GRAIN AND ITS CULTIVATION. 137 



favorable, it is still found to be highly productive. In other 

 localities, its cultivation may be attended with the most satis- 

 factory success. 



The White May of Virginia was a choice variety, and 

 extensively raised in the neighborhood of the Chesapeake 

 Bay, in 1800, but is now nearly extinct there. It has been 

 cultivated in New York for ten years, is a good bearer and 

 very heavy, weighing frequently 66 Ibs. per bushel. It 

 ripens early, in consequence of which, it escapes rust. 



The Wheatland Red is a new variety, discovered and 

 propagated by Gen. Harmon, of Monroe Co., N. Y., by 

 whom it is held in high estimation. It produces well and 

 ripens early. 



The Kentucky White- Bearded, Hutchinson or Cana- 

 dian Flint is very popular in western New York, where it 

 has been rapidly disseminated since its first introduction, 

 some twelve or fifteen years since. It is hardy, a good 

 yielder, with a short, plump berry, weighing 64 Ibs. per 

 bushel. It requires thicker sowing (about 25 per cent, more 

 seed) than the improved flint, as it does not tiller as well, 

 and unlike that, it shells easily, wasting much unless cut 

 quite early. 



The English Velvet Beard or Crate Wheat has a coarse 

 straw, large heads, a good berry of a reddish hue, and is well 

 suited to the rich, alluvial, bottom lands, where its firm straw 

 prevents its lodging. It is a fair yielder and tolerably hardy ; 

 but its long beard is a great objection to its introduction on 

 such lands as are suited to the finer kinds. 



The Yorkshire or English Flint or Soules Wheat has 

 been recently introduced, and is similar in its leading features 

 to the old Genesee. 



The White Provence is a new and favorite variety, but 

 its slender stalk frequently subjects it to lodging. It is only 

 suited to the finest calcareous wheat soils. 



The Blue Stem has been raised with great success in 

 Pennsylvania, where it resisted smut and rust when all other 

 kinds in the vicinity, were affected by it. 



The Mediterranean is a coarse wheat with a thick skin, 

 yielding a dark flour. It resists rust and the fly, is a good 

 bearer, and may be profitably grown where other choice 

 kinds fail. 



The Egyptian, Smyrna, Reed, Many-Spiked, or Wild 

 Goose Wheat is also a hardy variety, with a thick straw, 

 which prevents its lodging. 



