THE WHEAT CULTURIST. 01 



more southern region of Tennessee, or perhaps northern 

 Alabama, is the Early May, which, though small, pos 

 sesses superior flouring qualities, and is now the ordi 

 nary wheat of some northern counties of Kentucky, 

 where it does not deteriorate, but improves in quality. 

 The controversy that was originated by the introduction 

 of the Tennessee i Early May wheat into northern lo 

 calities appears to have settled into the belief that the 

 selection of southern-grown, early-ripening varieties is 

 judicious where it is necessary that the grain should 

 attain early maturity. 



&quot; The i Mediterranean is an early-ripening southern 

 wheat, which it is said was introduced in 1819 from 

 Genoa, Italy, by John Gordon, of Wilmington, Dela 

 ware. It is still an early-ripening and very valuable 

 wheat, adapted to many districts where the more ten 

 der varieties, subject to the attacks of the Hessian fly, 

 midge, or the rust, have rendered resort to this kind 

 necessary. The introduction of the Mediterranean has 

 proved an invaluable boon to many districts. Many 

 other valuable kinds, noted for early maturity, etc., are 

 of southern origin. The Rochester, or original White 

 Flint, is said to have been of Spanish origin. The 

 Turkish White Flint is not affected by fly, rust, or 

 midge. The China or China Yelvet wheat ripens at 

 the same early date as does the Mediterranean, as 

 also does the Malta, or White Smooth Mediterranean. 

 The Early Japan wheat, from seed brought by Com 

 modore Perry, is also from a warmer region than our 

 own, and ripens early. So valuable has this variety 

 been deemed by one grower, that he asserts that had 

 Commodore Perry brought many bushels, it would ere 

 this have paid the expenses of the expedition from the 



