228 



UNITED STATES. 



has been acknowledged by the London bakers, when 

 examined by a committee of the house of commons, 

 during the last scarcity; and by the justly celebrated 

 Parmentier of Paris, in his Account of the Analysis 

 of various kinds of Wheat, 



The rice of the southern states will bear a com- 

 parison with any in the world. 



There are many different kinds of wheat in the U, 

 States; arising from the effect of cultivation, soil, 

 and climate ; and from another circumstance, dis- 

 covered by an enlightened patriot and farmer, viz. 

 the strong disposition of wheat to produce varieties. 

 The facts on the subject are curious and interesting, 

 and will, probably, be brought before the public on 

 another occasion. 



The following varieties are cultivated in Pennsyl- 

 vania, and the middle states. 



1. Yellow lammas wheat, of England, changed into 

 red wheat by cultivation on a stiff soil. 



2. Red chaff wheat. This kind originated on the 

 eastern shore of Maryland, about fifty years ago, and 

 generally cultivated. Immense quantities of it were 

 shipped to England before the revolutionary war. 

 The straw is stout, the grain mellow, and yields 

 white flour of a superior quality. It is some weeks 

 later than others, and hence, in moist places, subject 

 to fogs in the Autumn, it is apt to mildew. This 

 kind of wheat is now much cultivated in Eng- 

 land.* 



* The straw is used in packing Liverpool ware^ which is imported 

 iht& tfie United States., 



