THE WHEAT CULTURIST. 



97 



THE BULL WHEAT, OR OLD WHITE FLINT. 



J. H. Klippart records the following suggestions 

 of this variety. He writes : &quot; This flint, Old White 

 Flint, or Bull Wheat, appears to have had 

 three distinct origins, so far as Ohio is 

 concerned, viz. : in Trumbull and other 

 north-eastern counties it was introduced 

 from JSTew York State some fifteen years 

 ago there it ripens with the Mediter 

 ranean ; is not much subject to disease, 

 and is considered a good variety. In Stark, 

 Harrison, etc., it was introduced as much 

 as thirty years ago from Pennsylvania, and 

 is now almost literally run out? But in 

 Franklin and other more southern counties 

 it was introduced from Kentucky, ripened 

 about the 25th of July, and was in conse 

 quence soon abandoned entirely. Ten 

 years ago Samuel Cole introduced it into 

 Darke County, where it is doing well ; at 

 the same time it was introduced into Tus- 

 carawas. This flint is of Spanish origin. 

 The head is of medium length and well F[Q 17 

 filled straw white, clear and strong at the Bul1 wheat&amp;gt; 

 root, by which it is prevented from lodging ; spikelets 

 very adhesive to the rachis, and kernels very adhesive to 

 the glumes. It succeeds best on loamy soils, and is 

 rather susceptible to injury from frosts and insects. 

 The berry is very hard from its silicious cuticle (hence 

 its name), in consequence of .which it is less injured by 

 fall rains, and will stand in the shock a long time with 

 out sprouting.&quot; 



