102 . WHEAT. 7-^1 



into the county. Irs appearance, however, is 

 very much againU this afTertion ; for it is a 

 very long bodied, thin grain, partaking more 

 of the Ihape of rye, than of wcU-bodied 

 wheat. 



A favourite new fpecies has lately been in- 

 troduced, under the name of the *^ Kentilh 

 "white colh." The grain is plump and red j 

 but the " coih," or hufi-:, white ; refembling 

 very much the velvet wheat of Surrey gnd 

 Kent. The " cad," or yield of this is allowed 

 TO be greater than that of the ** old red," — 

 and the millers begin to like it nearly as well j 

 — though, on its firft inrroduction, fome fif- 

 teen or twenty years ago, they were, or afFed- 

 ed to be, prejudiced againfl: it. 



A remarkable circumflance is faid to take 

 place, refpefting this fpecies of wheat, when 

 ibwn repeatedly in Norfolk. Though the 

 colh be perfe(5lly white on its introdudlion, and 

 though it be fludioully kept feparare from the 

 red cofh •, yet, by being repeatedly fown, year 

 after year, it lofes the fairnefs of its huiks ; 

 which firft become "pied,'* and, at length, 

 change entirely to a clear red, refembling 

 thofe of the old Norfolk ftock. I have feen 

 them in their pied flate, and have been aflurcd 



by 



