10 CULTURE OF FARM CROPS. 



plants have been frozen certainly nine-tenths, present a 

 most luxurious aspect ; the strongest stems push to the 

 number of from 20 to 30 each plant ; the large leaves, of 

 a dark green colour, and showing in appearance great 

 strength, hinder one from seeing the interstices of the rows, 

 and promise a produce which, although not being so abun- 

 dant as is usual, will be, however, very remunerative for the 

 expense and care which the cultivation of this wheat re- 

 quires." 



6. Eesuming our list of white wheats, we note first the 

 improved Berkshire, possessing some of the characteristics of 

 Archer's prolific, already noticed. Brittany or Breedar. 

 Brodie's, much esteemed in the Lowlands of Scotland for 

 the beauty of its sample and the earliness of its ripening. 

 Brown-strawed Scotch Cheedh am orChedharn, also known as 

 Pearl white. Chevalier ; under this name several varieties 

 are included the ten-rowed variety yields a heavy pro- 

 duce, the grain being thin-skinned, straw of medium length. 

 Cluster wheat, first introduced under the name of Dudney; 

 there are two varieties, the 'dwarf and ' tall.' Dantzig 

 wheats are referred to by Mr. Fyfe as having been found 

 ' to be not at all adapted to our climate ; ' and, further, 

 the experience obtained by growing them here is corrobo- 

 rative of the opinion held by 'almost all our advanced 

 practical men,' that the practice is not a good one which 

 proceeds upon the assumption or theory that the develop- 

 ment of the grain is favoured by a change of seed from ' a 

 later to a more forward climate.' In introducing these 

 wheats, brown, red, and white, the hope was entertained 

 that the ' habit of late maturity ' acquired by them in cold 

 countries would be found capable of change by their trans- 

 ference to our climate. ' Duck's-bill yellow ' wheat was 

 introduced into Jersey by Colonel Le Coteur from Kiel, on 

 the Baltic; the young plants are very hardy, the ears 

 ' singularly compact,' the grain plump, and of a light yel- 

 low colour, yet easily shaken out, and yielding an inferior 

 flour. ' Essex white ' is held in high estimation by millers 

 from the fine quality of flour it yields ; the straw is about 



