

GRAIN AND ITS CULTIVATION. 117 



in ?ize, slnp' 1 and gi-nrral qualities. Observation will some- 

 time detect a new variety of wheat in the field, self hybridi- 

 zed, the result of an accidental cross. If this has superior 

 iii'-rit, it should be carefully secured and planted in a bed by 

 it-elf f-r future seed. 



Propagation may bo extended with incredible rapidity by 

 dividing the plant. The English Philosophical Transactions 

 give the result of a trial made by planting a single grain on 

 the 2d of June; on the 8th of August it was taken up and 

 i,ited into 18 parts and each planted by itself. These 

 were subdivided and planted between 15th of September and 

 15th of October, and again the following spring. From this 

 careful attention in a fertile soil, 500 plants were obtained, 

 some containing 100 stalks bearing heads of a large size ; 

 and the total produce within the year was 386,840 grains 

 from tin- single one planted. 



SPRING VVHEAT. This requires a soil similar to that of 

 winter grain, but it should be of a quick and kindly charac- 

 ter as it has a much shorter time to mature. Ths ground 

 should be well pulverized and fertile. The best crops are 

 raised on land that has been plowed in the fall, and sown 

 without additional plowing, taking care to harrow in tho- 

 roughly. When planted early, the wheat rarely suffers 

 from the fly as it attains a size and vigor beyond the reach 

 of injury before it appears. In certain localities where the 

 fly abounds and the wheat has not been early sown, it is 

 found necessary to keep buck the young plants till the disap- 

 pearance of the fly. Large crops have been obtained under 

 favorable circumstances, when sown as late as the 20th May. 

 VARIETIES. The Black Sea Wheat is one of the most 

 popular kinds at present cultivated. Of this there are two 

 varieties, the red and the white chaff, both of which are 

 bearded. The former is generally preferred. This wheat 

 has yielded very profitable crops. The Siberian is a valua- 

 ble wheat, and has been much raised in this country. It 

 produces a full, fine grain, is hardy and a good bearer. 

 The Italian has been much cultivated, and held in high esti- 

 mation, but it is now generally giving place to the pre- 

 ceding where each has been tried. 



There are some other varieties which bear well and are 

 tolerably hardy. Excellent spring grain has been produced 

 by early sowing from choice winter wheat, which has 

 retained most of the characteristics of the original under its 



