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"species" (not varieties) are upon close investigation in fact by no 

 means invariable, these, to me at least, scarcely furnish sufficient 

 evidence to preclude the opinion that all known varieties of" 

 wheat may through long periods of time have sprung from one 

 common origin. In the very limited knowledge, however, to 

 which even the best of us can attain, it would be presum^jtuous 

 to go farther than this. Any speculations, however, as to the 

 past of our cereals is but of little practical importance, comjiared 

 with those as to their possible future, except, indeed, so far as 

 they may tend to leave our minds untrammelled in the investiga- 

 tion. 



The ]}ractiml question then arises, what should all these 

 differences (and a further, almost infinite number, of minor ones) 

 teach us 1 Surely it is this, that here, as universally elsewhere 

 throughout Nature, these variations do not take place hap-hazard, 

 but follow the greatest principal of law and order manifested in 

 all the works of the Creator. Such at least was the view I was 

 led to take. That some parent grains must once have possessed 

 different powers of production is evident enough from the- 

 numerous existing varieties, but it was equally evident that each 

 of these varieties breeds true to itself. This breeding true,, 

 combined with a perpetual tendency to minor variations, seemed 

 analogous to the case of a breed of animals, Avhich while keeping 

 always true to the main characteristics of the breed once estab- 

 lished, yet admitted of almost unhmited further improvement by 

 means of the lesser variations ; secured (and added up step by 

 step) through the great principal of inheritance. 



I have said the breed once established, because it is a very 

 singular fact that in estabUshing the breed of present improved 

 shorthorn cattle the colour of the originals from which they 

 sprung was black, while there is no such thing existing at present- 

 as a black shorthorn, and the number of instances of the nearest 

 approach to it, a " blue roan," could probably be counted upon 

 the fingers of one hand. Did the same thing apply to the cereals ? 

 Could we similarly improve each variety, and should we be at a 



