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it; and this for two Moneths space. After that, they lay it a foot thick for two Months more, turning it once or twice a Week, and skreen it proportionably, according as the drying season is, seldomer or oftner, After 5 or 6 Moneths, they raise it to two foot in height, and turn it once a Fortnight, and skreen it once a Moneth, as occasion is. After a Year, they lay it two and a half or three foot deep; and turn it once in three Weeks or a Moneth, and skreen it proportionably.
When it hath lain two Years or more, they turn it once in two Moneths, and skreen it once a Quarter, and so on, as they find it in brightness, hardness and driness, The oftner these two things are done, the better the Grain proves,
They leave an empty space about a yard wide on all sides of the Room, and at six foot distance, thorow the whole Area, empty of Corn; into which empty spaces they turn the Corn as often as 'tis needful.
In Kent they make two square holes in both the ends of the floor, and one round in the middle; by which they throw the Corn from the upper into the lower Rooms, & contra, to air and dry it the better.
The Skreens are made with two partitions, to separate the dust from the Corn; which falls into a Bag, and when sufficiently full, is cast away, the good Corn remaining behind.
Corn has been kept in London-Granaries, 32 Years; and the longer 'tis kept, the more flower it yields, in proportion to the quantity of the Corn; and makes the purer and whiter Bread, the superfluous humidity onely evaporating.
Dr. Pell mention'd at a Meeting of the R. Society, that they keep Corn at Zurich in Helvetia, 80 Years.
So far the Doctor.
As for the Granaries of Dantzick and Moscovia, some observing Merchants and Travellers, give this short Account of them.
First, That those of Dantzick are generally Seven Stories high, some, Nine Stories; having each of them a Funnel, to let the Corn run down from one Floor to another; thereby chiefly saving the labour and charges of carrying it down. And then, that they
