A RECEIPT to prevent Wheat from being Smutty.  
YOU must first wash your Wheat in a Tub through Three or Four several Waters, stirring it round each time with a large Stick backward and forward with great force, and with a Skimmer, each time, take of all the light Wheat; when this is done, you must put that Wheat into a liquour prepared for that Purpose in this manner.  
Put into a large Tub which hath a Tap a sufficient quantity of Water, then put as much Salt into it as when 'tis well stirred about will make an Egg swim, then add as much more Salt as was before, and stir it very well; and to this put Two or Three Pounds of alum beaten very fine, and stir it about.  
This you are to use as you do your ordinary Brines, only you must let your Wheat steep Thirty or Forty Hours, for less signifies nothing; though the common Opinion is, That steeping so long kills the Seed in the Wheat; but Experience teaches the Contrary.  
You must take your Wheat out the Night before you Sow it, and sift some slackt Lime 〈…〉 on it; which serves only to make it dry enough to Sow. 'tis necessary to add some more Water to it in a Week or Ten Days time as it wastes, and Salt proportionable to the Water, and about a Pound of alum.  
Note, Many Farmers steep their Wheat in a Brine, yet have plenty of Smutty Wheat; because they don't make their Brine strong enough, and take their Wheat out too soon.  
Note also, Many Farmers have suffered greatly by Smutty Wheat, especially in a dear Year, when such Wheat will not Sell for above Five or Six Shillings a Bushel; whereas that which is free from Smut will Sell for Ten, Eleven or Twelve Shillings: And such Smutty Wheat being eaten chiefly by the poorer People, and being humoursome, occasions Sickness. Therefore for the Benefit of the public this is Printed.