No. 133] ii87 



Amelkom, or Amylom. — Is productive and of good quality. 

 Straw esteemed for cattle. 



Ingrain Wheat. — Ear bearded, very flat, two rows of grain, 

 single, resembles, too, round barely more than it does Avheat. It 

 18 valuable because it grows well in bad calcareous or sandy soils. 

 Is a full wheat. 



We see in the preceding list of wheats, white and red, varieties 

 of the Triticum Sativum, or wheat proper for sowing or planting, 

 as the word Triticuni Sativum means ; that those called white 

 wheats are best of the whole. Desvaux says that hard wheat 

 yields but seventy per cent of flour, while the tender wheats, 

 especially the white ones, yield ninety per cent of flour. But the 

 hard wheats possess some advantages over the soft ones. Bread 

 from them is more savory and nutritious than from the white. 

 This comi>ensates in a good degree for the diifereuce of percent- 

 age. They are preferable for vermicelli and other analagous 

 preparations. The circumstances which give these difierent qual- 

 ities are not yet well understood. In general we know that hot 

 climates, like Africa, make hard wheat and the cold ones soft 

 wheat. 



Linnaius made out of winter and spring wheat two distinot 

 botanical species. Modern botany denies this. Tessler says that 

 the renewal of seed cannot be considered generally as necessary 

 or even useful, and it is not indispensable to sow seed of last 

 crop. Wheat of 1779 produced very fine crops iu ]787,17S8 and 

 1789. 



Thus far leads the Maison Rustique. 



We will add the results of American experience as far as it is 

 ascertained and recorded. The confusion caused by giving vari- 

 ous names to the same kind of wheat is as troublesome as it is to 

 have tlie names of a man Smith. Jones, Brown, or a dozen more. 

 The attempts made by our Fruit Conventions to re-instato order 

 out (»f tJie chaotic nomenclature of our fruits have been very val- 

 uable, not merely to science but to dealers, which the French call 

 the commerce of it. For the articles are sold l>y their names 



