18 BRITISH GRASSES. 



sized very smooth ear, and numerous, closely- packed, 

 small, round, plump white grains ; it weighs very heavy, 

 and produces an abundant quantity of softish flour. 



Hunter's Wheat, with medium length of straw and 

 spike, the latter thickened in the middle, tapering to 

 the neck and point, slightly awned ; grain of a brownish 

 colour, a little elongated in form, of a fine, close, hard, 

 flinty texture, and weighing well. It is later in coming 

 to maturity than most white wheats, and if sown in 

 fields bordered by woods it is liable to the attacks of the 

 fly. It was discovered some sixty years age by the late 

 Mr. Hunter, of Tynefield, near Dunbar, by a roadside 

 in Berwickshire, and is largely cultivated in East Lo- 

 thian, Fife, and Forfar. It is well suited to inferior 

 and medium soils, being hardy, and flourishing well in 

 the early spring. It is a great favourite in Scotland. 



White Irish Wheat, with tall straw, resembling that 

 of rye, and long, loose, pointed spikes ; the chaff white, 

 smooth, and slightly awned ; the grain large, oblong, of 

 a dull brownish colour and hard flinty nature^ excellent 

 to mix with softer sorts for bread. This has long been 

 cultivated in Ireland ; it is solely a winter wheat, but is 

 good for light soils. 



Red-Chaffed Wheat, with short straw, very square 

 spikes, reddish chaff, and round, white, plump grain. 

 This is well adapted for rich sheltered soils, in conse- 

 quence of the stoutness of its straw, and liability to 

 scatter its seeds when shaken by the wind. 



Chiddam Wheat, with tall straw, square spikes, no 

 awns, and round, fair, starchy grains. The flour is 

 rather soft. It is well suited for soft soils in good con- 

 dition ; it ripens early, and is not subject to mildew. 

 Hopetoun Wheat, with long, stiff, bright-coloured 



