14 OUR FARM CEOPS. 



varieties of white wheats with red straw the chaff and 

 straw retaining their original colour after the influence of 

 cultivation has effected a change in the grain. 



In the foregoing, -and all the other varieties of T. sativum, 

 the straw is cylindrical in shape, and hollow. In the 

 following species, the T. turgidum, and its varieties, the 

 interior of the straw is occupied more or less completely 

 by a pithy substance which gives it toughness and strength ; 

 and the grain or seeds have a less regular and symmetrical 

 shape than those already described. 



The varieties of Turgid wheats are generally hardy, 

 vigorous, and very productive, with long, tough, coarse, 

 straw. Having a low nutritive value, and being un- 

 palatable to cattle, it is unsuitable for fodder ; but where 

 straw is in demand for thatching, litter, or similar pur- 

 poses, this description of wheat usually is found to be 

 more remunerative than the finer qualities, especially in 

 cold and heavy soils. The ear is always bearded (awned). 

 In some varieties the awns fall off as the grain ap- 

 proaches maturity, and thus a difference in appearance is 

 given to them. The soils best suited for these wheats are 

 the strongest and richest clays, in which we so often see 

 the ordinary wheats go down towards harvest time their 

 stout tough straw being fully capable of standing up 

 against the action of ordinary weather, notwithstanding 

 the size and weight of its ear. They all require to be 

 sown in the autumn, and are always backward at harvest, 

 therefore are more suitable for early than for late districts. 

 The yield is large, averaging probably one -fourth more 

 than that of the ordinary wheats. The grain, however, is 

 very coarse ; and as it is only used for one department of 

 baking, the demand is very limited, and the market price 

 generally very unsatisfactory. 



The following are the varieties usually met with in 

 cultivation: 



