38 [Assembly 



On the outset I will confine my remarks in regard to the 

 cereals. Wheat of different varieties is grown in the cantons of 

 Basle, Argau, Zurich, Thnrgau, and Berne. The fine wheaten 

 rolls that we see on the tables of the best class of hotels of the 

 country are not made from the wheat grown in the confederation, 

 but the superior article comes from France, Bavaria, and other 

 lands. The two kinds that are most cultivated are the bald and 

 bearded. The Swiss farmer prefers the latter variety, because he 

 thinks the plant is hardier to resist smut, rust, and the ravages of 

 insects. But many fancy the bald wheat, because its flour makes 

 a whiter loaf. To prepare the ground for the reception of seed, 

 red clover is plowed in early in summer, or some other green 

 manure is obtained from other plants, suited to produce the same 

 result. Stable or barn-yard manure is always put in the prece- 

 ding crop. This course is thought to shield the wheat stalk 

 from an excess of straw and smut. Naked fallows are not com- 

 mon. The farmer seldom lets his land rest, and by frequent 

 changes of crops the same object is attained, by manuring and 

 alternating different vegetable productions, so that the land be 

 kept iu tillage and grass. I saw nothing in the culture of winter 

 wheat in any of the grain-growing cantons that would do to com- 

 pare with the wheat fields in some parts of East Lothian in Scot- 

 land. The Swiss suffer the weeds to grow among their grain, and 

 they do not keep the soil dry by under-draining, nor leave it mel- 

 low by deep ploughing and thorough harrowing. Where winter 

 wheat will not grow, a resort is had to spring wheat, which is far 

 inferior in staple and yield. 



From rye is made the bread that enters into the common con- 

 sumption of the laboring classes. Being a more certain crop, and 

 requiring less manure and culture than wheat, it has become a 

 great favorite of the husbandman of the country. Wheat and 

 spelt flour mingled with rye makes a wholesome and agreeable 

 loaf, but the latter grain will produce bread that lasts more than 

 a week in summer, and double that time in winter. Many 

 peasants add to the rye dough cooked potatoes, when the latter 

 bear a low price in market; this is thought to impart to the mass 

 softness and sweetness. This plant delights to strike its roots in 



