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WHEAT. 
The history of the wheat, then, is in part the history of the progress of nations in 
civilization. It has kept pace with this progress, and has had its influence in promoting it. 
The wheat culture of New-York has always held a high place in its husbandry. It is 
eclipsed, perhaps, by that of many of the western States in their early settlement; but 
for real adaptation, both in soil and climate, a large portion of New-York is not excelled. 
It is not to be concealed, however, that the means of communication over wide areas have 
been so far increased in the last twenty years, that the profits of the crop in this State have 
apparently diminished. This fact has undoubtedly had its influence upon the extent of its 
cultivation; still it is among the first in the amount of its productions, and undoubtedly it 
ever will continue a leading and prominent grain in its husbandry. 
Wheat seems to be easily influenced by soil and climate. To this cause, we are indebted 
for many varieties which possess peculiar characters, or in which there is an excess of 
one of the proximate elements over the others. Gluten, the pasty part of the grain, is 
largely developed in some, and starch in other varieties. Some are protected by a thick 
cuticle, which forms the bran ; in others, it is thin and delicate. The former are dark 
colored usually; the latter, white. Some again are armed with stiff and rigid awns; 
others are awnless. Silex is more abundant in some than in others. Those in which this 
element is in full proportion, stand erect, and never lodge. Even in the course of a few 
years’ culture, changes occur in the constitution of wheat, which are easily observed. 
Thus the Mediterranean wheat, which has the property of hardiness to recommend it, and 
which has a thick skin and dark color, becomes assimilated in a few r years to the more 
delicate and whiter varieties. This is especially the case in Central New-York ; and from 
this fact, alone, we might draw the inference that Central New-York is the true land for 
the cultivation of the finest varieties of this grain. 
I have supposed that farmers will be interested in making a thorough acquaintance with 
the varieties of wheat which have been in culture in this State. I have therefore prepared 
drawings of several of the most important kinds, whether they have succeeded or failed, 
whether they were worthy or unworthy of cultivation. The facts upon this branch of the 
subject I have derived from farmers of experience, and particularly from Rawson Harmon, 
esquire, of Monroe county. 
A. WINTER WHEAT. 
1. White Flint. In this State it is an esteemed variety, and is supposed to be of Spanish 
origin. It has been cultivated here about thirty years. Its color is white, and the awns 
of the chaff are soft, and confined to the upper part of the head. The straw is of a me¬ 
dium length, and is quite solid and wiry at the root, and hence is not liable to lodge. 
The heads are only of a medium length, but they are well filled out with white thin- 
skinned kernels, which strongly adhere to the spike. The straw too is white and clean, 
with only a few leaves. This quality, the adherence of the kernel, which was once an 
