l84 Right Hon. Sir Joseph Banks, Bart, on the 



neighbourhood of Boston and Spalding, in Lincolnshire, the cultivation of it is now 

 fully established, and likely to continue; from either of these places, therefore, the 

 seed may at any future time, as well as at present, be obtained without difficulty; 

 and as there is a water communication between these towns, and as Boston is a sea- 

 port, it may always be brought to London, or any other maritime part of England, 

 at a small charge. 



In times when dearth recurs, which will occasionally happen as long as the ma- 

 nufacturing interest insist on keeping the price of corn, in a plentiful harvest, below 

 the actual cost of growing it, speculations on the sowing of spring wheat may be 

 carried so far as to raise the price of seed, till a saving in it becomes a matter of 

 political as well as of economical importance; an experiment is therefore added, 

 to shew that spring wheat will succeed as well by dibbling as by broadcast, made in 

 the spring, 1804. 



Mr. Wm. Showier, an intelligent farmer at Revesby, in Lincolnshire, dibbled 

 four pecks and a half of spring wheat on one acre and two roods of middling land 

 which had borne turnips the winter before, and had no extraordinary preparation 

 for this crop; the rows were eight inches asunder; the holes four inches asunder 

 and two inches deep : two grains were put into each hole. 



The produce from the quantity of 4-i- pecks of seed was 7 quarters, or 4 quar- 

 ters, 1 bushel, and 1 peck an acre ; a fair crop, and as much at least as could have 

 been expected from 18 or 21 bushels sown broadcast on the same land. 



By a careful analysis in the wet way, conducted by Professor Davy, of the 

 Royal Institution, the following results have been obtained from different kindi 

 of wheat : 

 From 100 parts of best Sicilian wheat, gluten 21 starch 75 insoluble parts 5 



of spring wheat of 1804 24 — — 70 6 



good English wheat of 1803 19 "jj ■ 4 



blighted wheat of 1804 .. 13 » 52 44 



From this ingenious analysis we may fairly deduce, that bread made of the flour 

 of spring wheat is more nutritious than that made of winter wheat, because spring 

 wheat contains a larger proportion of the gluten or half animalised matter ; and also 

 that a miller ought not to deduct from the price of spring wheat more that 2 per 

 cent, on the money price of winter wheat of the same weight, as the excess of the 

 weight of insoluble matter, or bran, is no more tlian 2 per cent, when compared 

 with good English winter wheat. 



