176 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



sown. This is more than enough, if it proves a failure, and if 

 it does well will furnish seed for a large field the following 

 year. Never discard a tried variety that is giving good satis- 

 faction till you have thoroughly tested another and are sure it is 

 better. In choosing a variety of wheat, it is wise to grow one 

 that suits the market. A quarter of a century ago white wheat 

 was worth ten or twelve cents a bushel more than red. Now, 

 this is changed, white wheat is not wanted, and can only be sold 

 at a discount. 



There are other points to be considered in selecting a variety. 

 One that ripens early is less likely to be damaged by storms or 

 rust than a late kind. Some have soft straw, and are conse- 

 quently liable to lodge; while still others have a soft grain which 

 sprouts easily, causing liability to damage in a wet season. I 

 discarded the Clawson for this reason after two years' trial, for 

 I found it would grow badly in the shock, when the Fultz and 

 other hard varieties showed no signs of sprouting. The smooth 

 varieties have nearly superseded the bearded as far as I know, 

 and I greatly prefer them, as they are pleasanter to handle and 

 not inferior in yield or quality. 



The following description of different varieties, taken from 

 the report of the Ohio Experiment Station, will be useful in en- 

 abling a farmer to make a selection for experimenting : 



BRIEF NOTES DESCRIPTIVE OF STANDARD VARIETIES. 



CLAWSON. A smooth white wheat with soft grain. This va- 

 riety has been grown for several years upon the farm of the Ohio 

 State University. Although it continues to yield fairly good 

 crops, it shows some signs of deterioration. It has a tendency 

 to lodge, and the straw is very brittle when ripe. The grain is 

 frequently more or less shrunken. Among its qualities are har- 

 diness, and a freedom from rust and smut ; although less produc- 

 tive than some other varieties, it is still worthy of cultivation. 



FULTZ. This variety is sometimes called the Red Clawson. 

 Few sorts cultivated in Ohio have given uniformly better results ; 

 it is early, has large, smooth heads, and strong straw of medium 

 height. For the past two or or three years it has shown a ten- 



