42 WHEAT CULTURE. 



each. The grain, when all separated from the straw, 

 weighed forty-seven pounds and seven ounces, measuring 

 three pecks and six quarts, estimated number of grains 

 being five hundred and seventy-six thousand eight hun- 

 dred and forty, and all from one grain in one harvest." 



Mr. Killibrew remarks : * ' Of course, such an enor- 

 mous increase is not practicable on a large scale. Yet the 

 experiment is useful as showing the vast power of in- 

 crease possessed by this most valuable grain, under skill- 

 ful, intelligent management, and is an encouragement 

 to our farmers to put forth their best efforts." 



VARIETIES GROWN IK NEW YORK. 



Probably, in New York, a greater number of varieties 

 of wheat are grown than in any other one State, possibly 

 equalled by Ohio and Pennsylvania, where pretty much 

 the same varieties are the general favorites. So far as we 

 have been able to learn, Boughton, Clawson, Delhi, Gen- 

 esee Flint, Fultz, Wicks, Gold Dust, and Harmon's 

 White, are most popular, with Gold Medal, Jennings' 

 White, Mediterranean, and Early May, with some others, 

 are nearly as much so, all giving satisfactory results in 

 various localities. New York has long been distinguished 

 for its fine wheat and excellent flour ; the old, long time 

 ago popular " Genesee White Flint," known the world 

 over for the superior flour made from it, was of Spanish 

 origin, and has a wide progeny through the whole coun- 

 try the Boughton, Tappahannock, Blue-stem, Harmon's 

 White, and many others, having originated from it. 



Hon. L. L. Polk, Commissioner of Agriculture for 

 North Carolina, reports that the Fultz does well in that 

 State ; others report the Clawson as popular. 



VARIETIES AND EXPERIMENTS IN OHIO. 



For Ohio, Prof. C. E. Thome reports, in the "Farm 

 and Friend," that "the wheat harvest commenced on the 



