No. 1. 



ANDGARDENEU'SJOURNAL, 



mvenrcaKf 



mixUircurinnnuiV'F=\viis wiib 1! VII \v tonlioru ibe wliciii 

 a different lor)i.l lioin any il luiglit liiivc received, all 

 of them having a tendency to cause tb'o corn to groin, 

 and ratlier check ibn overabundant growth of eunw. 

 Owing to the coW iind froeiy s.-nson which followed, 

 the wheat was 1!) days in condng np; it was hoed in 

 the middle of April, and again in Mny, which left the 

 land very clean, arid the crop continued to look bcan- 

 tifid throughout the e.-r.son. 



It is worUiy of remark, that n piece of the whetit was 

 laid along ih;; centre of the ticld, over which a pipe of 

 liquid manure had been spread fom n watering-cart 

 tbe preceding sonson on potatoes, just as they were 

 appearing above ground. The crop of potatoes not 

 having abejibeJ the wholo ol the tiutritivo propei tics 

 of the liquid, the wheat grew taller, coarser, darker, 

 and so abundant in straw, that it alforded less grain, 

 and tbut too of an inilrior sample to the correspond- 

 ing stripe on either side of it. The s'.raw was 7 feet 

 long in many places, and fully 6 feet over the whole 

 field, which cjusis'.s of a soil derived from argillaceous 

 fi^histus on a red clay bottom. 



3rd. JIardihood and power to JciihstfUid Sixcrc Jcin- 

 tcrs. — I consider th's to be a very hardy wheat, afford- 

 ing much herbage and slraw, very lit lor being eaten 

 down by shgep ill the.BBEing, when sown early in the 

 fall. . ^ . . 



4th. Ettflij matiintt/ and severance of crop. — The 

 "AVhitington" is rather a Into wheat, rijiening a w. i k 

 or ten days later than the Jersey Dantzic, before de- 

 scribed, though it was in bloom on the same day, 

 on the'indof July. It was chopped on the 24ih of Au- 

 gust. 



5;h. Tcndmcy to degenerate, and liabilities to dis- 

 litsc. — From the purity of the seed, and the uniform ap- 

 pearance of the crop, it does not appear likely to de- 

 generate, nor docs it eesm more liable to disease than 

 other wheats, but its recent introduction prevents a 

 conclusive opinion being off-red on liiis head. The 

 straw is brittle and many ears break off. 



N. B. From the cultivation of another year (1S"9), 

 I am inclined to think this to be one of the most valua- 

 ble wheats for poor land; it has not degenerated in the 

 smallest degree. 



6th. Amoinit of produce in grain, chriff, and straif, 

 and the rdatirc ijuantitics of fiour and offal. — The 

 produce in grain was 3.'.i bushels the acre, a very good 

 sample weighing about 61 Ibe. the bushel; the chaff, 483 

 lbs. ; and the straw 7786 lbs. per acre. Here was an 

 amazing produce in straw, which made amends for the 

 deficiency in grain; it is the most productive variety I 

 have met with but one for the s'.raw-ynrd. The stiaw 

 is 60 long that it is unfit for the ordinaiy purposLS of 

 thatching: a short, tenacious, firm straw being gene- 

 rally preferred. The quantity of tine ilour obtained 

 from an acre was 14.54 lbs., of bran 477 lbs., and 47 

 lbs. of pollard. The bread from this flour is rather 

 dark, but ver>' well flavoured, and keeps moist some 

 days: '27 lbs. of this Hour made into bread, in the 

 mode formerly described, in the same relative propor- 

 tions of yeast, salt, and water, afforded, when cold, 

 35J lbs. of excellent bread. 



Crop. 



3 J hnshc-Is. at 8s. per bushel 12 d 



2 ditto Toilings, at 5s ! () 



- Straw, 69J cwt., at Is. the cwt, 3 9 



.Charges to deduct as before, with an ) 

 extra hoeing, and an additional > 

 half-bushel of wheat, ) 



IG 7 6 



14 



tmmaeui 



5 



Profit £-2 7 6 



BELLE-VUE TALAVER.A. 



Isl. The mode of procuring il. — Described in my 

 ■work on Wheat as having been raised from a single 

 grain. This variety is invalu.able, v\-here it is adap- 

 ted to the soil and clima'.e. 



2nd. Culture; riz., preparation and quaniity of tlic 

 seed, time and method of sorcing, relation both as to 

 preceding and follutcing crops, and as to rajiclics of 

 soil. — The seed was prepared precisely as before de- 

 scribed. The cultivation of the two fields destined for 

 this wheat and the AVhitington had been similar 

 throughout the course, with the view to ascertain the 

 result on the crop of wheat. This was sown on the 

 3rd of February, 1S3S, at the rate of nearly 3 bushels 

 to the acre in drills, on land dressed in the same man- 

 ner as the contiguous field had been lor the AVhiting- 

 ton; the land in both may be said to be alike, the best 

 description of light, rich, loamy soil. The seed being 

 large, a greater quantity of it was oUowed than usual. 

 It is to be noticed that in ano'ther field the sce.d was 

 put in OS laie as the 2]8t February, and that it ripened 

 rqiially well and cariy. 



Srd. Hardihood and pca-tr to tcitlislund scurc iciii- 

 tcrs. — This wheat lus succeeded in tl.c Korth of tjcot- 

 land, and is sufficiently hoidy to withstand the winter 

 m its gropsy state, but it is clheiw'ise nioie valuable 

 i;s a spiing crop: without doi;bt it ii:ay tc, town us 

 Inte as the tiisl week in Kcbiuciy, in all the milder 

 pans of England, with a piccpect of leaping t,uitc as 

 good on aveinge crop from it ts from ar.y otlicr wheat, 

 iiut with a certainty of cblninihg more liour than from 

 most. A celebrated Scotch ngricuiturist wrote of it 

 on the IWih of Srpte:r.l er Irst — "Talavcia is nearly 

 ripe, but such han been tl.c i:ii;cwau:nc£B of the season 

 1 do not expect any o'.hcr wheat to n.akc any return." 

 This testimony is in favour cf its early Li.b.ts oi.el har- 

 elihood also. It is what the Ficiieh have loi-g sought 

 f'oi — both a winter and a spring wLc.'it. 



4lh. Early ^nutvrity (.■ndseiarance of crop. — The 

 wheat appealed in y& dais, on tic 1st of Rjarch; it 

 WC3 in bloom en the 3()di of June", and wcs choi pcd 

 en the 17th of Augvsl, a Wfek sooner than the Wfii- 

 lington, which was sown renrly a' month L-fore it. 



'fcth. Tind>.ncy to degincrate aiid liuiititlcs to dis- 

 ease. — There is no Icneicmy to degenerate cl servablo- 

 in this wheat, cs farts the experience of five or s .\ 

 years gees; nor from its early habits is it at all likely 

 to become intermixed by fvciindalion ficur other vari- 

 ciice, though sown About the sime; period, :is it v,-ill, 

 in such cases, flower a forttiight or (luce weeks before 

 them. It is not mote liable to dis.css than ordinfiry 

 white wheats, and effort^ a very fincj clear white 

 straw: it is indeed one of thfe Italian bonnct-niaking 

 varieties. There is, however, one rijeadvcrtr.ge in it, 

 which is, that the ear is so heavy that it is apt to break 

 dew n, though not break" ofl', when swept by o gale a- 

 bout the period of ripenlfig; but it h.'.e a countervailing 

 good quality, cf ripening the groin equadyvveH tliough 

 benteiown; as is the cose with spring wheats, which 

 ripen their 8;ed well though quite laid, which with 

 winter wheats is doubtful. Another pcculierity is the 

 tenacity of the chaff to the ear, irorc reinoining on it 

 after passing through the threshing-maehino than any 

 other variety I am cequninled with. 



6th. Amount of produce ingrain, chaff, and strait, 

 and the relatire ijuantifies cf four and offal. — The 

 amount of produce in grain wcs 52 Imperial bushels 

 to the cere; the grain is so large that it tells in the 

 mersure; the sample very beautiful,. as a bv.shcl of it, 

 which will be produced at the Cxibrd Meeting, will 

 show — uniform, clear, and thin-sklnred. Hence the 

 weight in grain at 61 lbs. the bushel, was :^]72 ibe., 

 the weight of chaff 282 lbs,, and of straw 548(1 Iba. — 

 The quantity of Hour obtainetl was 2485 ibs., the quan- 

 tity of pollard 38 lbs., and of bian or oflal .588 lbs. — 

 The bread made from this flour is incomparably the 

 best that I have met with; it is light, very white, and 

 preserves its moisture almost as long as bread mode 

 from spring wheat. It is, moreover, so sweet ond 

 well-flavoured, cs to oppcor to some palates more like 

 cake than ordinary bread. Independently of the large 

 propoition of fleinr it affords, it makes much of this finer 

 bread; 18 lbs. of the flour, having absorbed more water 

 than the last dcsciibed, gave251t8. of bread. 



Chop. £^ s. d. 



48 bushels, at 8s. per bushel 19 4 



4 ditto Tailings, at Cs 10 



Straw, 48^ cwt., at Is. the cw t 2 8 9 



22 12 

 Charges to deduct, as per Whilington, 14 



— % 



Profit £8 12 9 



The weights of 181bs. or 27lb8. used for the flour to 

 be baked are intended to be compaiative experiments 

 of weights of nines, it being ger.erally undeistrod, es- 

 pecially in baking biead and serving it out to troops, 

 that 9lbs. of common fiour will make llibs. of bread. 

 All those, however, that 1 have experimented on ofliir- 

 ded more: the two lowest having afforded, i'reim 18lbs. 

 of flour, 221ts' yoz., ond 2;jlbs.; the tiirmcr of my own 

 growth, the latter made from wheiit impoited from 

 Rostock and Danizic mixed. 



In all the cases detailed, thesnc'teedingcrop wcs not 

 allowed to interfere with the whf 'crrp; the clovers 

 and ortificial grasses having been sown subsequently 

 to the harvest after one light ploughing. 



In simc eases 1 have s.iwn the clovers and glasses 

 after the second hoeing, but always, I am inclined to 

 think, at some expense to the wheat crop; the coronal 

 roots of which may be deprived of a shore of their nu- 

 triment when the grass seeds begin to draw nourish- 

 ment from the soil, and the thoueanels of mouths which 

 they present may tieprivc the wheat of much pure air, 

 and themselves exhale gases which may be injurious 

 to the plants. 



The following sorts I have also grown exirt?rimentol- 

 ly, but not hoving raised them in quantities sufficient 



to warr.-uil a positive opinion, which probably might 

 only tend to miel(;ad, they aie merely named. It le to 

 be ol served that a little colcuhition might have ollcred 

 ail the replies required by the conditions slated in tha 

 margins: — 



The " Geildcn Drop" is one of the best red wheat.?, 

 affording great jiroduce in corn and straw, ond a larger 

 quantity of flour than some white wlicate. 



.llickling's " Prolific Red" is a productive variety, 

 but ratlier coarse. 



Brown's "Ten-rowed Chevalier," or prolific, is 

 well named, where it suits the Siiil and climate; it hos 

 borne a fine crop with me, but it unfortunately has 

 sported much into a pale leei sort, owing no doubt to 

 the seed which 1 obtained from Mr. Brown himself ha- 

 ving been accidentally impregnated by a red sort; it is, 

 uLcn pure, a very fine variety. 



"Gale's Hampshire" is an enormously productive 

 sort of bearded wheat, which may be hereafter descri- 

 bed. 



"Essex Red." A very good variety. 



"Tbe Due-k's Bill" wheat is very productive, but 

 shedding gieally, and not very I'arinacfoiis, 



J. Le Couteur, 



Jitllc-Vue, Ji:rsaj. 



In order to present the particular points of compari- 

 son between the four principal varieties forming th« 

 su'ojeet of this Essay, at one glance, the results are ap- 

 pended in a tabular form. 





a ^ 





o " 



5 o 



; o 



: > 



^- n & = 





Or tD p- 



cc-o 



oc 



■S c^ 



CC"^ 



> > 



,1^ 10 



I— tc 



,^ iC- — 



I— e« 



M ^ 



o 



W I 



of bushel. 



3"^ 

 c 5' 



I 3 



s'e' 



if 



Produce ol Bread 



from 



IPibs. of Flour. 



© 



H 



> 

 H 



a 



H 

 S! 



O 



M 



m 



H 



H 



I 



N. B. In the estininic oi profit in the last cuiumn 

 the calculniion is not made with relation to the respec- 

 tive values oi" the wheat?, ae to their productiveness in 

 flour, wkich il might be, but according to the ordina 

 ry markeiable value of good v/heat; the eiraw is valu 

 ed 03 intended for mnmire. 



