330 



THE SOUTHERN PLANTER. 



COMPARATIVE PRODUCE OF DIFFERENT KINDS OF WHEAT. 



A correspondent of the London Farmers' Magazine furnishes the following compara- 

 tive statement of the produce of ten quarters (eighty bushels) of different kinds of 

 wheat : 







Wheat 

















DESCRIPTION. 



per 



Whites. 



House- 



Seconds. 



Middl'gs. 



Offal. 



Waste. 







bush'l. 





holds. 













lbs. 



st. lbs. 



St. lbs. 



St. ibs.f 



St. lbs. 



St. lbs. 



St. lbs. 



No. 1. 



Norfolk red, sprouted, 

 White Dantzic, fine, 



52^ 



— 



147 4 



— 



70 2 



81 3 



1 4 



2. 



57 





244 6 



17 2 





58 10 



4 2 



3. 



Revetts, 



59^- 





200 10 





83 2 



56 6 





4. 



Rostock, 



60 





248 8 





27 



64 12 



2 6 



5. 



White Whittington, 



60 



217 2 



48 2 



13 2 





59 2 



4 12 



6. 



Essex, 





250 



13 11 



21 1 



2 2 



58 1 



7 5 



7. 



Essex and Suffolk, mixed, 







272 10 





20 



59 10 



Inclu'd. 



8. 



Petersburgh, hard, 



62i 





225 10 





85 10 



47 2 



ditto. 



9. 



Ditto. soft, 



63 





247 2 





64 4 



47 2 



ditto. 



10. 



Talavera, fine, 



63 



233 5 



•39 7 



15 10 





69 3 



2 2 



11. 



White Norfolk, 



63 



265 



15 4 



10 10 





63 



6 



12. 



Spalden's ditto. 



64i 





243 



53 2 





64 8 



7 12 



13. 



Spanish hard, 



64| 

 65J 





115 2 





229 10 



24 8 



8 



14. 



Old Red Norfolk, 





280 



11 11 



20 7 



59 1 



3 



15. 



Cape of Good Hope, white, 



66 



277 2 



35 10 





10 



51 6 



2 12 



I shall now proceed to make a few obser- 

 vations upon these specimens, taking them 

 seriaiim as they stand in the schedule, ac- 

 cording to their weight per bushel. 



No. 1. I have introduced this sample in- 

 to the table in order to illustrate the differ- 

 ence in produce between a wet and dry 

 harvest. It was grown in the memorable 

 year 1800, when there was not a sound 

 sample of wheat harvested in the whole of 

 Great Britain. It was of the same species 

 as No. 14, with a difference of 13 lbs. per 

 bushel in weight — the consequence of being 

 sprouted. This, however, does not repre- 

 sent, by far, the difference in product of 

 flour, as the following statement will 

 show : — 



No. 1. No. 14. 



St. lbs. St. lbs. 

 Flour, per quarter, . . 14 10 29 3 

 Middling, do. ..7 2 1 



Offal, do. ..6 2 6 



Thus the sound dry wheat produced just 

 double the quantity of flour of the sprouted, 

 the middlings from the latter being so infe- 

 rior as not to be worth grinding into se- 

 conds ; whilst those from the former pro- 

 duced good seconds, and residue were still 

 available for coarse biscuit. Thus a wet 

 harvest not only produces a damaged and 

 inferior quantity of wheat, but lessens al- 

 most incalculably the quantity of produce 



by exhausting the substance of the grain 

 To such an extent w^as this the case in 

 1800, (as the above specimen will prove) 

 that the people were driven to the necessi- 

 ty of substituting barley, oats, peas, &c., in 

 the making of bread ; and all the quality of 

 the bread thus made was so loose in tex- 

 ture as to be eaten with a spoon instead of 

 being cut in slices with a knife. 



No. 2. The weight of this fine Dantzic is 

 only 57 lbs. per bushel, and the produce 

 about 25^ stones per qr. ; whilst the offal is 

 nearly equal to that of No. 14, being 5 st. 

 12 lbs. per quarter. It is evident that this 

 wheat, which always bears a high price, is 

 not a profitable article to grind alone ; but 

 it is exceedingly useful for mixing with 

 other wheats in small proportion, imparting 

 both strength and color to the flour. This 

 wheat is chiefly brought down the Vistula 

 from Prussian Poland. 



No. 3. This coarse wheat is chiefly used 

 in the making of flour for the London mar- 

 ket, where the bakers use it in dusting 

 their kneading-boards. For breadstuff is 

 seldom purchased, except in very dear 

 seasons, when the working classes want a 

 cheaper article of flour. The millers, how- 

 ever, do not scruple to mix a small propor- 

 tion of it in their households. 



No. 4. Rostock, like the Dantzic wheat, 

 chiefly used for mixing; but the quality is 



