AMERICAN WHEAT. 21 



per bushel, 60 cts. ; and 3 cts. less per bushel for every increase of 

 3 cts. on the price up to $2.19, and over 1 when the duty is 3 cts. per 

 bushel. On flour, for every barrel of 196 Ibs., the duty is equal to 

 that on 38J gals, of wheat. The duty on wheat from her colonies is 

 15 cts. per bushel, when the price is under $1.51 ; under $1.54, 10 cts.; 

 under $1.57, 8| cts. ; under $1.59f, 5i cts., and upwards 3f cts. 



Wheat yields 955 parts of nutritive matter. According to Davy, 

 14 Ibs. yield 13 Ibs. of flour, the same of barley 12 Ibs., and same of oats 

 8 Ibs. 1000 parts yield 955 soluble parts, of barley 920, and ol oats 

 743 ; the gluten of wheat being 90, of barley 60, and of oats 87. 



Starch is mostly obtained from the flour by washing it in cold water. 

 Its constituents are carbon, 43.55 ; oxygen, 49.68, and hydrogen, 6.77- 

 in 100. The bran is the husks, separated by grinding ; it is used as food 

 for cattle, and for washing the hands in lieu of soap. The straw, cut 

 fine and mixed with water, is used as provender and for the litter of 

 cattle, for thatching, filing beds, making paper, for ropes, chairs, etc. ; 

 and when bleached with sulphur and split, is plated for hats, bonnets, 

 etc. The value of straw bonnets made in the United States in 1840, 

 was $1.476.505 persons employed, 20.176; capital invested $485.300. 

 Leghorn hats are made of a bearded variety of wheat, 18 inches high, 

 resembling rye. It grows on sandy soil on the Arno, between Leg- 

 horn and Florence. It is pulled when green and bleached like flax 

 on the gravelly bed of the river. The straw is not split, as here, 

 which renders the plait tougher and more durable. 



American wheat is of 2 kinds, smooth and bearded; the first gene- 

 rally produces here the finest flour, and the second the largest crops, 

 with a stiffer stem and less liability to disease. The first requires a 

 dry mellow soil, and the second new, stiff' and moist soil. Of the 

 smooth kind the white variety is best for flour, and the red for amount 

 of product. An Italian spring wheat, lately introduced, is said to be of 

 a superior kind. Whittington's new prize wheat, also recently intro- 

 duced, from 2 stalks from Switzerland, produces from 20 to 30 ears on 

 each plant ; the ear is full, the kernel white, and it grows equally well 

 on sandy or clayey soil. 12 bushels on 6 acres have produced 350 

 bushels. The new Mediterranean Wheat we have mentioned before. 

 The solid-stem wheat, lately from Asia, resists the fly well and yields a 

 large and heavy grain. The Trigorica wheat is said to yield 400 fold 

 and to have much nutriment. The Lamas wheat of England is 

 here generally red. The Red-chaff wheat, a variety which originated 

 on the shores of Maryland, and now widely cultivated, yields a white 

 and superior flour, though later than other varieties and liable to mil- 

 dew. The yellow-bearded wheat, originating on Long Island, N. Y., 

 yields and stands the winter well ; it gives a dark flour, and is liable to 

 smut. Red-chaff wheat, of Virginian origin is strong and stout pro- 

 duces well, makes white flour, and stands the winter well. Early 



