118 THE WHEAT CULTURIST. 



so much flour per bushel as the grain of some other 

 varieties. The China Tea has been cultivated, in 

 years past, quite extensively, in many parts of Western 

 New York, with eminent satisfaction. In some of the 

 middle counties of the State, where the seed has been 

 allowed to hybridize, there has been not a little com- 

 plaint about the unsatisfactory results of the China Tea 

 variety. In some other States, this variety has been 

 cultivated to a limited extent ; and I have always found 

 that slack farmers denounced it, while thorough-going: 

 cultivators of the soil speak well of the China Tea. 



The Fife Spring Wheat. 



The Fife Wheat and the Canada Club Wheat are said 

 to be the same variety in certain sections of the country. 

 But they are entirely distinct. They were both culti- 

 vated in Central New York, to a limited extent, for sev- 

 ral successive years, when I resided in Tompkins County. 

 The grain appears very much alike; but the straw, 

 when growing, is quite unlike. I once grew both varie- 

 ties on my farm ; and I found that the Club wheat 

 would mature a week earlier than the Fife. The straw 

 of the Fife is short and stiff ; and the variety is moder- 

 ately prolific. The Fife wheat, with me, always resisted 

 the midge satisfactorily; and the grain always made 

 excellent flour. 



Silver Straw Wheat. 



This is a variety of winter wheat full of encouraging 

 promises to American farmers ; but which has been cul- 

 tivated only to a limited extent. It possesses all the 



