140 
WHEAT. 
straw is strong; and hence, on rich loamy lands, it will succeed better than those with a 
weaker straw. The straw too having more substance, the grain matures or fills out after 
it has been cut. 
6. Indiana Wheat (PI. XXVIII, fig. 12). It was introduced from Indiana. It is avvnless, 
with a large white kernel; cuticle thin; weight per bushel, 64 pounds. It ripens a few 
days earlier than the White Flint, but it shells out easily when ripe. It has yielded 33 
bushels to the acre, and is adapted to strong soils. Specific gravity, 1‘334. 
7. Velvet-heard or Crate Wheat (PI. XXVII, fig. 12). It has been cultivated about 
twenty years in Western New-York. It lias long awns, a red chaff’ and kernel. It re¬ 
quires a strong soil ; weighs from 60 to 64 lbs. to the bushel; flour yellowish. It is said 
to be inferior to many of the varieties now cultivated in New-York. 
8. Soule’s Wheat (PI. XXVIII, fig. 9). Mr. Harmon regards this variety as one made 
of the Old Red-chaff and White-chaff, bald. It is spoken of as an excellent kind ; and in 
some parts of Western New-York, it is the kind most esteemed. Its kernels are large and 
white, and yield a superior white flour. Specific gravity, 1'333. 
9. Virginia White May Wheat (PI. XXVII, fig. 2). It resembles the White Flint. It 
appears to have deteriorated by culture in New-York. It ripens six or eight days earlier 
than the White Flint, and has not been injured by rust. 
10. Wheatland Red Wheat (PI. XXVIII, fig. 3). This is another variety which has been 
brought out by the skill of Mr. Harmon, from the preceding kind. Its chaff is red ; head 
bald, and of a medium length. It is said to weigh 66 lbs. to the bushel. Its specific 
gravity is 1 • 321. The objection to this kind is its red berry : its recommendation is that 
it does not rust. 
11. Tuscan Bald Wheat. This kind, which was introduced from Tuscany in 1837, has 
been laid aside in consequence of its liability to be injured or destroyed by frost. Its 
flour is fine and white, and its heads well filled. 
12. Mediterranean Wheat. The recommendations which this kind bears, are, that it is 
early, heavy, and escapes all disasters, the fly not excepted. It is objectionable from its 
dark color and inferior flour. It is heavy, having a specific gravity of 1’360. It is 
bearded ; shells very easily, if it is suffered to stand until it is ripe. It is not cultivated in 
Western New-York, where the better kinds succeed well. 
13. Valparaiso Wheat (PI. XXVIII, fig. 4). Introduced from Valparaiso. Without 
awns; seed white, cuticle thin, and resembles the White Flint. 
14. Skinner Wheat. With awns; chaff white; straw short and stiff; weight 64 lbs. to 
the bushel. It is not in so much esteem as to displace other kinds. 
15. Golden-drop Wheat. Awnless, with a red chaff and rather thick cuticle. It is in¬ 
ferior to other well known kinds in Western New-York. 
16. White Blue-straw Wheat. This kind has been received from Maryland, at the So¬ 
ciety’s room. It is a beautiful kind, and yields a white and fine flour. Specific gravity, 
1’344; with the cuticle removed, 1 ’379. It is worthy of observation that the specific 
gravity is increased by the removal of the cuticle. 
