203 
Italian Spring Wheat. —This was much prized when first introduced, 
some twelve or fourteen years ago, but it has rapidly run out, and is now 
much neglected. 
Talavercc Wheat. —Without beard—chaff, white—long, stiff* straw— 
head large and plump. This kind is subject to the attack of the fly, and 
is not sufficiently hardy to stand severe winters. 
Hedgerow. —This variety has been greatly cultivated in Wisconsin. Of 
its origin, or whether it is elsewhere known by other names I am not in¬ 
formed. Of late years its cultivation has been entirely neglected in the 
Eastern and Southern portions of the State, in consequence of its liability 
to rot. In the West it has not suffered to so great an extent. It is dis¬ 
tinguished by its short heads, which are filled out in such a manner as 
to give them a rectangular form. It is bearded—white chaff—bright, 
strong straw—round plump berry. 
Canada Club Wheat. —‘This variety has been cultivated in the Eastern 
part of this State about five years, in the West about three years. It is 
at present a great favorite with our farmers. It is beardless, white chaff,, 
beautiful white berry, which, if cultivated on the prairie, has a small 
black speck on the teat , or germ—a mark which it is totally without 
when cultivated on woodland. The straw is stiff, hard and wiry, more 
so than any other wheat known in this State, and is a principal feature 
of this grain. 
These are the principal varieties under cultivation. There are others,, 
but the limited extent to which they are produced would render a descrip¬ 
tion of them rather interesting as an account of a rarity, than of practical 
use or benefit. 
The disasters to which the wheat crop is liable are not numerous, but, 
some are extremely injurious—others are fatal.’ A brief notice of some' 
of them in this connection may be of more than passing account. 
Wheat brand, or Smut is a disease that affects no grain but wheat—ta 
that it is fatal and peculiar. The appearance of smut in the field is easily- 
detected. The straw is large, coarse and dark—the leaves wide and 
rough. The head is short and imperfectly filled—the chaff brown—the 
seed is rounder and shorter and when crushed shows a fine-grained, greasy 
substance, with a foul ammoniacal smell, and which when dried falls to a. 
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