(4 103% ) 
riety (Triticum Monicocum) is much cultivated in 
Germany and Switzerland. Deprived of its husk, 
the grain is smaller than that of common wheat, but 
yields a flour of finer quality and better fitted for the 
purposes of pastry. (1) Two other circumstances 
recommend it; it withstands the attack of insects, 
and will grow in poorer soil and with less preparato- 
ry labor, than the fourth species. 
2d. Common wheat as many varieties; some of 
which are bearded, and others bald; some oval and 
others round or square; some yellow or red, and 
others white; some soft and others flinty: acci- 
dents arising from culture and climate, and not, as 
we believe, the result of an organization uniformly 
and essentially different. 
With regard to the culture of this plant, we shall 
confine ourselves to the following points ;—the pre- . 
paration of the soil, the choice and preparation of 
ihe seed, and the time and different modes of sow- 
ing or planting it. 
Ist. Of the preparation of the soil. 
Products of much value to man, can only be ob- 
tained by corresponding degrees of labor. The su- 
gar cane, rice and wheat, are more valuable than 
oats, buckwheat or turnips, and require more labor 
and expence in their cultivation. Indeed, under the 
old system of fallows, the degree of both, bestowed 
upon a wheat crop, wasenormous, Two years and 
five or six ploughings were sometimes given to this. 
preparatory culture ; but on the new plan of a ro- 
(1) The bread of Franckfort, Nuremberg, &c. se much boasted in Germany, is 
made from spelts. 
