CuUiire of Spring Wheat. 1 85 



Bread made of spring wheat is rather less white than that made of the better 



sorts of winter wheat ; but it is allowed to be more palatable in Lincolnshire, 



where it is best known. Both these qualities arc probably owing to the excess of 



platen contained in it. 



' J.B. 



11. 



Sprivg IFheaf. By Mr. Peter Sers. 



To the Honourable Board of Agriadture. 



1 MOST humbly beg to inform you, I have this year grown 241 acres of spring 

 wheat, and a good crop, and expect four quarters per acre, except a part of it that is 

 laid down for grass, and on that I sow about nine pecks per acre, which I will venture 

 to say has more than three quarters per acre ; only on all our land we keep under 

 plough, we sow 14 pecks per acre. I have several sorts of soil, such as sandy, and 

 very light earth, also mixed earth, and very strong clay, and it seems to suit every 

 sort ; and we sow from the 25tb of March until the 4th of May ; and the destruc- 

 tive worm which has done me the greatest damage on my winter wheat, sown in 

 autumn, which the worm takes when we only begin to sow our spring wheat, and it 

 has not been hurt. We sowed a deal last year, and not any of it hurt with the 

 fatal mildew, which nearly destroyed me 250 acres of winter wheat, and by the 

 help of our spring wheat, which was so good, we mixed it together, and greatly 

 helped the sale, I have taken the liberty of sending Sir Joseph Banks samples 

 both of last year and this, in the straw, &c. and I hope his Honour will shew 

 you ; and any further information I can offer to the Honourable Committee, will 

 give me the greatest pleasure. 



From your most obedient and humble servant, 



Peter Sers. 

 Gedney, Lincolnshire, Sept. 28, 1805. 



This is to certify, that on the 20th of Sept. 1805, I finished measuring for Mr, 



Sers, of Gedney, 941 acres of spring wheat. 



Francis Gramt, 



Surveyor, Long Sutton, 

 VOL. V. B b 



