108 AMERICAN AGRICULTURE, 



deficiency in its substantial qualities. The analysis of Davy 

 gave in 100 parts of 



Spring wheat of 1804, 24 70 



Best Sicilian winter wheat, 21 74 5 



Good English winter wheat ofl 808 19 77 4 



Blighted wheat of 1804 13 53 34 



This analysis gives the greatest nutritive value to the spring 

 wheat, as the gluten constitutes the most important element 

 in flower, resembling so nearly as it does animalized matter. 

 It will also be noticed that the Silician yields about 2 per 

 cent more gluten than the English, which enables the flour 

 to absorb and retain a much larger proportion of water when 

 made into bread. This is what is termed by the bakers, 

 strength; and when gluten is present in large proportions, 

 other qualities being equal, it adds materially to the value of 

 flour. American wheat also contains more gluten than 

 English, and that from the southern states still more than 

 that from the Northern. An eminent baker of London 

 says, American flour will absorb from 8 to 14 per cent, 

 more of its own weight of water when manufactured into 

 bread or biscuit than their own ; and another reliable 

 authority asserts, that while 14 Ibs of American flour will 

 make 21 Ibs of bread, the same quantity of English flour 

 will make only 18 i Ibs. As a general rule, the drier or 

 hotter the climate in which the grain is raised, the greater is 

 the evaporation and the more condensed is the farina of the 

 grain, and consequently, the more moisture it is capable of 

 absorbing when again exposed to it. Certain varieties of 

 wheat possess this quality in a higher degree than others. 

 Some manures and some soils also -give a difference with 

 the same seed, but for ordinary consumption, the market 

 value (which is the great consideration with the farmer,) is 

 highest for such wheat as gives the largest quantity of bright 

 flour, with a due proportion of gluten. Other prominent 

 differences exist among the leading cultivated varieties of 

 wheat, such as the bearded and bald or beardless, the white 

 and 'rod chaff, those having large and strong stalks, or a 

 greater or a less tendency to tiller, or to send out new stems, 

 &c., &c. There is great room for selection in the several 

 varieties, to adapt them to the different soils, situations, and 

 climate for which they are designed. 



PREPARATION OF THE LAND FOR SOWING. Wheat is 

 partial to a well-prepared clay or heavy loam, and this is 



