T R I 
T R I 
{'specially when it is to be purchased, which most of the 
skilful farmers do, at least every other year, by way of 
change; for they find that the seeds continued long upon 
the same land will not succeed so well as when they procure 
a change of seeds from a distant country. 
Preparation .—The old preparation for wheat is a naked 
summer fallow. In some counties the fallows are ploughed just 
before harvest on to two bout ridges, ready to plough and 
sow under furrow in the spraining method, a seedsman to 
every plough, which reverses the ridges. In others they lay 
their lands into ten or twelve furrow stitches or lands, and 
sow some under furrow, some under the harrow. Ridges 
vary exceedingly, according to their wetness; and in Kent, by 
means of the turn-wrest plough, they have no ridges, but the 
whole field an even surface. 
Other preparations for wheat are beans, clover, peas, 
potatoes, rape, tares, and turnips. Wheat should never be 
sown after rye, barley or oats. 
Beans, if well cultivated, form the best preparation for 
wheat. Clover forms a very excellent preparation for wheat. 
This may be effected by the following course of crops. 1. 
Turnips. 2. Barley. 3. Clover. 4. Wheat. 
Peas are a good preparation for wheat, on land which is 
too light for beans. Great crops of wheat have been grown 
after potatoes, well manured for, and on a proper soil. A 
good crop of winter tares leaves the ground in such loose, 
friable order, that it is much better husbandry to sow turnips 
or plant cabbages on it, than to leave it to receive tillage 
for wheat. 
Steeping the seed .—It has been a great controversy whe¬ 
ther this operation be beneficial or not; the evidence cer¬ 
tainly goes much in favour of doing it; and there can be no 
objection to it except the expence and trouble; unless the 
seed-wheatbe suffered to lie too long in some mixtures. The 
intention of them is to guard against the smut, and the modes 
of steeping, brining, and liming are innumerable. Arsenic 
has lately had the preference; and Mr. Young informs us, 
that it appears from his experiments that steeping the seed 
from twelve to twenty-four hours in a ley of wood-ashes, in 
lime water, and in a solution of arsenic, gave clean crops from 
extremely smutty seed; but a short time in those mixtures 
had a much less effect. 
Salt water, where the sea is near, and brine, where it is not 
so, are the common steeps for seed wheat in most places. 
After soaking for a few hours, it is taken out, and a sufficient 
quantity of lime, to dry it for sowing, is sifted over it. 
October and November are the months in which wheat is 
commonly sown. It has been lately thought in some places 
that September is a still better time, provided it be wet enough; 
but few farmers are ready so early. 
Harvesting .—It is well known that wheat is for the most 
part cut with the sickle; in some parts, where straw is more 
than ordinarily valuable, it is cut near the ground, but in 
most places at a considerable height. 
In Middlesex, Kent, Surrey, and West Devonshire, reaping 
(provincially near London called bagging.) is mostly done 
with a toothless hook of about twice the weight of a common 
sickle. It is sharpened in the same manner as a scythe; and 
the corn is cut by a succession of blows, made within two 
or three inches of the ground. The reaper collects enough 
for one sheaf at a time, binds and sets it up in tens, called a 
shock. This bagging is, to all intents and purposes, mowing 
with one hand against the standing corn. By this operation 
the straw is cut much closer to the ground than can be done 
by hand-reaping; it is equally expeditious, and secures a 
greater quantity of straw, which near London is a considera¬ 
ble object. Upon the whole, hand-reaping is preferable to 
every other method; an expert reaper will cut, bind, and 
shock from half to three quarters of an acre per day. The 
writer of this article has known one man in Surrey reap, 
bind, and set up an acre in one day, in a crop that cut 
forty shocks to the acre. 
In bagging, the corn is struck at horizontally and almost 
close to the ground with one hand; whilst the other hand 
and arm strike it at the same instant about the middle of the 
straw ; thus driving it upright against the standing corn, the 
workman taking a sweep round as much as will form a sheaf, 
and collecting the whole together in the centre, into a sort of 
leaning cone; finally striking the hook under its base, to dis¬ 
engage it entirely from the soil; but still supporting it with 
the left arm and the leg, until the hook be put beneath if, to 
lift it horizontally to the band. If a crop of wheat be free 
from weeds, and stand well, this method of cutting is expe¬ 
ditious and eligible enough ; but if it be lodged, or ravelled, 
or foul at bottom, it is improper: at best it requires expert, 
workmen to make good work. A scythe in good hands will 
do as well or better, and is still more expeditious. 
TRITLINGTON, a hamlet of England, in Northumber¬ 
land ; 4| miles north of Morpeth. 
TRITOMA, a genus of the Coleoptera order of insects; 
the characters of which are, that the antennae are clavated or 
club-shaped, the club being perfoliate, and the anterior palpi 
or feelers hatchet-formed. It has seven species, as follow. 
1. Tritoma bipustulatum, — Black, with wing sheaths 
marked by a scarlet lateral spot.—Found in England. 
2. Tritoma glabrum.— Smooth, black, with pitchy an- 
tennce and feet.—Found in Sweden. 
3. Tritoma dubium.—Black, with wing-sheaths and feet 
testaceous. 
4. Tritoma vittatum.— Red, with black wing-sheaths; 
fillet red.—Found in India. 
5. Tritoma morio.—Black, silky, with antennae and feet 
of the same colour. 
6. Tritoma sericeum.—Blackish, silky, with feet testaceous. 
— Found in Germany. 
7. Tritoma collare.—Black, with the sides of the thorax 
and abdomen red.—Found in New Holland. 
TRITON, in Mythology, a sea demi-god, held by the 
ancients to be an officer, or trumpeter, of Neptune, attending 
on him, and carrying his orders and commands from sea to 
sea. 
The poets and painters represent him as half man, half 
fish, terminating in a dolphin’s tail, and bearing in one hand 
a sea-shell, which served him as a trumpet. 
TRITON, a genus of the mollusca order of worms; the 
characters of which are, that the body is oblong, the tongue 
spiral, the tentacula twelve in number, and bipartite, six on 
each side, and the three hinder ones cheliferous. There is 
one species, viz. Triton httoreus, which is found in the clefts 
of submarine rocks. 
TRFTURABLE, ad). [ triturable , Fr., from triturate.'] 
Possible to be pounded or comminuted.—It is not only tritu¬ 
rable and reducible to powder by contrition, but will not 
subsist in a violent fire. Brown. 
To TRFTURATE, v. a. [trituro, Latin.] To thresh; to 
pound. Not used. Cockeram. 
TRITURA'TION, s. [ trituration , Fr.; trituro, Lat.} 
Reduction of any substances to powder upon a stone with a 
muller, as colours are ground: it is also called levigation.— 
He affirmefb, that a pumice stone powdered is lighter than 
one entire; that abatement can hardly be avoided in tritura¬ 
tion. Brown. 
TRIVADY, or Trividy, a town of the south of India, 
province of the Carnatic, containing a large temple, which 
serves as a citadel. Lat. 11. 42. N. long. 79. 45. E. 
TRIVALENOOR, a town of the south of India, province 
of the Carnatic. Lat. 11. 51. N. long. 79. 39. E. 
TRIVANDAPATAM, a town of the south of India, pro¬ 
vince of Travancore. It is the station of a large portion of 
the Travancore troops, many of whom are disciplined in the 
European manner. Lat. 9. 27. N. long. 76. 55. E. 
TRI'VANT, s. A truant. See Truaxt. —Thou art a tri- 
fler, a trivant, thou art an idle fellow. Burton. 
TRIVELL, a hamlet of England, in Herefordshire; 7 
miles from Ross. 
TRIVENTO, a small town of Italy, in the north of the 
kingdom of Naples. It is the see of a bishop, has 3100 in¬ 
habitants, and stands in a mountainous country, on the right 
bank of the river Trigno ; 10 miles north-by-east of Mohse, 
and 60 north-north-east of Naples. 
TRIVERO, 
