204 Report of Experiments on Wheat in the State ofJV. York. Vol. IX. 



duced into Maryland, from tlie Mediterra- 

 nean Sea, six years since. It is a light red 

 chatf, bearded, berry red and long-, very 

 llinty, bran thick, producing tlour ot' an in- 

 ferior quality. In a communication from a 

 wheat-grower on the eastern shore of the 

 Chesapeake Bay, dated September 6th, 1842, 

 speaking of the wheat crop, he says, "the 

 variety that has succeeded best here this 

 season, is the Mediterranean. It is a bearded 

 wheat, remarkably heavy, but the grain is 

 about as dark as rye, and not plump. It 

 ripens about ten days earlier than any other 

 variety, and has escaped every disaster, for 

 several years." 



From another, from where it was first in- 

 troduced: "It is a coarse red-bearded wheat, 

 and makes inferior flour; its only merit, in 

 my estimation, is that it ripens earlier, and 

 is less liable to rust than any other variety." 



This variety may prove valuable at the 

 south, being seldom affected with the fly, 

 and its early ripening is fivourable on ac- 

 count of rust. Its long stiff" beards, heads 

 short, shelling very easy — so much so, that 

 if it is not cut while in its doughy state, 

 there will be a great loss — and the inferior 

 quality of its flour, are strong objections to 

 its culture, where wheat of superior quality 

 succeeds well. 



Humes While Wheal. — This is a new 

 variety, obtained by Major Hume, of Riga; 

 it was selected from a field of flint, three 

 years since; being larger in its growth, and 

 ripening earlier; it is a beautiful white 

 wlieat, berry large, bran thin, much resem- 

 bling the improved flint in every respect, 

 except that it shells easier. It is hardy, and 

 thus far appears to be a valuable variety. I 

 shall give it a fair trial. 



Blue Stem. — Has been cultivated in Vir- 

 ginia for about thirty-three years; white 

 chaff", bald, berry white, weighs 64 lbs. to 

 the bushel, bran thin, producing flour of su- 

 perior quality. Formerly this was a red 

 wlieat, now it is changed to a beautiful 

 white. Straw fair size, producing well ; it 

 is now one of the most productive varieties 

 cultivated in Virginia, I am giving it a 

 trial. 



Valparaizo Wheal. — This is from Valpa- 

 raizo. South America; white chaff", bald, 

 berry white, bran thin, much like the white 

 flint: it has the appearance of a valuable 

 variety. The past season is the first that I 

 have sown it. lam in hope to give a good 

 account of it hereafter. 



All the above varieties I have had under 

 cultivation, are winter wheats, and the Short 

 descriptions of their qualities, are as they 

 have proved with me thus far: also the Blue- 

 Beard, a dwarf variety. I received this va- 



riety from France, and cultivated it two 

 years. Straw about two-thirds as large and 

 long as the common varieties ; grows thick, 

 stools cut well; heads about one and a half 

 inches long; beards very long, adhering very 

 close to the head, and of a bluish cast. The 

 berry is in size, in proportion to the head — 

 of a dark flinty appearance, and very solid ; 

 it is one of the earliest varieties to ripen, 

 and is very hardy. There is a winter grain, 

 and I am of the opinion that it would suc- 

 ceed where no other could. It is a small 

 yieider and the flour of poor quality. I have 

 rejected it. 



ELryplian Wild- Goose, or California. — 

 There is a winter and spring wheat bearing 

 these names, both bearing the same appear- 

 ance. The spring wheat has been the most 

 cultivated; it has not met with general 

 favour. This variety has a large head 

 branching out so as to show six or seven 

 short heads attached to the main head, and 

 bearded; berry not large, bran thick, pro- 

 ducing flour of a coarse and harsh feel, of a 

 yellowish cast, resembling barley flour. 

 With its large head, it has not been tound 

 very productive, ripening rather late, and 

 very subject to rust. Some years since, the 

 same variety was brought from California, 

 as a new variety; it has been sown as a 

 winter wheat, and has produced a better 

 berry; it has not succeeded well so far, for 

 it is not hardy. The straw is large and 

 stiff' It is not likely to become acclimated 

 so as to make it a valuable variety. The 

 straw being large, it is late in ripening; it 

 is cultivated more for its singular appear- 

 ance than for profit. In tlie eighth volume 

 of the Cultivator, page 183, is a lair account 

 of this wheat. 



Rock Wheat was introduced into this 

 country from Spain, more than forty years 

 ago: white chaff", bearded; berry red and 

 long; bran thick; producing flour of fair 

 quality. This is a very hardy variety; 

 straw small and short, subject to lodge; 

 grows very thick, stools well, is several 

 days later in ripening than the common va- 

 rieties. It is mostly grown in the southern 

 tier of counties in this State. It is well 

 adapted to new lands and late sowing, and 

 on unfavourable soils, giving better returns 

 than almost any other. 



Black Bearded. — This variety was culti- 

 vated to considerable extent in the middle 

 counties of this State, forty years ago. 

 Straw large; heavy heads, well filled with 

 a large red berry; beards very long and 

 stiff! This was called one of the hardiest 

 varieties; it sold well in the Albany market, 

 producing flour v^ell for red wheat. Its 

 I long stiff" beards were strong objections to 



