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Wabash, the Red-chafF bearded, several kinds of White-flint, 

 the Early-ripe, the Hutchison, (which I think is the New 

 York White-flint, it being christened among us after the name 

 of the man who introduced it,) the Club, the Mediterranean, the 

 Soule, the White Blue Stem, together with some new varie- 

 ties lately introduced, such as the China, Polish and the Aus- 

 tralian. You may put down the last six kinds, under the 

 denomination of new varieties. In regard to the best of 

 those kinds which have been thoroughly tested among us, I 

 answer with a great deal of diffidence, as every farmer, 

 according to experiments, location, soil, manner of tillage? 

 &c., has his own opinion, and what I have to say will be but 

 the opinion of one out of thousands. I am safe in saying 

 this, however, that all kinds, from some cause or other, dete- 

 riorate or "run out" after many years saving, some sooner 

 than others. The Wabash is a smooth chaff" red wheat, and 

 has stood the test well. The Red-chaff" bearded, next. They 

 are still favorites with many, after ten or fifteen years' trial. 

 The old varieties of White-flint are considered unsafe and 

 are not in vogue to any great extent. The Early-ripe is a 

 red wheat which prevails to a considerable extent under dif- 

 ferent names in the north part of the State, and, though 

 yielding a very fair increase, is sown principally on account 

 of its early ripening qualities. It is generally the first, though 

 sown at the same time with others, that falls before the sythe. 

 The Club wheat has been cultivated among us for seven or 

 eight years. It is a beautiful variety of white wheat, and for 

 several years uniformly produced the most abundant yield. 

 The straw is of a rich gold color, its head when fully ma- 

 tured and perfect, is formed by three rows of grain on a side, 

 rounding off" at the top like a club, from the similarity to 

 which in shape, it derives its name. It was introduced into 

 the county by an old gentleman by the name of Peleg 

 Brown. He brought it from his former place of residence, 

 (mixed with other wheat,) near Cleveland, Ohio. Many of 

 our best farmers think it still the most productive variety ex- 



