THE GENESEE FARMER, 



237 



'ariety, is the earliest of the older sorts, and gener- 

 Jly escapes the midge. It has been very exten- 

 ively sovrn during the past few years — in fact, it 

 las been the predominant variety ; but, though its 

 uality has been greatly improved by cultivation, 

 is still, as compared with the Soules and other 

 rhite wheats, an inferior kiLd, affording only a 



Fig. 2. Fig. 3. Fig. 4. 



8€)nd-rate quality of flour. Another objection to 

 its that the straw is weak, and on rich land it 

 ilost invariably falls down. We annex a cut (Fig. 

 l,of an ear of Meditem-anean grown in this vi- 

 3lty. 



he White Mediterranean (Fig. 2,) is a new va- 

 nj imported from Europe, and introduced into 

 il vicinity two years ago. We are indebted to 

 J(x 0. MoVean, of Scottsville, for the samples. 

 It) a white, bald variety, as early as the Mediter- 

 rasan^ and of much better quality. It yields well. 

 tji; year, in Lima, it yielded 38^ bushels per acre, 

 OlJ the same day as the Mediterranean. It has, 

 however, a weak straw, and is liable to lodge. 



he Early May wheat (Fig. 3,) was obtained 



from Missouri by Johi^ Johnston, of Geneva, N.Y. 

 He sowed somewhat less than a bushel in the fall of 

 1858, and raised from it 31 bushels. He has this 

 year a field of seventeen acres. At the time of 

 our visit (July 6,) it was nearly ripe. Mr. J. said 

 he should cut it in four or five days. The midge had 

 hurt it very little, if at all. It is a bald, white 

 wheat; ears rather small, but well filled, with light 

 straw. It closely resembles, if it is not identical 

 with, the Boughton wheat so highly recommend- 

 ed in Virginia. Last year the Boughton wheat 

 raised in this vicinity from seed , 

 brought from A^irginia was cut 

 July 6th. ' The May wheat, raised 

 from seed grown in Missouri, was 

 cut by Mr. Johnston last year 

 about the 12th of July. If they 

 are identical, the reason of the 

 Boughton ripening earlier than the 

 May^ may be owing to the seed of 

 the former having been grown pro- 

 bably in a more southerly latitude 

 than the latter, and where it would 

 ripen earlier. It is also probable 

 that the Virginia seed was grown 

 on poorer soil than that from Mis- 

 souri — an additional reason for 

 its ripening earlier when sown ou 



stronger land. 



The Soules (Fig. 4), where it 



escapes the midge, is unquestion- 

 ably one of the best varieties grown 



in Western New York. It is too 



well known to need description. 



It is a bald, white wheat, -with 



strong, stiff straw ; stands up well, 



yields abundantly, and affords the 



finest quality of flour. If it was 



only a week or ten days earlier it 



would be all that could be desired. 



John Johnston informed us that 



he intends sending some Soules 



wheat South, to see if, after it has 



been grown there a few years, it 



will not ripen earlier when brought 



back to the North. Over 25 years 



ago, Mr. J., finding that his i-ed- 



chaff bald wheat was getting later 



and more liable to rust, procured 28 bushels of 



white wheat from Indiana. It succeeded admirably, 



ripened early, and was in every respect "first best." 



But after a few years it, too, got late and rusted, and 



he was obliged to abandon it. He then got the 



\ 



Fig. B. 



