On Speltz. 261 



flour, although it is in all respects as good for house 

 use, and is by many persons prefen'ed to wheaten flour 

 for bread and pastry, more especially for puddings. 

 The common product when shelled, I think is about 

 equal to wheat. Our mills have generally a pair of 

 stones for the purpose of shelling, with a fan under the 

 bedstone to blow away the chaff". The quantity sown 

 is at the rate of 2 or 2 1-2 bushels per acre." 



This grain is not cultivated in the immediate vicinity 

 of Philadelphia, but its valuable properties certainly en- 

 title it to attention. " In Thuringia, according to Dr. 

 Willich, it is generally sown about michaelmas (21st 

 Septr.) in stony, mountainous lands, which are other- 

 wise only fit for oats. In France, Swabia, Franconia, 

 and on the banks of the Rhine, it is more extensively 

 cultivated, even in better soils. It is well known, in 

 commerce, that the incomparable Nuremberg and 

 Fran ck fort starch and flour, are solely obtained from 

 speltz wheat. We must however remark, that this ex- 

 cellent grain cannot be divested of its husks by thresh- 

 ing, and that it requires the operation of a mill for that 

 purpose, but it ought to be sown with the husks."* 



* Domestic Encyclopedia, article "wheat." 



