C 276 3 



On Jerusalem^ or Syrian Wheat, Big Rye ; properly 

 called, Taiigier- Wheat. 



Read December 14, 1813. 



Belmont, October 26, 1813. 



Dear Sir, 



In our present volume, page 19, & seq. I gave an 

 account of the Syrian^ or Egyptian Wheat, and the Big 

 Rye; as circumstances then warranted. Both the wheat 

 and the rye, are now widely dispersed ; and will be 

 valuable additions to our grains, in some quarters of 

 our country. In my neighbourhood, nor with myself, 

 neither the wheat, nor the rye, have thriven so as to 

 encourage extensive culture. In a more southern lati- 

 tude, I am certain, both will do well. I have had, sent 

 to me from the Delaware state, a sample of excellent 

 flour of the rye, as we call it ; and I never ate better 

 bread, than that made of it. 



By an error in the press, or in the copy, the xvheat 

 is stated to be of ''African,'' whereas it should have 

 been said to be of Asiatic, origin. 



Had the origin of the rye been thus designated, it 

 seems now, that it would have been correct. For I 

 have received, by the cartel Robert Burns, a letter da- 

 ted the 14th of August last, from my highly esteemed 

 friend, Robert Barclay, Esq. of England, to whom I 

 had sent some samples of the rye, as we have impro- 

 perly termed it, in which he gives me the following 

 account of that grain. 



