On Jerusalem Wheats 137 



This wheat, is hardier and more productive than any 

 we have among us: neither heat nor cold seem to have 

 much effect on it. It docs not mildew and rust as easy 

 as our wheat. Some of the common wheat, that waa 

 sown by the side of it, in the neck, was entirely spoiled 

 by rust and mildew, when this was not in the least af- 

 fected. Its productiveness may be estimated by the 

 number of heads on a sinj^lc straw, on some there are 

 3, — 5, — 7 heads as you will observe, by those I send 

 you. The straw is six feet high, and very stout, suffi- 

 ciently so to bear its own weight uncommonly well. 

 The grain is full and plump, diflerently shaped from 

 our wheat, and somewhat l;irg('r. The Jerusalem wheat 

 will be a valuable accjuisition to mir country, if it docs 

 not degenerate, of which we shall be enabled to judge 

 by one or two further experiments. 



With much respect I am &c. 



John Keemle, 

 Richard Peters esc^. 



President A(^ric. Soc. Ph'ilad. 



The public papers have frequently mentioned the 

 origin of the above mentioned wheat. It appears, that 

 a servant of an eccentric character, the late Mr. Wha- 

 ley, (who for a wager undertook to walk to the holy 

 land) brought back a small sheaf of wheat, and fixed 

 it up as a sign to an ale house which he kept for some 

 years after in Dublin. In time it was blown down, and 

 a farmer who accidentally passed, perceiving a few 

 heads, among the straw, picked and planted them. He 

 c!ontinued to propagate it, until he had several acres 



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