248 Varieties of Wheat and Methods of Improving them. 
The straw varies in length from about 4 feet 3 inches to about 
5 feet, according to the quality and condition of the land. Stand- 
ing well, it retains its brightness and quality, and can be con- 
veniently reaped by the self-binding harvesters. The Square Head 
has the merit of being approved by millers for the superior 
quality of the flour, and of ripening early. It should be cut 
when the straw is rather gi'een. It may be safely cut when the 
ear and about two feet of the upper part of the stem have assumed 
a golden hue. 
Improved Square Head Wheat will be found in all parts of 
the country where red wheat is grown. It has been mentioned 
to me as a leading sort by correspondents in many different 
counties, from the wheat-growing districts of Scotland to the 
south coast. 
Burwell lied^ which had its origin in a village in Cambridge- 
shire, is similar to lied Lammas, Clover Red, and Old Kent Red, 
and deserves to be ranked as a first-class variety. It is particu- 
larly in favour on some of the chalk and oolite hills, where it 
enjoys the reputation of being hardy and prolific, and of producing 
an abundant crop of long straw and a superior sample. An in- 
formant states that at Burwell, in thrashing the grain with the 
flail, it was a general practice to open the sheaves and search for 
the best ears for the purpose of obtaining stock seed. 
Among many other well-known sorts. Nursery ranks as the 
best of the red wheats for the superior quality and weight of the 
grain. No English wheat stands higher with millers. It is 
esteemed as the best variety for sowing after a root crop, and for 
sowing in the later months of winter, in January and February, 
in those districts where such late sowing is resorted to. 
There are numerous wheats bearing different names which 
are merely synonyms ; and many other kinds which have been 
distinguished by separate names exhibit a very close family 
resemblance. Vilmorin's Catalor/iie jSynonymiqne des Bles will 
contain, when issued, a very complete list of these synonyms 
and close resemblances ; and les Mcillcurs Bias has also much 
information on the same subject. An extended list of synonyms 
would fill many pages, and would only be suitable in an elaboratf 
memoir on wheat. I am, however, enabled by the kindness of 
M. H. L. de A'ilmorin to introduce here a few characteristic 
examples, which will perhaps suffice. 
Taunton Bean is an old and noted wheat, and the best of 
several varieties which closely resemble a popular wheat of 
France and Flanders, described in Les MeiUeurs Bles as Ble 
Blanc de Ylandre. It has white straw, straight, strong, and 
sufiiciently tall, an ear almost square — that is, of equal breadth 
