C 114 ] 



Observatiojis on the culture of Summer Wheats or Spring 

 Wheats from a Pamphlet by C, T, Skurray^ Esquire^ 

 of Devonshire. London, 1813, 



According to Mr. Sktirray, the real summer wheat 

 is a native of the south of Europe, where it is called 

 BIS Tremois, and is so tender in the early stages of its 

 growth, that a severe frost would destroy it : the mid- 

 dle of April, therefore [in England] is the proper tJhie 

 to begin sowing it, and from that until the beginning 

 of May. It ripens as early as the common wheat ; and 

 in fact rarely exceeds four months between the sowing 

 and reaping. It is not liable to rust or mildew, even 

 in those situations where other wheat is often destroy- 

 ed by it. The soil best adapted for it is a good loam ; 

 but any soil that is in good heart, if not too light, will 

 produce a crop. 



The quantity of seed required is about three bushels 

 per acre, prepared with lime and brine, as customary ; 

 it should be well roiled after sowing, and again when 

 three inches above ground, and of course, weeded in 

 due season, if requisite. 



As it is the peculiar nature of this wheat to appear 

 ripe, by the colour of the straw, long before the grain 

 has arrived at maturity, great care should be taken to 

 examine the ears, before the harvest people are order- 

 ed into the field, otherwise a serious loss may be sus- 

 tained. It is a small grain, but very heavy, and the 

 husk -or skin is thinner than most spring wheat ; con- 

 sequently it produces more flower. It is sometimes 

 bearded, but this distinction varies with the soil. The 



