Cultivation of Arable Land. Wheat &amp;gt; different Sorts oj. Spring-Wheat. $ 



be danger of the crop lodging from too great luxuriance, as it pofTcfTes the pro 

 perty of a greater firmnefs of draw.* 



Among the numerous varieties of the fmooth or polled kind of wheat, the white 

 and the red are the moft efteemed in general ; the former affording the whiteft 

 flour, while the latter has the greater produce. 



There is likewife another fort of this grain that may probably be cultivated to 

 advantage in particular cafes, as where the turnip fyftem is much practifed, or 

 other forts of green vegetables produced on an extentive fcale for the winter fup- 

 port of animals, and where the fituation is warm, and early. This is the kind 

 known to farmers by the name of fpring wbsat y from the circumftance of its. 

 being put into the ground at that period. The culture of this fort has,, 

 however, hitherto been introduced only in a partial manner. 



The Rev. Dr. Pike, upon the conviction ofmanyexperiments,obferves &quot;that wheat 

 will thrive as well and produce as full a crop, if fown in the fpring, as if it had been 

 committed to the ground the autumn before; and in many fituation she is of opinion 

 (where it is fubject to much wet during the winter] the crop will be much better 

 in quality and more abundantin quantity. &amp;lt;f I have frequently fown/ fays he, &quot; in 

 the Ipring both the white and the Kentifh red wheat, fometimes as late as the mid 

 dle of March, and never had a crop fail that was fbwn at that time : nor have I ever 

 found any conliderable difference in the times when the autumnal and the fpring 

 crops ripened.&quot; 



Dr. Wilkinfon, ofEnfield, an intelligent agricuitor, recommends the cultivation 

 of fpring-wheat, as a fpecies of grain which, although fown fo late as the i ithof 

 May, he has found, by experience, to ripen with the autumnal wheat. He ob- 



There is alfo a loary white fort, which has white ftraw, ear and grain. 



And Clarke wheat, which has a red blofibm, chaff, and ftraw, but white grain, is much cultivated in. 

 Suflex. 



Hedge -wheat, which is white and very productive. 



Velvet wheat, which is diftincl from the hoary white, but is white, and though not weighty, affords 

 much flour, having a very thin fkin. 



There are alfo different varieties of cone wheat, and this fort is named from the form of the ear. 



There are two forts of rivet wheat, the white and brown ; neither of which are much cultivated in 

 Kent. They both ripen late in the feafon, and are fo coarfe and fteely as to be unfit for making bread, 

 wnlefs mixed with a large proportion of a better fort of flour. They, however, produce very abund 

 ant crops on ftrong wet lands. 



* This fort, Mr. Young fays, is productive on very poor, cold, wet land ; but it is a coarfe grain, 

 felling at an inferior price. 



