marked in various ways as to lead irresistibly to the infer- 

 ence that it must be hereditary. Upon 

 this great principle, running throughout all nature, I base 

 my system of selection. The results of selection in many 

 agricultural plants, such as the parsnip, turnip, cabbage, 

 potato, hop, &c., are well known; and there has recently 

 been published in France a report showing how my prin- 

 ciple of selection, applied to the beet cultivated for sugar, 

 has resulted in an increase of 5 per cent, of sugar. In the 

 case of the vine, too, I may cite an instance: Some eight 

 years since I communicated to an Italian friend my views 

 as to the selection of the vines. These he carried back with 

 him to his relative in Piedmont, and two years ago he in- 

 formed me that the produce in wine from his relative's 

 estate had been trebled by adopting the principle of select- 

 ion." 



"Major Hallett insistsstrongly on thin sowing of wheat. 

 It is to be remembered that he is speaking of practice on 

 English soil, in good heart, kept clean, and thoroughly 

 tilled. He urges that it is necessary to the full vigor and 

 and greatest product of the plants that they be sown early, 

 giving each plant sufficient room to develop itself complete- 

 ly, by tillering freely, and occupying its just measure of 

 ground. He recommends for large fields of wheat that 

 planting take place from the last of August to September 10, 

 using two gallons to three gallons of seed per acre. When 

 circumstances delay planting beyond this period, an addi- 

 tional gallon of seed, per acre, should be used for every 

 week of delay up to the end of September. Early planting- 

 gives advantage in saving of seed, in forwarding the fall 

 work of the farm, in enabling the plants more effectually to 

 resist the lifting of winter frosts, and in an earlier harvest. 



In illustration of the vigor of grains grown by him, 

 he states that at the Exeter meeting of the British Associ- 

 ation he exhibited three plants of wheat, barley, and oats, 

 each from a single grain, showing the following number of 



