114: 



THE WHEAT CTLTUIilST. 



The Tappahat^ock Wheat. 



This excellent yarietv of winter wlieat has not been 

 introduced to any considerable extent in the United 

 States. Hon. Isaac Xewton, Coniniissioner of Agri- 

 cultm-e at Wasliington, experimented Avitli tliis wlieat ; 

 and tbe same season lie died, 1S67, he prononnced the 

 Tappahannock the earliest and most promising of all 

 the Tarieties of winter wheat with which he experi- 

 mented on the government farm. Mr. Xewton states 

 that this variety does not seem to be so prolific as some 

 other kinds ; but the grain is of a fine quality, and it 

 makes excellent fiour. He thought this variety is 

 much less liable to disease and the ravages of the fly 

 than some other varieties. Farmers in other States 

 besides Tu'o'iuia, who have raised this kind of wheat, 

 state that, as a general rule, the Tappahannock is ex- 

 tremely hardy and prolific, when the seed has been 

 saved with care, from year to year ; the yield of fine 

 flour is large : the plants endure the winter extremely 

 well ; and all things considered, the Tappahannock is 

 an excellent variety of wheat. 



The AEediteeeaxeax TTheat. 



This vai'iety is said to have been introduced from 

 Genoa, in 1819, by J. Gordon, of Wilmington, Dela- 

 ware. It was cultivated for many years with eminent 

 satisfaction, as the wheat midge injured the crop none 

 to speak of In many instances the straw was not suffi- 

 ciently stift' to maintain an erect position till harvest. 

 As it was more expensive harvesting lodged wheat, and 

 as the yield was diminished by the falliug down of the 



