92 AGRICULTURE. 



common wheat. We shall speak only of the third 

 and fourth species, because with the others we have 

 little practical acquaintance ; and, 



1st. Of Spelts. This species and its principal va- 

 riety (Triticum Monoicum) is much cultivated in 

 Germany and Switzerland. Deprived of its husk, 

 the grain is smaller than that of common wheat, but 

 yields a flour of finer quality, and better fitted for 

 the purposes of pastry.* Two other circumstances 

 recommend it; it withstands the attack of insects, 

 and will grow in poorer soil and with less prepara- 

 tory labour than the fourth species. 



2d. Common wheat has many varieties, some of 

 which are bearded, and others bald ; some oval, and 

 others round or square ; some yellow or red, and 

 others white ; some soft, and others flinty ; acci- 

 dents arising from culture and climate, and not, as 

 we believe, the result of an organization uniformly 

 and essentially different. 



With regard to the culture of this plant, we shall 

 confine ourselves to the following points : the prep- 

 aration of the soil, the choice and preparation of 

 the seed, and the time and different modes of sow- 

 ing or planting it. 



1st. Of the preparation of the soil. 



Products of much value to man can only be ob- 

 tained by corresponding degrees of labour. The 

 sugar-cane, rice, and wheat, are more valuable than 

 oats, buckwheat, or turnips, and require more la- 

 bour and expense in their cultivation. Indeed, un- 

 der the old system of fallows, the degree of both 

 bestowed upon a wheat crop was enormous. Two 

 years and five or six ploughings were sometimes 

 given to this preparatory culture ; but, on the new 

 plan of a rotation of crops, the necessity for this 



of plenty, miraculous wheat, (fee., yielding largely, but, on manu- 

 facture, giving much bran and bad flour. 



* The bread of Frankfort, Nuremberg, &c., so much boast- 

 ed in Germany, is made from spelts. 



