140 WHEAT. 



straw is strong ; and hence, on ricli loamy lands, it will succeed belter than those with a 

 weaker straw. The straw too having more substance, the grain matures or fills out after 

 it has been cut. 



6. Indiana Wheat (PI. XXVIII, fig. 12) . It was introduced from Indiana. It is awnless, 

 with a large white kernel; cuticle thin; weight per bushel, 64 pounds. It ripens a few 

 days earlier than the White Flint, but it shells out easily when ripe. It has yielded 33 

 bushels to the acre, and is adapted to strong soils. Specific gravity, 1*334. 



7. Velvet-beard or Crate Wheat (PI. XXVII, fig. 12). It has been cultivated about 

 twenty years in Western New-York. It has long awns, a red chaff and kernel. It re- 

 quires a strong soil ; weighs from 60 to 64 lbs. to the bushel ; flour yellowish. It is said 

 to be inferior to many of the varieties now cultivated in New-York. 



8. SouWs Wheat (PI. XXVIII, fig. 9). Mr. Harmon regards this variety as one made 

 of the Old Red-chaif and White-chaff, bald. It is spoken of as an excellent kind ; and in 

 some parts of Western New-York, it is the kind most esteemed. Its kernels are large and 

 white, and yield a superior white flour. Specific gravity, l - 333. 



9. Virginia White May Wheat (PI. XXVII, fig. 2) . It resembles the White Flint. It 

 appears to have deteriorated by culture in New-York. It ripens six or eight days earlier 

 than the White Flint, and has not been injured by rust. 



10. Wheatland Red Wheat (PI. XXVIII, fig. 3) . This is another variety which has been 

 brought out by the skill of Mr. Harmon, from the preceding kind. Its chaff is red ; head 

 bald, and of a medium length. It is said to weigh 66 lbs. to the bushel. Its specific 

 gravity is 1*321. The objection to this kind is its red berry : its recommendation is that 

 it does not rust. 



11. Tuscan Bald Wheat. This kind, which was introduced from Tuscany in 1837, has 

 been laid aside in consequence of its liability to be injured or destroyed by frost. Its 

 flour is fine and white, and its heads well filled. 



12. Mediterranean Wheat. The recommendations which this kind bears, are, that it is 

 early, heavy, and escapes all disasters, the fly not excepted. It is objectionable from its 

 dark color and inferior flour. It is heavy, having a specific gravity of 1*360. It is 

 bearded ; shells very easily, if it is suffered to stand until it is ripe. It is not cultivated in 

 Western New-York, where the better kinds succeed well. 



13. Valparaiso Wheat (PI. XXVIII, fig. 4). Introduced from Valparaiso. Without 

 awns; seed white, cuticle thin, and resembles the White Flint. 



14. Skinner Wheat. With awns; chaff white; straw short and stiff; weight 64 lbs. to 

 the bushel. It is not in so much esteem as to displace other kinds. 



15. Golden-drop Wheat. Awnless, with a red chaff and rather thick cuticle. It is in- 

 ferior to other well known kinds in Western New- York. 



16. White Blue-straw Wheat. This kind ha3 been received from Maryland, at the So- 

 ciety's room. It is a beautiful kind, and yields a white and fine flour. Specific gravity, 

 1*344; with the cuticle removed, 1379. It is worthy of observation that the specific 

 gravity is increased by the removal of the cuticle. 



