90 



THE WHEAT CULTTJRIST. 



Kames of Yaeieties. 



I jDurposed, wlien I commenced writing this book, to 

 record the name of every variety of wheat that I could 

 hear of. But, when I met with the long list of names 

 in the Report of the Superintendent of the Experimental 

 Farm, Washington, in the Department of Agricultm^e, 

 for 1865, I felt so thoroughly disgusted with names, that 

 I at once abandoned the idea of presenting the reader 

 with a list of the numerous varieties of wheat. I will 

 give a few, simply to shov^what intolerable jaw-breakers 

 some men will employ, when a monosyllable, that any- 

 body could remember without difficulty, and which a 

 child could speak, would be ten thousand times better 

 in every respect. Here they are : Frumento Andriolo 

 Esastico Rosso ; Tauntondean ; Flickling's Hallet's 

 Genealogical ; Schonermark's ; Canadischer and Wiez- 

 acker ! 



There is another consideration touching the names of 

 the different varieties of wheat which has induced me 

 to omit names, which is this : Wheat bearing the same 

 name, which has been produced on different kinds of 

 soil, will frequently be as unlike as two distinct varie- 

 ties, even when both samples grew in one field, only two 

 or three years previous. The introduction, therefore, 

 of a long list of names of wheat, which has never been 

 tested, and which will never succeed, even if properly 

 cultivated, would seem to be adding confusion and be- 

 wilderment, where the subject might otherwise be 

 moderately clear and intelligible for all practical purpose. 



The name of every variety of wheat should be signi- 

 ficant of something, if possible ; and always short, so 

 that it may be remembered without difficulty. 



