GRAINS. 1(57 



wheats. Spring wheat cayi be raised wherwer winter luheca can, 

 and there are many advantages in raising spring wheat. Let 

 every f:\rmer pepare his land as wc hare directed, and sow one 

 crop of spring wheat, and few, we think, will ever choose to 

 depend again entirely on winter wheat. 



The selection of Wheat for Seed, is a matter in which 

 most cultivators are culpably ignorant or careless. The points 

 to be aimed at in the first selection of a variety for cultivation, 

 are, abundanl 1/ieId ; earhj ripening ; {a {q\v days makes a vast 

 diflference m this respect ;) hardiness in winter ; regularity of 

 growth ; a close chaff, rendering it proof against the midge ; a 

 tktn skin, and stiffni'ss of straw, without which the grain lodges, 

 and the kernels never fill full and plump. If the land is fattened, 

 prepared, and kept in the best state of cultivation, the Soules, 

 DiEHL, and BoUGHTON, or Oregon wheat, are probably the best 

 of the white wheats. The Soules is productive, hardy, regular, 

 with close chaff, thin skin and stiff straw, but is not quite 

 early enough for the slipshod farmer. The Diehl is earlier 

 and perhaps the very best of all the white wheats, for a rich 

 soil. The Pedigree Wheat is a good wheat with a bad 

 defect, a loose chaff that permits it to shell out badly in har- 

 vesting. 



The Weeks Wheat is a much esteemed variety in some 

 sections, and worthy of general cultivation. The White 

 Mediterranean is the standard variety for farmers who are not 

 willing to give their fields the best cultivation. It is early, 

 hardy, with a close chafl^ but is not as productive, nor of as 

 good quality as the other wheats named, nor is the straw as 

 stiff. It will bear slack cultivation better than any of the other 

 varieties. We still lack a wheat which shall be as early 

 and as hardy as the Mediterranean, and at the same time 

 as productive and as fine as the others named. The Red 



