THE SOUTHERN PLANTER. 



319 



when grown upon a fein ile soil, is said to 

 be too weak to support the head. JVJr. R. 

 L. Wright, in the American Agriculturist 

 of 1843, and others, state that it improves 

 by cultivation. As it becomes fully ac- 

 climated, it will, we doubt not, lose its 

 most objectionable traits; but will it not 

 with them also lose its fly proof and other 

 qualities, which are its main recommen- 

 dations at present ? On the whole, this 

 variety is so very prolific, and so exempt 

 from all' diseases, that we are BOt sur* 

 prised at the marked favor it has received. 

 It is admirably adapted for securing a 

 premium in our agricultural societies, 

 where "the largest crop, raised at the 

 least expense, 1 ' receives the prize; but its 

 grower will be reluctant to inform his 

 neighbors > that he sells it in market at 

 six cents per bushel under the current 

 price. In fine, we think this noted va- 

 riety can, never come into general favor 

 in those districts where choicer kinds can 

 be- successfully cultivated. The Eirurian 

 wheat, brought home by Com. Stewart, 

 so far as yet appeals, possesses all the 

 most valuable qualities, and none of the 

 defects of the Mediterranean. This is a 

 bald" variety, having a strong and vigo- 

 rous stalk, a beautiful long smooth head, 

 yielding a round, plump, white kernel, 

 with a remarkably thiu. bran. It is very 

 prolific, and quite as early as the Mediier 

 ranean, (Rev, D. Z,ollickofTer and others 

 in the American Farmer,) and has thus 

 far resisted the attack of the fly. We 

 are gravely told bj' an anonymous writer, 

 that "this wheat was not, as its name 

 would indicate, brought from the little 

 inland of Etruria." In what creek this 

 " little island" is situated, we have been 

 unable to< discover, but with such a de- 

 ckled negation, we are driven to the infe- 

 rence that the grain, in question was de- 

 rived from a territory which we moderns 

 call Tuscany. The- White Flint wheat, 

 one of the choicest varieties of Western 

 New York, withstands the attack of the 

 fly better than an}' of the other kinds 

 there in use. For a full account of it, 

 see Gen. Harmon's paper in the Transac- 

 tions of the New York State Agricultural 

 Society, 1843, p. 217. In conclusion of 



this branch of our subject, we would ob- 

 serve, that we should by no means be so- 

 licitous of procuring any variety of wheat, 

 merely because of its fly proof qualities, 

 believing as we do, that in all ordinary 

 visitations of the fly, other measures are 

 a sufficient safeguard. If vigor of root, 

 firmness of stalk, and rapidity of growth, 

 are, as would appear, the points which 

 render these varieties fly proof, a fertile 

 soil will certainly go far towards impart- 

 ing to most other varieties the same 

 quality. 



THE SOUTHERN PLANTER. 



Mr. Josiah W. Ware writes us as follows; 

 "Enclosed you will find one dollar which I 

 understand is the subscription to your paper, 

 so valuable to the farmer's- interests. The 

 Planter is so cheap, and of such vast value 

 to the farmer's interest, that every farmer who 

 cultivates even a garden ought to sastain it. 

 It is, I believe, the only farming journal in 

 this region of country; and surely the South 

 ought to sustain an Editor who will with- in- 

 dustry and energy collect all that is new and 

 valuable from other agricultural journals, and 

 who devotes himself to gathering and placing 

 in a tangible readable form, the experience of 

 the best farmers, so that they may be used by 

 their own generation and then bound up and 

 transmitted to posterity. For certainly this 

 must be of more value to. the planters of the 

 South than all the political and partizan pa- 

 pers put together." At the risk of being 

 charged with recommending ourselves, we 

 have transcribed this passage from our friend's 

 letter, because we believe v;hat he says is true. 



POTATO YEAST. 



To two middling sized boiled potatoes, 

 add a pint of boiling water, and two table- 

 spoonfuls of brown sugar. One pint of 

 hot water should be applied to every half 

 pint/of the compound. Hot water is bet- 

 ter in warm weather. This yeast being 

 made without flour will keep longer, and 

 is said to be much better than any pre- 

 viously in use. 



