197 



VARIETIES OF 'WHEAT. 



The existing varieties of wheat are so numerous, that it is impossible 

 to enumerate them. In Lawson's i\griculiural Manual, eigLtj-lhree 

 varieties are named. In the Agricultural Museum of the Royal Dublin 

 Society, one hundred and forty-two varieties are exhibited. Colonel 

 Le Couteur, a distinguished agriculturist of the Island of Jersey, men- 

 tions that he is in possession of 150 varieties. 



It is to be regretted that a proper collection of the different grasses 

 and 6erea].«, has not yet been made in this country. 



Several superior varieties of wheat have been originated by p^ersons 

 selecting remarkably fine ears of some approved kind, such, for in- 

 stance, as possesses the largest grain, tbinnest chaff, stiffest straw and a 

 tendency to early ripening, and growing them apart on selected spots 

 of ground. 



Many varieties have been produced by hybridization, or the cross-'rjg 

 of one kind with another; of course this operation must be performed 

 when the plants are in blossom. 



Various attempts have been made to simplify the classification of 

 wheat. Col. Le Couteur divided all the varieties into two classes, tae 

 beardless and the bearded. He then separated these classes according 

 to the color of the grain, into white, red, yellow, dec, and also into 

 smooth chaffed, rough chafied, &c. He found that this method was 

 liable to objection, as bearded wheat, by a long cultivation in good land 

 becomes smooth, and smooth wheat in poor weak soils, sometimes be- 

 comes bearded. 



The color of the jjrain is now considered the best mode of arranore- 

 ment, and the dilTerent varieties are now classed under two denomina- 

 tions, the white and the red. 



The white kinds are certainly better suited for flour than the red, and 

 are consequently held in higher estimation by millers and bakers, and 

 command a better price in the market; but they require a better de- 

 scription of soil, and are sometimes much later in ripening than the red, 

 kinds; the latter are better suited for inferior soils, and cold climates, on 

 account of their greater hardines.", and early ripening tendencv. Cir- 

 cumstances will enable the farmer to choose whatever kind is best suited 

 to his locality. 



"Wheats have been divided into winter and spring varieties, but as 



