Wheat. 
ore carrera: the 
700 FRANCE. 
Statistics. vineyards, and a few tracts of mountain, be divi- 
—r~" ded into dive clasune, with seapect 40 fixtility of eal 
The first class bears a crop every year, as in most 
chi Meands Flanders, seems purtset Nessandiyy Gadde 
neighbourhood of Toulouse, 
where maize is cultivated, or irrigation 
em second class, which is rather infe- 
rior in point of soil, but is still good land, is cultivated 
with the intervention of a fallow once in six years, as 
about Dieppe and Rouen icularly ; once in five 
years, as in some parts of French Flanders, and in a 
few other districts. The third class of land, of mid- 
dling quality, which embraces a large ion of the 
i , is on the old , of fallow, wheat, 
i land, is fal- 
low and wheat alternately ; and the last class of land, 
where the soil is in eral miserably poor, is cultiva- 
ted in the round of fallow, rye, rest without seeds. 
As it is probable that the three last classes of soil com- 
prise the cultivated surface, and as half of them 
are er, it appears that ——— of the whole 
country is lying in a state entirely unproductive. The 
best hhashendicy dey Eeshice, thim,te it the aouitt kad in 
the north ; in the former, the goodness of the climate 
enables the agriculturist to raise maize and wheat al- 
ternately, and to have second crops of millet, clover, 
lupins, &c.; and in the north, the skill of the agricul- 
turist has, in a great measure, banished fallow. On 
the whole, so far as rotation of 
ral not better conducted than the rotation. Before, 
however, we proceed to notice the culture of —- 
pike pot pale gp A that the ——— 
of to well under- 
ri three weeks or a. month sooner than the wheat, 
sristn the Intec fn romped, alenees ther whcke.of Genders 
mer is shed and lost. 
Different kinds of wheat are n in France; the 
incipal of which are the ‘tlh eta various spe- 
cies of the common winter wheat, and spring wheat. 
What in England is called hedge wheat, where it is of 
com tively late introduction, has been long known 
in north of France, particularly at Calais, Lisle, 
and Dunkirk ; it is known there by the name of pullet 
wheat (b/é pullet), or white wheat (blanc 612), and it is 
regarded as wheat of the first quality. One of the best 
kinds of spring or summer wheat known in France, is 
called blé tremois ; the real summer wheat, trificum @s- 
tivum,—it is sown with success so late as:the end of 
May, pan eed a large increase. ‘The straw, too, is 
excellent . The produce of wheat in France per 
acre is smal]: Even in the best cultivated districts, and 
on the best soil, it cannot be averaged at more-than)/18 
or 20 bushels per English acre. In most -places .it is 
reaped ; this operation being performed, like the other 
agricultural ions in France, chiefly by women. 
An ae Barge, however, it ta the — 
process of harvesting is care’ performed. In 
a good year, in Picardy, 40. sheaves pes sar ror nt to 
produce a septier of wheat of 240lb, The »principal 
wheat districts of France, are French Flanders, Artois, 
7 iy of Normandy, the Limagne of Auvergne, 
part Pa &e. Beauce, a province which lies be- 
i 
Loire, is so extremel forthe ‘of wheat as to 
the Granary of Paris. The wheat of Narbonne is in 
French call square , or of autumn, because 
th a a ter en i 
bro Thi the commana aon in Fane thy 
in to sow it tow. is grain 
sakcoouiateliates 3; either made into 
made heen peaked Sahpeiteeh needs 
into : { 
hm Vy le rec omer en i ede 
ent arne. 1s. 5 a 
Charenton, near Paris. ing the culture of oats 
there is nothing that calls. for yas Rye, as it may Rye. 
have been observed from the rotations which have been 
specified, is very generally cultivated, principally 
i 
iG 
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fe 
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: 
1h 
pau 
tetas 
or the cattle; and, if the weather proves 
t 
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which seems to be unknown here; and whi 
in those who eat the grain so affected, the, 
ful complaints. The average produce. of 
Hi 
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3 
i 
aft 
FRre 
sai 
a 
the annual produce of these grains was 59,175,000.sep- 
tiers of 12 Paris eae Mem y: Pot np _ Ac- 
cording to Quesnay, the father of the sect of the econo- 
amists, it was 45,000,000 septiers. In the opinion of 
at 
barley, oats, and rye, in France. The -proportions of 
with any probability 
and-mioet-ate certainly. ced in, by far the greatest 
roportions ; perhaps, in i 
fiona: Barley and Motginneanie 
scale ; the latter, especially, in the south, from the two 
great heat of the climate, are not so much grown as in the 
north, and eb ree Cap are in ral ene 
Beans, suchas we cultivate in, are principal- 
ly grown in French Flanders ; besides these, the French °°*"* 
grow what they call feves de marais, or beans of the 
a a a a ery hr oye and a. 
They also dry them, but in state, they serve only 
mmigeeniinn don them in, Lent, 
be < Fae the akin. off bey pli 
buyi em green, an ing 
dain erecnaaien in the air. 
open air. 8 
or kidney beans are pretty cultivated as a fal- 
a they are carefully hoed,. and are very pro- 
ctive, 7 
The limits of the maize district. have already been Maize: 
noticed, in wuene-eh the climate of a and me, 
importance of this grain in an agricult point. 
view, has also been sufficiently pointed out, in the ac- 
. 
7 
