2S2 WHEAT. 



tliat it was entirely occasioned by his using arsenic in 

 steeping liis wheat-seed. Mr. Algur confirmed ir, by 

 observing, that he once found a covey of partridges dead 

 or dying, from tlie same cause. 



Mr. SALTER,of Winborough, dresses with salt and iime, 

 without steeping, and never lias the smut : it is only to be 

 conckided that he has always sown clean seed. 



Mr. M. Hill slakes the lime with salt, dissolved in a 

 small quantity of water ; dips the wheat in a sleep, in plain 

 water onlv, lavs it on the floor, and incorporates it with 

 the salt and litriC : dries witli lime. Inquiring of him 

 whether he had ever tried this method with very black 

 wheat, as I conceived in such a case it would fail, he said 

 that he had not. 



Mr. Overman stirs his seed well in pump water, then 

 lays it in a heap to drain, and adds half a pound of salt to 

 every bushel, stirs it well together, and dries with lime : 

 this he finds sufficient against the smut. Whence I con- 

 clude that his seed is always free from that distemper, or 

 assuredly he would find the process to fail, for he does not 

 leave it any time limed. 



*' The salt is dissolved in a very small quantity of water ; 

 with this salt the lime is slaked, and with this saline pre- 

 paration, in its hottest state, tiie wheat is candied, having 

 previously been moistened lor the purpose with pure 

 water." This was the pra£iice in East Norfolk, reported 

 by Mr. Marshall. It is not very general at present, 

 but pursued by many. 



Dibbling. — Mr. Denton, of Brandon, sets all hii 

 wheat, and nearly all his oats, and his neighbours very 

 generally do the same — one row on an eight-inch flag. I 

 observed, however, that many of their rows were nine 

 inches, from the men, I suppose, carrying a wider furrow 

 than diredled. He prefers this pra6lice to drilling, ^hich 



has 



