434 RESOURCES OF CALIFORNIA. 
There are 40,000,000 acres of tillable land in the state, but 
not more than 1,000,000 acres are now cultivated. In 1860, 
the aggregate product of grains and roots of annual ueowéh 
amounted to 14,470,000 bushels, being an average of twenty- 
four bushels to the acre cultivated, and of thirty-eight bushels 
to each inhabitant of the state. The crop of barley was the 
largest, measuring 5,700,000 bushels; that of wheat, 5,000,000 
bushels; oats and potatoes, each, 1,500,000 bushels; and maize, 
500,000 bushels. The barley forms thirty-nine per cent. of the 
14,470,000 bushels; wheat, thirty-four per cent.; oats and po- 
tatoes, each ten per cent.; maize, three per cent.; and beans, 
peas, sweet potatoes, buckwheat, and rye, one-half of one per 
cent. each. 
Farmers in California have many advantages over men of 
the same occupation in other parts of the United States. The 
winter is never so cold as to interrupt their work, and there 
_are no storms of rain and hail to destroy their grain and hay. 
They need no barns. Barley thrives better than in any other 
part of the world. The soil and climate are also particularly 
favorable to the growth of wheat, which unites the valuable 
qualities of whiteness, dryness, and glutinousness, to a greater 
degree than any other wheat in the world. Our average crops 
are also larger than in any other place where manure is not 
used extensively. The yield of hops is large, and the facilities 
for drying them, so as to preserve their strength, are better 
than in any other land where they are cultivated. Our kitchen 
vegetables grow to an unparalleled size. Nowhere else have 
pumpkins been seen to reach two hundred and fifty pounds in 
weight each, beets one hundred and twenty pounds, white 
turnips twenty-six pounds, solid-headed cabbages seventy-five 
pounds, carrots ten pounds, water-melons sixty-five pounds, 
onions forty-seven ounces, Irish potatoes seven pounds, sweet 
potatoes fifteen pounds, and so forth. Some cabbages and 
beets have spontaneously become perennials here, continuing 
to grow from year to year, and remaining green throughout 
winter and summer; and many of our kitchen vegetables 
