202 
prodigiously, ripens early, and thus far has been proof against diseases 
and insects. 
Tuscan Bald Wheat. —This wheat was introduced from Tuscany in 1837. 
The flour is white and fine, and the head fills well. The straw is soft and 
< ’ ip 
spongy, rendering it very liable to rust. 
There are other varieties, among which may be named Soule’s Wheat. 
Skinner’s Wheat, Virginia White May, Aguira, Verplanck, &c. They 
have not, however, an extensive celebrity as superior grains to those 
which have attained a prescriptive respectability from the successful cul¬ 
tivation of years. 
•The following are the leading varieties of spring wheat: 
Siberian Wheat. —This is also known by the name of Tea Wheat. It is 
a good variety, giving a fine berry, and fine white flour. 
Black Sea Wheat. —This is an import from Eastern Europe, but is not 
a valuable variety. It ripens early, and escapes many of the casualties 
of later grains. It yields a dark heavy flour, and a coarse thick bran. 
It is sown in the New England States as a surer crop than finer 
grains. 
Bock Wheat. —This is of Spanish origin. It has been cultivated in this 
country about forty years. It is not a fine, but is a successful, variety. 
Egyptian Wheat. —This kind has been cultivated more as an agricul¬ 
tural curiosity than for an good quality it possesses over others—in fact 
it is unequal to many of the common varieties. It has a head, con¬ 
sisting of from three to six or seven branches. It is bearded with a small 
berry and thick bran. The flour has a yellowish color, resembling that 
of barley, and has a coarse, harsh feel. This variety is principally no¬ 
table from the fact, or fable, that it has been produced from seeds that 
were infolded in the cloths in which mummies had been enwrapped and 
where they must have lain, and preserved the principle of germination 
for thousand of years.. 
Bed Bearded Wheat. —This succeeds best on stiff clayey soils. The 
beard stands out flom the head—reddish chaff—white berry and yield¬ 
ing good flour. 
