4 Cultivation of Arable Land. Wheat, different Sorts of. 



The bearded or rivet kind is likewife faid, by fome cultivators, to be the moft 

 fuited to fuch kinds of rich land as have been newly broken up, where there may 



dark brown colour, the ft raw long and apt to fall, the hull or bran thin, the flour very white, and the 

 Corn mellow in grinding, for which reafon it is elleemed by the millers as the beft of the old forts for 

 their ufc. The yellow lammas referubles the brown in every refpect, except that the colour of the grain 

 is of a yellow hue, and the chaff of a fomcwhat lighter colour. 



Mr. Young mentions a red lammas which has a red ftraw. red ear, and red kernel ; it is reckon 

 ed by many farmers the beft of all the forts hitherto known ; yielding the fineft and whiteft flour. 

 The -chite-strawcd wheat takes its name, Mr. Boysobferves, from the colour of its ear; and in other 

 counties bears the appellation of the Kentish -white-straw. It fends out a greater number of ftems 

 from the ftool or plant than the other forts, and by that means is often a very thick crop on the land. 

 The ftraw is generally Come what fhorter than that of many other forts, and not quite fo liable to fall in. 

 rainy feafons. It is on thefe accounts much fown in the eaftern part of that county ; but, from its 

 dull colour, its having a thick bran, and often grinding very fteely, is not much approved of by the 

 mil ers. 



The FuUiam, it is alfo obferved, produces a white ftraw, which grows fhort and coarfe : it is very 

 productive, efpecially on poor land ; but the grain is very coarfe, and the bran thick : from which, 

 eircumftances it is the leaft valuable to the millers of any of the above kinds. 



The white., or egg-shell wheat, is known by its producing a white ftraw, a fraooth white chaff, and 

 very white grain ; the bran of which is fomcwhat thick, but the flour remarkably white. It works 

 mellow in grinding, is very early ripe, and fo free in the ear as to blow out in windy weather. 



The new forts of wheat in that county are the hoary white, tinenonpartil, thepilbeam, the square-ear, 

 aud the hoary brown. The hoary white, by fome called the velvet -eared, is by far the moil valuable;, 

 tecaufe it is very productive, and the beft for the millers ufe. The ftraw is white and fhort, the chaff 

 covered with a thick fine down, fomewhat of a brownifh hue; the grain remarkably fmall, and of a 

 dull white colour ; the bran very thin, fo that fome grains are alinoft tranfparent when held up to the 

 Jight. It grinds very mellow, and makes a beautiful fine white flour. From the quantity of down 

 upon the chaff, arid its fmall ears binding up very clofe in the fheaf, in a rainy feafon it is apt to vege 

 tate very freely in the field ; on which account it is not fo proper to cultivate in a moift climate, and 

 in fmall inclofures that are not open to the winds and fun. 



The nonpareil is a fort faid to be brought into this country from America ; it has a bright ftraw with 

 brown ear ; and the grain is very white, large, and plump. It is very productive on all foils, thrafhes 

 very free, and yields, in that operation, the greater part of its chaff; thereby producing a great quan* 

 tity of horfe-meat. It grinds very mellow, and is well efteemed by the millers. 



The pilbeam is a brown wheat, growing very ftiff, and is generally thick on the land. The ^rain is 

 mall and plump, fomewhat of a yellow brown. It is faid to be very productive on rich lands and is 

 a valuable kind to mix with others, but will not of itfelf make good bread, from its not working pro 

 perly in the act of fermentation. 



The square-cared wheat is a very productive kind ; but is apt to drop out in the field before it is ripe 

 and in gales of wind, from which it is not much cultivated. 



TUe hoary brown is but lately introduced, and therefore little known. 



