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White Flint. —This grain is of Spanish origin, and is an esteemed 
variety. Its color is white, heads awned, medium length and well filled— 
straw white, clear and strong at the root, by which it is prevented from 
lodging—kernels very adhesive to the stalk. It is cultivated with success 
on loamy soils, and is easily susceptible to injury from frost or insect. The 
kernel is very hard, from its silicious cuticle, in consequence of which it 
is less injured by fall rains, and will stand in the shock along time with¬ 
out sprouting. A variety has been obtained, which is merely, as its 
name indicates, an improvement upon this, and is called the Improved 
Flint. It was procured by a careful selection of the best seeds, and by 
superior care in cultivation. 
Canada Flint. —Whether this is a variety of the preceding, is undeter¬ 
mined. It resembles it to a great extent, except that the bran is thicker 
and it spreads less in growing, which may be reasonably attributed to 
the process of acclimation in a colder latitude. It is also called the 
Hutchinson Wheat. The Kentucky White Bearded is a different variety— 
the beards extend farther down the head, the loaf is wider, and the straw 
is softer. 
White Provence Wheat. —This variety is of French origin. It has been 
oultivated with great success in Hew York. It is of rapid growth, has 
large blades, without beard, and has a beautiful, large, clean, white 
thinly cuticlated berry. Its only defect is the weakness of the straw. A 
large number of straws spring from the same root, and it does not sup¬ 
port itself well. 
Velvet Beard —also called Crate Wheat. This has been cultivated from 
twenty to twenty five years. It requires a strong soil—has long awns— 
red chaff and bran—flour yellowish. It is not highly esteemed. 
Indiana Wheat. —We first hear of this wheat in the State from which 
its name is derived. It is beardless—straw stout—kernel large and white, 
with thin cuticle. It ripens a week or ten days earlier than the flint, and 
is free from rust. It shells easily unless cut when quite green. 
Mediterranean Wheat. —This grain is now in better repute than a few 
year* since, as millers’ succeed in getting better floi^* from it than for¬ 
merly. It is an unobjectionable grain. It is heavy in weight, yields 
