256 [Senate 



quality. The straw is coarse and stiff, heads short and clumped, with 

 long beards. It is very easily shelled out, and if it is not cut rather 

 green, there is a loss in harvesting. This variety is a favorite with 

 many. Where it has been cultivated the longest, it is admitted that 

 it will not, on the average, yield as well as the white flint. It re- 

 quires to be sown one-third thicker than the flint. It tillers out but 

 little. 



'■''Tuscan^'' is an English variety, and has been cultivated for seve- 

 ral years. It is not hardy enough to stand this climate well; the 

 straw is large, heads long, and bald chaff, large white berry, bran 

 thin, flour of superior quality. This would be a valuable variety if 

 it would endure our winters. It might do well at the south. 



" White Provence''' was introduced from France. I have had it 

 under cultivation for several years. It tillers out more than any that 

 I have cultivated; the straw is fine, of common length; heads bald 

 and heavy, with a very long white berry; bran somewhat thicker than 

 the Tuscan; flour of superior quality. It is a hardy variety. The 

 only objection that I have to it, is its fine straw and heavy head, 

 which takes it down, so that it is difficult to cut it with the cradle. 



" Belle-vire Talavara'^ is an English variety. Its cultivation has 

 been very limited. The straw is large, heads very long, chaff white, 

 berry large and white, bran thin, flour of superior quality. If this 

 variety proves hardy, it will become valuable to this section of 

 country, 



" White Virginia May'''' somewhat resembles the white flint in its 

 growth; straw not as large, the berry of a reddish cast, and very flinty, 

 weighing from sixty-three to sixty-six lbs. to the bushel. This is the 

 earliest variety that I have cultivated, ripening from six to eight days 

 earlier than the common varieties, and has produced well where the 

 common varieties have sufferred severely by rust. When sown late 

 it has not produced as well as some others, not having time to tiller 

 out, seldom producing more than one or two straws to a root. From 

 1800 to 1810 this was the favorite variety in the vicinity of the 

 Chesapeake Bay, but now has lost its former quality, or is superceded 

 by some more hardy and coarser varieties, that produce flour of a 

 superior quality. The above are all winter varieties. I have culti- 

 vated several varieties of spring wheat, but none of them will com- 

 pete with winter wheats. The Italian is the most productive. The 

 Tea wheat is of the best quality, much resembling the white flint in 

 berry. The Italian is a strong red berry, bran thick, flour of not as 

 fine quality as the Tea. 



