[ W H E 



I into the corn ; whereas, by moiftening the wheat, and leav- 

 ing it until the fucceeding morning well limed, the lime has 

 a greater power, it ia fuppofed, in deftroying the fmut- 

 powder, than when it remains on it only for half an hour, 

 and is then moftly rubbed off the corn. Half a bufhel of 

 the ftrongeft lime is fufficient for a quarter of wheat, when 



I fifted over and mixed well with it. 



I In this laft mode of drying feed-wheat, with lime, it is 

 found to be very efficient in preventing the crops from 

 being difeafed in fome diftrifts. See Steeping Seed. 



\ As there is an uncertainty whether the effeft in this prac- 

 i tice is to be afcribed to the wafhing of the grain or the 

 ' lime, fome merely moiften the corn for the purpofe of 

 ' making the lime adhere to it ; while others are extremely 

 attentive to the liquor made ufe of and the wafhing of the 

 feed, and fimply make ufe of the lime fur drying it for 

 fowing. Lime is, however, confidered as a great prevent- 

 ative of difeafe in the grain by many. It ftiould always be 

 ; ufed while frefh and newly flacked. 



' Wheat, Selling of, the praftice of putting it into the 



foil by the hand. In many parts of the vale of the county 



of Gloucefler, they fet wheat by the hand and line ; but the 



difficulty of getting on with the work at the proper feafon, 



when on a large fcale, in confequcnce of the want of hands, 



, operates againil the more general introdudlion of this prac- 



' tice. When wheat is fet by the hand in this way, not more 



than three pecks of feed are made ufe of. On clover-leys 



\ wheat is often put in by the hand in fmall channels made 



II acrofs the beds, which have been formed by the plough to 

 the width of half a ley, dropping the feed into them, and 

 leaving a diftance of about feven inches between the different 



' channels. This mode is faid to be good for late work ; 

 and the expence to be about feven fliillings the acre, the 

 I feed being ufually about fix pecks. In fome other diftrifts 

 I the fetting of wheat is faid to be praftifed with much fuc- 

 ; cefs and advantage ; but it is probably too tedious and ex- 

 ; penfive a mode to be had recourfe to on any large extent of 

 I wheat cultivation. See Dibbling, and Setting of Wheat. 



Wheat, Spring. See SvRiviG-lVheat, and Wheat. 

 i Wheat, Smyrna, a peculiar kind of wheat that has an ex- 

 I tremely large ear, with many leffer or collateral ears coming 

 I all round the bottom of the great one. 



I As this is the largeft of all forts of wheat, fo it will dif- 

 I penfe with the nourifhment of a garden, without being over- 

 ! fed, and requires more nourifliment than common huf- 

 ; bandry in the large way can give it. In the common way its 

 1 ears grow not much larger than thofe of our common wheat. 

 I This fort of wheat feems, of all others, the moft proper 

 ' for the new method of horfe-hoeing hufbandry, as that 

 i method feems capable of giving as much nourifhment as the 

 I farmer pleafes, by often repeating the hoeing. Next to 

 i this, the white-cone wheat is beft for this fort of hufbandry ; 

 j then the grey-cone wheat. 



I Wii^AT-Stubble, Cutting and ColUaing of, the ufeful 

 ! praftice of mowing and raking together the llrong ftubbles 

 ; of wheat-crops, and flacking them up in or near the farm- 

 i yards as additional litter, and for other purpofes. It fhould 

 I always be done as foon as poffible after the wheat has been 

 i taken from the fields. See Stubble. 



I Wheat, Tillering of, the throwing out of new fhoots, 

 I ftems, or ilalks, from about the roots, fo as to increafe the 

 tbicknefs of the crops on the grounds. It takes place 

 1 much more extenfively in the autumnal and winter fown 

 1 wheats than thofe of the fpring fowings. See Tiller, and 

 I Wheat. 



Wheat, Tranfplantation of, the praftice of putting into 

 I the ground the young plants of wheat that have been railed 

 j in other places, or which ftand too thick on the land. It is 



W H E 



obferved in the Middlcfcx Report on Agriculture, that it is 

 well calculated for increafing the quantity of corn produced 

 from a fingle grain, and that it may be reforted to for the 

 fake of curiofity when the cultivator has procured a fmall 

 quantity of fome new and vjery valuable variety of feed ; but 

 that a farmer fhould never extend it to his field culture. 



There would be much lofs in labour and in other ways, 

 it is fuppofed, by this praftice, and nothing be gained by it. 

 See Transplanting, and Wheat. 



Wheat, White-cone, a term ufed by our hufbandmen, to 

 exprefs a peculiar kind of wheat, which is very flrong, and 

 has a large ear. 



It is the beft kind for fowing in fields fubjeft to the 

 blight ; for the ftalks of it being, for the moft part, folid or 

 full of pith, like a rufh, not hollow, like thofe of common 

 wheat ; the infefts that caiife the bhght, feizing on the 

 ftalks of other wheat, do this no injury, even though they 

 fhould attack it ; the ftalks of this kind being often found 

 full of the black fpecks, which are always the maiks of that 

 infeft having been there, and yet the ear full, and the grain 

 good. 



This wheat makes very good bread, if the miller does 

 not grind it too fmall, or the baker make his dough too 

 hard, it requiring to be fomewhat larger than other wheat- 

 flour, and fomewhat fofter in the dough. A bufhel of 

 white-cone wheat will make confiderably more bread than a 

 bufhel of Lammas wheat ; but it gives it a fomewhat yellow- 

 i(h cart. 



WaEAT-Bird, in Ornithology, a name given by the people 

 of Virginia to a fpecies of bird, which, after the time of the 

 fowing of the wheat in that country, made its appearance 

 annually at the feafon of its beginning to ripen, and was 

 never feen there before. See Migration of Birds. 



WuEAT-Ear, the Enijlifh name of the common cenanthe, 

 or motacilln cenanthe of Linnaeus, called alfo the ivhite-tail 

 and rhe falloiv-Jinch. See Motacilla CEnanthe. 



WHEATEN-Bread. See Theory of Bread, and 

 Wheat, Grinding of &c. 



WHEATFIELD.in Geography, a townftiip of Penn- 

 fylvania, in the county of Indiana, with 1475 inhabitants. 



WHEATLY, Francis, in Biography, was born in 

 London in 1747, and received his firft inftruftion as an 

 artift in Shipley's drawing-fchool. Whilft young he re- 

 ceived feveral premiums from the Society for the Encourage- 

 ment of Arts, &c. He does not appear to have had any 

 particular inftruftor in painting, but by his own induftry 

 and ingenuity contrived to obtain fome knowledge of it ; and 

 having formed an intimacy with Mr. Mortimer, whom he 

 affifted in painting the ceiling at Brockett-hall, by that cir- 

 cumftance obtained confiderable improvements. He had 

 great employment in painting fmall whole-lengtfl portraits, 

 to which he added landfcape back-grounds with confider- 

 able tafte. After pradtifing fome years in London, he went 

 to Ireland, and was much employed in Dublin, where he 

 painted a large pifture of the Irifh houfe of commons, with 

 portraits of the moft confiderable political charafters, by 

 which he acquired great reputation. On his return to 

 London he painted a pifture of the foldiery attacking the 

 rioters in 1780, which was well engraved by Heath. 



About this time he appears to have changed his praftice, 

 and painted rural and domeftic fubjefts in a manner which 

 evidently exhibits them to have been the offspring of the 

 natural bent of his mind. He was engaged in the Shak- 

 fpeare Gallery, but failed to excite intereft : neither his talent 

 nor his ftyle was fuited to the charafter of the fubjeAs 

 given to him. In the flighter fubjefts of common life he 

 was at home, and he touched them and compofed them in a 

 moft agreeable manner, and with a very pleafing tone of 



colour ; 



