244 THE WHEAT CTJLTTJRIST. 



then we may sift out all the small grains of oats and 

 wheat for seed, instead of selecting the largest and 

 plumpest with so much care, as good farmers consider to 

 be essential to a large crop. '* h 



There are many theories and experiments recorded and 

 promulgated, by men who ought to know better, in re- 

 gard to planting small, half-ripe seed, or rearing animals 

 from inferior breeders, all of which tends to mislead be- 

 ginners in agriculture. Any old, superannuated grand- 

 mother, in her second childhood, knows better than to 

 recommend planting inferior seed, if we would raise an 

 abundant crop. Scientific writers have done an untold 

 amount of harm by sanctioning such palpable absurdities 

 about the comparative excellence of good and inferior 

 seed. Let our young farmers not be misled by the 

 teachings of scientific writers, when reason and common 

 sense both assure us, that such teachings are erroneous ; 

 and, if followed out to the letter, the result will be a 

 serious failure and a grievous disappointment. 



HOW TO PRODUCE A J^EW VARIETY OF WHEAT. 



The true way to obtain a new variety of wheat is to 

 go to the field of some excellent farmer, who sustains 

 a fair reputation for raising superior wheat, when the 

 grain is ripe, and select one, two, or more heads for 

 seed. You can select, if you choose, one or two that 

 appear to be quite unlike the great proportion of the 

 heads. The ultimate product of this peculiar head, or 

 heads, of grain will be the new variety sought. If you 

 select a few heads of the best in the field, the product 

 will be only an improved variety of grain. Reject such 

 heads as are not well filled out with plump kernels. 



