period, during which it is turned once, or, if the weather be damp, twice in the week, and is also oc- casionally screened. At the end of lie or six months, the heaps are enlarged to the height of 2 feet, and turned once or twice in a month, the operation of screening being likewise, from time to time continued. heu grain has ^ms lain for one