GRASSES, GRAINS, AND PLANTS. 573 



latter. The after-processes of harvesting and threshing are 

 similar to fall wheat. 



The varieties of fall wheat are very numerous, differing not 

 only in appearance, but also in constituents, in adaptation to 

 soil and climate, in hardiness as regards disease and insects, and 

 in productiveness. There appears to be one fact ascertained 

 regarding them, which is that they are constantly undergoing 

 change in their relative productiveness. A new variety will be 

 introduced into a given locality, and for a few years will succeed 

 better than any other, after which it begins gradually to deterio- 

 rate in the qualities which at first recommend it. The ancient 

 varieties appear to have been much inferior to some in the 

 present day. There are four distinct divisions, white, red, bald, 

 and bearded ; the red being generally harder, but coarser than 

 the white ; and the same may be said of the bearded as com- 

 pared with the bald ; but in other respects there is no material 

 practical difference. 



Wheat, especially in the North and West, has become the 

 main crop production of the farmer. In the West, spring wheat 

 is raised in vast quantities. In 1886 there were over 60,000,000 

 bushels of wheat exported from this country. 



For seed, wheat should be allowed to stand until it is quite 

 ripe, and then selected with care. The best wheat is raised 

 from seed carefully selected from large heads. In former days, 

 when wheat was winnowed by the wind, the largest and heaviest 

 grains were preserved for seed. Great improvement, both in 

 the variety and crop, may undoubtedly be effected by exercising 

 care in this particular. Experiments seem to prove that wheat 

 threshed by a machine frequently has the germinating power 

 destroyed ; and though it may throw out leaves, is deficient in 

 roots, and therefore perishes. 



When cut a fortnight before it is ripe, therefore, the entire 

 produce of the grain is greater, the yield of flour is larger, and 

 of bran considerably less, while the proportion of gluten con- 

 tained in the flour appears also to be in favor of that which was 

 reaped before the wheat was fully ripe. 



Rye. Next to wheat, rye is most consumed by mankind in 

 those latitudes which are too cold for Indian corn. It is believed 

 to be a native of Western or Central Asia. 



