365 
No. 150.] 
other varieties. Mr. Garnett, in his Fredericksburg address, consi¬ 
ders its only title to be designated as fly proof, is, that it recovers 
better than other wheats from the depredations of this insect. In 
the South. Planter , (vol. ii. p. 243,) it is said to be a coarse, dark 
grain, much like rye, and yielding such indifferent flour, that some 
of the merchants had announced they would buy no more of it. Its 
straw too, when grown upon a fertile soil is said to be too weak 
to support the head. Mr. It. L. Wright, in .the American Ag¬ 
riculturist of 1843, [and others, state that it improves by culti¬ 
vation. As it becomes fully acclimated, 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 recommendations at 
present ? On the whole, this variety is so very prolific, and so ex¬ 
empt from all diseases, that we are not surprised 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 ” 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 variety 
can never come into general favor in those districts where choicer 
kinds can be successfully cultivated. The Etrurian wheat, brought 
home by Com. Stewart, so far as yet appears, possesses all the most 
valuable qualities, and none of the defects of the Mediterranean. 
This is a bald variety, having a strong and vigorous stalk, a beauti¬ 
ful long smooth head, yielding a round plump, white kernel, with 
a remarkably thin bran. It is very prolific, and quite as early as 
the Mediterranean, (Rev. D. Zollickoffer and others in the American 
Farmer ,) and has thus far resisted the attack of the fly. We are 
gravely told by an anonymous writer, that “ this wheat was not, as 
its name would indicate, brought from the little Island of Etruria.” 
In what creek this “ little island ” is situated, we have been unable 
to discover, but with such a decided negation, we are driven to the 
inference that the grain in question was derived 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 any of the other kinds there in use. For a full 
account of it, see Gen. Harmon’s paper in the Trans. N. Y. State 
Agric. Soc., 1843, p. 217. In conclusion of this branch of our 
