THE SOUTHERN PLANTER. 



331 



very inferior to it, and the price propor- 

 tionate. 



No. 5. The Whittington wheat was for- 

 merly grown extensively in Norfolk and 

 Suffolk England, where it was a great fa- 

 vorite, and deservedly so, with the mill- 

 ers ; but not being a profitable wheat to 

 the farmers, they have discontinued its 

 growth. The quality of this species was 

 very superior, as will be seen by the large 

 proportion of whites and households it 

 produced. Indeed, the quantity of flour 

 it yielded in proportion to its weight was 

 greater than any of the others, except No. 

 15, and the quality appears to have been 

 equal to that. 



No. 6. This is well known as a profita- 

 ble wheat to the miller, and it always com- 

 mands high price, every particle containing 

 flour being available. 



No. 7. This mixed sample is of the 

 same weight as the last, the produce in 

 flour rather greater, which probably arose 

 f from its being converted into households 

 instead of whites. It is a profitable wheat 

 and the quality excellent. 



No. 8. This hard wheat is too steely to 

 be profitable to the miller, unless at a low 

 price, and for a coarse description of flour. 

 The quantity of the middlings proves this: 

 but the strength of the flour makes it use- 

 ' ful for mixing with w^eakei' qualities, and 

 for this purpose it is generally used. 



No. 9. This is a much better description 

 of corn, producing about twenty stones 

 more flour to the ten quarters, and an 

 equal quantity less middlings, the ofFal and 

 waste exactly the same. This wheat is 

 chiefly grown in the Russo-Polish provinces 

 No. 10. The Talavera wheat is now al- 

 most extinct, being quite out of repute and 

 favor with the farmer on account of its li- 

 ability to sprout when ripe in the field. It 

 is also less productive than many other 

 kinds under similar culture, and therefore 

 less profitable. These facts are much to 

 be regretted, for certainly there is no other 

 species of wheat that can compare with it 

 in quality of Hour, or profit to the miller 

 and consumer ; as it will yield a large 

 amount of the finest flour per quarter, and 

 the largest amount of bread per sack of 

 any kind of wheat I know of, with the ex- 

 ception of No. 15, of which but little has 

 ever been imported. 



No. 11. This can scarcely be called 

 Norfolk w^heat, as the constant changing 



of the seed of white wheat by the Norfolk 

 farmers render it difficult to trace the ori- 

 gin of a particular sample. It was, how- 

 ever, grown in that county, and whether of 

 Suffolk or Essex origin was of ex^^ellent 

 quality, yielding a very large proportion of 

 the finest whites, with but a small propor- 

 tion of offal. 



No. 12. This appears to have been a 

 good yielding grain that worked up into 

 flour very closely, the proportion of offal 

 being small. 



No. 13. This hard Spanish wheat does 

 not appear to have met with proper treat- 

 ment from the miller, otherwise the mid- 

 dlings and the flour would have exchanged 

 figures. I have known this description of 

 wheat yield a greater weight of flour than 

 that of the grain before the process, whilst 

 the weight of offal was incredibly small. 

 As it is probable that we may have some 

 quantity of hard Spanish wheat this year, 

 it would be well for the millers to make 

 themselves acquainted with the best modes 

 of manufacturing it, being peculiarly adap- 

 ted to coarse flour. 



No. 14. The old Norfolk red, which may 

 be considered the very original stock in- 

 troduced by Romans at the time of their 

 occupation of Britain, will never be ex- 

 celled for profitableness to the farmer or 

 miller. It is peculiarly adapted to the dry 

 light soils of Norfolk, but does not lose its 

 character when transported to other soils. 

 In the latter case however, it requires to 

 be occasionally renewed, otherwise it is li- 

 able to be inoculated with the fallen from 

 the fields, which would deteriorate its qual- 

 ity, or, at least, change its character. In 

 Norfolk it has maintained that character 

 for ages, and will probably continue to be 

 a favorite with the farmers of that coun- 

 try, on account of its adaptation to the 

 soil. 



No. 15. This is a species of which we 

 obtain but a small quantity. The weight 

 was very great, and the produce of flour 

 in proportion. The enormous quantity of 

 the best whites shows the fine quality of 

 the wheat, whilst the very small propor- 

 tion of offal illustrates the advantage of 

 heavy over light wheat. There is, in fact, 

 no comparison : and w^hilst heavy wheat 

 cannot be purchased (in reason) too high, 

 a light quality almost always fetches more 

 than its worth. 



