﻿100 
  Elementary 
  Species 
  

  

  served 
  on 
  his 
  farm 
  at 
  Saleves 
  near 
  the 
  lake 
  of 
  

   Geneva 
  that 
  after 
  a 
  lapse 
  of 
  time 
  the 
  * 
  ' 
  Galland- 
  

   wheat 
  " 
  deteriorated 
  and 
  assumed, 
  as 
  was 
  gen- 
  

   erally 
  believed, 
  the 
  characters 
  of 
  the 
  local 
  sorts. 
  

   In 
  order 
  to 
  ascertain 
  the 
  real 
  cause 
  of 
  this 
  ap- 
  

   parent 
  change, 
  he 
  sowed 
  in 
  alternate 
  rows 
  in 
  a 
  

   field, 
  the 
  " 
  Galland 
  " 
  and 
  one 
  of 
  the 
  local 
  va- 
  

   rieties. 
  The 
  " 
  Galland 
  ' 
  is 
  a 
  race 
  with 
  ob- 
  

   vious 
  characters 
  and 
  was 
  easily 
  distinguished 
  

   from 
  the 
  other 
  at 
  the 
  time 
  when 
  the 
  heads 
  were 
  

   ripe. 
  They 
  are 
  bearded 
  when 
  flowering, 
  but 
  

   afterwards 
  throw 
  off 
  the 
  awns. 
  The 
  kernels 
  

   are 
  very 
  large 
  and 
  yield 
  an 
  extraordinarily 
  

   good, 
  white 
  flour. 
  

  

  During 
  the 
  first 
  summer 
  all 
  the 
  heads 
  of 
  the 
  

   " 
  Galland 
  " 
  rows 
  had 
  the 
  deciduous 
  awns 
  but 
  

   the 
  following 
  year 
  these 
  were 
  only 
  seen 
  on 
  half 
  

   of 
  the 
  plants, 
  the 
  remainder 
  having 
  smooth 
  

   heads, 
  and 
  the 
  third 
  vear 
  the 
  " 
  Galland 
  " 
  had 
  

  

  / 
  

  

  nearly 
  disappeared, 
  being 
  supplanted 
  by 
  the 
  

   competing 
  local 
  race. 
  The 
  cause 
  of 
  this 
  rapid 
  

   change 
  was 
  found 
  to 
  be 
  twofold. 
  First 
  the 
  

   il 
  Galland,' 
  as 
  an 
  improved 
  variety, 
  suffers 
  

   from 
  the 
  winter 
  in 
  a 
  far 
  higher 
  degree 
  than 
  the 
  

   native 
  Swiss 
  sorts, 
  and 
  secondly 
  it 
  ripens 
  its 
  

   kernels 
  one 
  or 
  two 
  weeks 
  later. 
  At 
  the 
  time 
  of 
  

   harvest 
  it 
  may 
  not 
  have 
  become 
  fully 
  ripe, 
  while 
  

   the 
  varieties 
  mixed 
  with 
  it 
  had 
  reached 
  maturitv. 
  

  

  t 
  

  

  The 
  wild 
  oat, 
  Avena 
  fatua, 
  is 
  very 
  common 
  in 
  

  

  