THE WHEAT CULTURIST. 61 



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 ' 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. 



" The ' 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 

 w T heat, 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 Velvet 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 



