172 QUEENSLAND AGRICULTURAL JOURNAL. [1 Mar., 1899. 
To revert to the matter of wheat-growing: Since the rain the farmers have 
been generally busily ploughing and getting their land into proper order with 
a view to early wheat-sowing. This early sowing we look upon as the greatest 
safeguard to successful wheat-growing. 
The best varieties of hard wheats for April sowing are Defiance, Talavera, 
Purple Straw, Belatourka, &c., whilst for late sowing the Spring wheats may 
be sown during May and June, should the rainfall be sufficient, and in such case 
even as late as July. Varmers who sow hard wheats earlier than June are only 
courting disaster. 
SEED WHEAT. 
SEED wheat obtained from a cold climate will, if taken to a warmer locality, 
and sown under conditions required for it to hold its own, develop and mature 
a crop much quicker the first year than seed saved where the growing season is 
twice as long. This is the experience of Mr. k. W. Dunham, communicated to 
the Agricultural Gazette (London). Professor Petermann made a series of 
trials in Belgium in this direction, and found that seeds gathered between 55 
degrees and 60 degrees north latitude are distinguished from seeds of the same 
species grown in more southern latitudes by their superior germinating power, 
their vigour, and their superior weight. 
The advantage, therefore, to be derived from a change of seed arises 
mainly from the fact that in certain localities the climatic requirements, the 
nature of the soil, and the uutriment in the atmosphere are not correctly 
valued for the full development of some seeds, so that, in order to obtain a crop, 
preference has to be given to varieties which come from a better soil and 
climate. 
A case showing rapid change is then mentioned. Some remarkably fine 
samples of white wheat, weighing 664, 67, and in one case 68 lb. per standard 
bushel, procured from Australia, were sown in England in an unfavourable 
district for that class of wheat, and the result was that so rapidly did the wheat 
deteriorate that after three years of cultivation the produce was little better 
than ‘chicken food.” 
Again, in the selection of pedigree or cross-bred wheats for seeds, the 
attention of the cultivator should be confined to such descriptions or varieties 
with good gluten as will, with proper care, reach the highest limit of quality in 
the locality where they are to grow. To adopt any wheat on outward appearance 
is very ill-advised, unless the precaution has first been taken of ascertaining 
whether that kind of wheat is hardy, and whether the straw is strong enough to 
carry the ear without bending, and, besides this, the class of soil and climate it 
has been used to. The virtue of cross-bred or pedigree wheat resides in the 
almost invisible germ, and is an impress from consecutive generations. It may 
exist in a thin kernel equally with a plump one; but the farmer has another 
matter to consider which we have repeatedly drawn attention to in the course 
of these articles—namely, that of the necessary nourishment for the young 
plant. It is strange, but the miller requires the exact composition of the grain 
that the wheat plant requires for its proper food. And it should be borne in 
mind that these special wheats make a rapid reversion, and will, after careless 
growing for two or three years, become as thin and wretched as any other 
variety. We have seen fields of pedigree wheat germinate very weakly, the 
plant remaining weak throughout its growth, yielding a poor yield at harvest, 
and not the miller’s good sample either for quantity or quality of flour. 
