No. 144.] 591 



White JSTeapolitan wheat, (Iliclielle blanche de Naples) from the 

 south of France, where it is much cultivated. The spikes are 

 loDg, but not very compact; terminal spikelets, having short 

 awns, from one-fourth of an inch to an inch in length ; chatf, deli- 

 cately tinged with a dull yellow or copper color ; graiiis large, 

 considerably elongated, and generally of a yellowish white color. 

 It has the disadvantage of ripening late, and is believed to be too 

 tender for the North. Possibly it may prove to be a March or 

 spring wheat, if sown early in the Middle States, or at the South. 



Girling's prolific wheat, from England, a very prolific fall va- 

 riety, with a large, short, plump, brown berry, but inclined to be 

 fioft. Like the Red chaff White, it is thought to be tender and 

 ansuited for the northern states. 



White Chilian wheat, from Santiago de Chili, a beautiful va- 

 riety^ with large, rounded, plump, white grains, resembling those 

 of the Red chaff white, from England, and like which, it is be- 

 lieved to be too tender for the north. 



Saumur Spring wheat, (ble de saumur de mars,) originally 

 from the valleys of Anjou, a south-eastern department of France, 

 and is a very remarkable variety for fall or winter sowing. The 

 berry is ratlier soft though full, of a reddish color, and much 

 esteemed by farmers for its early maturity, which perfects itself 

 some days before the ordinary sorts. As its name implies, it may 

 also be sown in March, which will add to its value in this coun- 

 try as a spring wheat. If sown in autumn, it probably would 

 succeed in the middle or central range of states. 



Early JYoe wheat, (ble de Pile de Noe,) introduced into the 

 central part of France by M. de Noe, and is commonly known 

 there under the name of Ble bleu. From its hardy and produc- 

 tive nature, it is gradually superseding the Saumur wheat in the 

 high latitude of Paris, and is much sought after on account of its 

 precocity. As this wheat and the preceding variety have the 

 property of ripening some days before the common sorts, if they 

 succeed in our climate in this respect, a great point will be 

 gained. A single week thus gained in ripening, would often 

 secure the crop from injury by the fly or rust, aside from ihe 



