OF SCOTLAND.

483

and farm towns, on which an outside ridge was often sownwith rye, along the road-sides, as a fence against poultry, asthey will not feed on rye, and will hardly pass through it insearch of other standing corn. Not being used for bread,either plain, or in mixture with wheat or any other grain, inthe south-eastern districts, and being accordingly in no re-quest with corn-dealers and millers, it is now hardly eversown. Besides, as it requires to be sown early, and as it ismost suited for soils that are adapted to the turnip husbandry,it could not be conveniently cultivated along with that greatstaple of improved agriculture. Rye is said to be employedin the manufacture of starch, and to be mixed among wheatin the flour that is used for making inferior gingerbread ;probably in both cases, on account of its being sold cheap,in proportion to its produce of farinaceous matter. The onlybread made of rye-flour in the south-eastern districts, so faras is known to the reporter, is in very small quantity underthe name of anchor-stocks , baked principally at Mussleburgh,and sold by hucksters in Edinburgh . In the north of Eng-land, bread made of rye and wheat mixed, under the nameof masslem or masslejohn, is much used, and is consideredto be laxative and wholesome *. It has been found in thenorth of England, that wheat sown in this manner, is neveraffected by the mildew.

In Galloway, however, winter-sown rye is found to answerwell on moor farms, and when properly managed, is said tobe the most valuable crop that can be there produced. Onefarmer in the parish of Borgue has, for many years, raisedexcellent crops of rye, on a soil composed of a mixture ofsand and sea-shells, with very little appearance of mould,where other crops Used commonly to fail; and has had equalsuccess on a drained flow-moss, top dressed with his sandysoil. His produce of rye is stated at from 55 to 60 bushels

* Berwickshire Report, p.237. East Lothian Report, p. 134.