On Tangier Wheat. 123 



climate from the small quantity preserved, and if it suc- 

 ceeds any where, I presume it will in New Jersey, as that 

 state has usually raised rye of a better quality than any 

 other that I have been acquainted with. 



I have been informed that considerable crops of rye of 

 the same species as that at present under consideration, 

 have been raised in Pennsylvania some years since, but 

 why it is not cultivated at this time I am not informed. 

 From an examination of the grain, I am induced to believe 

 that it will make a flinty, harsh flour, and on that account 

 may have been disused ; though I apprehend our soil and 

 climate might operate a great change in this particular, if 

 cultivated on light sandy lands. * 



Since my memory, I think the United States have ne- 

 ver been favoured with wheat of a better quality than in 

 the present year, as far as my knowledge extends ; that is, 

 to Pennsylvania, New Jersey, Delaware, Maryland, and 

 Virginia, from whence we have had wheat this season. 



On the contrary, Indian corn will be but poor in qua- 



* The grain here mentioned is a very precarious crop, and has not 

 thriven in Pennsylvania, so as to justify an extensive culture. An ac- 

 count of early experiments on it will be seen in our volumes, and re- 

 petitions have not been encouraging. It is the Tangier Wheat of 

 the Mediterranean, and also grows in Persia, and other eastern coun- 

 tries. Mr. Poole's observation that its grain is Jtintij, is correct. It 

 may succeed in the southern states, wherein some specimens are en- 

 couraging ; and its appearance being very inviting, it is to be hoped 

 further trials will be made. 



It has been deemed best by several intelligent farmers to sow it in 

 the spring. I have not had flattering results, in this mode ; and it is 

 hoped, that favourable accounts may be yet received from more suc- 

 cessful experimenters R. P 



