lis 



THE ^HEAT CrLTTEIST. 



SO mncli flour per Inisliel as the grain of some other 

 varieties. The China Tea has been cnltivated, in 

 years past, quite extensively, in many parts of TTestern 

 Xew Turk, with eminent satisfaction. In some of the 

 middle counties of the State, where the seed has been 

 allowed to hyln'idize. there has been not a little com- 

 p)laint about the unsatisfactory results of the China Tea 

 variety. In some other States, this variety has been 

 cultivated to a limited extent ; and I have always found 

 that slack farmers denounced it. while thorough-going 

 ctiltivators of the soil speak well of the China Tea. 



The Fiee Speix'G TVheat. 



The Fife TTheat and the Canada Club TTheat ai-e said 

 to be the same variety in certain sections of the country. 

 But they are entirely distinct. They were both culti- 

 vated in Central Xew York, to a limited extent, for sev- 

 ral sticcessive years, when I resided in Tompkins Coimtj. 

 The grain appears very much alike ; but the straw, 

 when growing, is Cjuite unlike. I once grew both varie- 

 ties on my farm : and I found that the Club wheat 

 would mature a week earlier than the Fife. The straw 

 of the Fife is short and stiff: and the variety is moder- 

 ately prolific. The Fife wheat, with me. always resisted 

 the midge satisfactorily ; and the grain always made 

 excellent fiotir. 



SiLVEE Steaw TTheat. 



This is a variety of winter wheat full of encouraging 

 promises to American farmers : but which has been cul- 

 tivated only to a limitt-d extent. It possesses all the 



