THE WHEAT CULTUKIST. 79 



that wheat could not be produced on the slopes of the 

 lakes in Central New York. But now, experiments in 

 raising wheat have shown that the clay loams of those 

 localities yield the finest wheat. If there is any wheat 

 in the country, fair crops, with good management, can 

 always be found there. 



Rye was the great staple in the line of cereal grain, 

 in New England, so far as farmers were accustomed to 

 raise grain. Consequently, if a farmer provided wheat 

 bread for his family, he bought his flour, at an enor- 

 mous price; because the impression was that wheat 

 w^ould not grow there. I have in mind large numbers 

 of farmers, who purchase all their wheat flour, simply 

 because they have imbibed the erroneous notion that 

 wheat cannot be grown in Connecticut and other New 

 England States. 



Wheat will not grow, it is very true, where no seed 

 has been sowed. Neither will apples grow in many of 

 the Western States and Territories, where people affirm 

 that they cannot raise apples. The true reason is, they 

 fail to give apples a chance to grow. They do not plant 

 trees, and give them suitable cultivation. And it is 

 precisely so with wheat. It will not grow where the 

 soil is not cultivated and kept in an excellent state of 

 fertility. I have no confidence at all in the " climat- 

 ology theory," that w T heat will grow only in certain 

 localities. As a general rule, where other grain and sheep 

 succeed satisfactorily, fair crops of wheat can be raised, 

 if the soil be enriched with the manure of fattening 

 sheep, neat cattle, or fattening swine. Wheat can be 

 raised on the drifting sands of New Jersey, in boun- 

 tiful crops, if the soil be prepared properly for the 



