128 AMERICAN AGRICULTURE. 



only within such as are strictly denominated temperate. 

 Linnaeus describes but six varieties, yet later botanists enu- 

 merate about thirty, while of the sub-varieties, there are 

 several hundred. 



The only division necessary for our present purpose, is of 

 the winter wheat (Triticum hybermim), and spring or 

 summer wheat ( T. cestivum). The former requires the ac- 

 tion of frost to bring it to full maturity, and is sown in au- 

 tumn. Germination before exposure to frost, does not, how- 

 ever, seem absolutely essential to its success, as fine crops 

 have been raised from seed sown early in the spring, after 

 having been saturated with water and frozen for some weeks. 

 It has also been successfully raised, when sowed early in the 

 season, while the frost yet occupied the ground. 



Spring and winter wheat may be changed from one to the 

 other, by sowing at the proper time through successive sea- 

 sons, and without material injury to their character. The 

 latter grain is by far the most productive ; the straw is stouter ; 

 the head more erect arid full ; the grain plumper and heavi- 

 er, and the price it bears in market, from eight to fifteen per 

 cent, higher than that of spring wheat. This difference of 

 price depends rather on the appearance of the flour and its 

 greater whiteness, than on any intrinsic deficiency in its 

 substantial qualities. The analysis of Davy gave in 100 

 parts of 



Insoluble 

 Gluten, Starch, matter. 



Spring wheat of 1804, 24 70 6 



Best Sicilian winter wheat, x 21 74 5 



Good English winter wheat of 1803, 19 77 4 



Blighted wheat of 1804, 13 53 34 



The above analysis gives the greatest nutritive value to 

 the spring wheat, as the gluten (animalized matter) consti- 

 tutes the most important element in flour. It will also be 

 noticed, that the Sicilian yields about two per cent, more 

 gluten than the English, which enables the flour to absorb 

 and retain a much larger proportion of water when made 

 into bread. This is what is termed by the bakers, strength ; 

 and when gluten is present in large proportions, other qual- 

 ities being equal, it adds materially 40 the value of flour. 

 American wheat also contains more gluten than English, 

 and that from the southern States, still more than that from 

 the northern. An eminent baker of London says, American 

 flour will absorb from eight to fourteen per cent, more of its 



