670 
troduced from England to the north of France, 
and has been cultivated there with considerable 
success; yet, in consequence probably of the 
winter being generally colder there than in the 
south of England, it is found less resistive of the 
frosts in the neighbourhood of Paris than the 
common red wheat. The French consider it as 
yielding a finer sample than any other of the 
red wheats. It is liable to be shaken when fully 
ripe, and should, therefore, be cut a day or two 
before arriving at full maturity. Its ears are 
more waved than those of the red Kent wheat, 
thinner, and not so much reclined to the side; 
and its spikelets have a bright red colour toward 
the extremity, but are lighter and more copper- 
ish toward their base. 
The red golden-drop wheat is similar to the 
blood-red wheat, in at once general character, 
agricultural adaptation, and economical value. 
| Its straw is shorter; its ear is similar; and its 
grain is about the same size, lighter and more 
uniform in colour, and more elongated and 
rounded on the edges. It also requires a few 
days longer to arrive at maturity. 
The purple-stalked golden-drop wheat was pick- 
| ed up ina field of common wheat, in 1834, by Mr. 
Gorrie of Annat Garden. It resembles the red 
golden-drop wheat ; but its ear is darker-coloured 
and more compact, its grain is rather brighter 
in colour, and its straw, especially a few days 
before ripening, has a dark purple tint. It is 
a good variety. 
The white-stalked mouse-tail red wheat, and 
the red-stalked mouse-tail red wheat, were also 
picked up in a field of common wheat by Mr. 
Gorrie of Annat Garden; but they are compara- 
tively unprolific or of inferior quality. The ear 
of the former is long, thin, tapering, and pointed; 
and the grain is elongated, and of a brownish- 
yellow colour, irregularly interspersed with dark 
semi-transparent spots or blotches. The ears and 
the grain of the red-stalked are darker-coloured 
than those of the white-stalked; and the straw 
has a purple colour. 3 
The sulphur-coloured wheat is rather a goo 
variety. Its ear is somewhat more compact than 
that of the two mouse-tail kinds, and its grain 
is shorter, plumper, and of a yellow sulphury 
colour. 
The beardless red Caucasian wheat is one of 
the earliest red winter wheats, and is sometimes 
sown in I’rance as a spring wheat; but it is of 
poor quality, and not much deserving the British 
farmer’s attention. Its ear is long, upright, and 
of a dull-red colour; its spikelets are remote, 
large, and spreading; its chaff is thick and hard; 
and its grain is elongated, semi-transparent, 
rather above the medium size, hard and flinty. 
The red velvet-eared or red woolly-eared beard- 
less wheat is of medium productiveness; but, 
like the white velvet-eared wheat, it is little es- 
teemed in consequence of its woolly ears being 
apt to retain moisture in damp weather, and to 
WHEAT. 
become discoloured and liable to sprout. Its ear 
is short and compact; and its grain is slightly 
elongated, of a dark red colour, and flinty. 
The red velvet-eared or red woolly-eared wheat 
of Crete is of a somewhat superior quality. Its 
ear is compact, downy, and of a deep red colour; 
its spikelets are large and spreading, and contain 
each four and often five grains; and its grains 
are short, slightly angular, and of a reddish 
opaque yellow colour. 
Hickling’s red wheat, or Hickling’s prolific 
red, is a productive but rather coarse variety. 
Its straw is long, stout at the base, and tapering 
at the top; its ear is short, thick, close, and 
heavy; its chaff is white; and its grains occur 
four in the row across the ear, and have a dark 
orange-red colour, and are short, plump, and 
thin-skinned. 
Smoothey’s or Boishall red wheat was discov- | 
ered by Mr. Thomas Smoothey, Boishall, near 
Halsted, Essex. The straw is fine; the ears are 
short, thick, and closely set; and the produce 
of the grain has been rated as high as seven 
quarters per bushel. 
The Waterloo red wheat was first raised at 
Midham, in Suffolk. The straw is long, strong, 
and stiff; the ears also are long, strong, and 
stiff; and the grains are longish, round, thin- 
skinned, and of a light orange-red colour. 
Other varieties of beardless red or brown 
wheat, which have more or less commanded the 
attention of British agriculturists,—some pos- 
sessing a high degree of reputation, most of quite 
or comparatively recent origin, and nearly all of 
the class of winter wheats,—are the marigold or 
Rattling Jack red, the thickset Suffolk, Hobbs’s 
brown or Essex brown, the Burwell brown, the 
Britannia red, the red Champion, Hobbs’s red 
marigold, Spalding’s red or Spalding’s prolific 
red, the Colne white chaff, the Bristol, Sharp’s 
or Goody’s or Crabb’s, Seyer’s, Sewell’s, Piper’s 
thickset, the branching red, the Cambridge 
brown, the Cape early red, Clover’s red, the 
creeping red, the Dantzic common red, the | 
Flanders long-eared red, the La Manche red, the 
Marianopoli red, the Touzelle red, and the Wa- 
terloo red. 
The Leghorn or Tuscany wheat is cultivated 
in the south of Europe for the purpose of mak- 
ing straw-plait for bonnets; and was introduced | 
to Britain with the view of being used here in 
the same way, but has been entirely superseded | 
by the common rye. “The name of Leghorn or 
Tuscany wheat, however,’ says Mr. Lawson, 
“appears not to apply to any one particular va- 
riety, but rather to a mixture of white, red, 
bearded, and beardless sorts. The white beard- 
less varieties seem, however, to be the most nu- 
merous. The whole seem to belong to the early 
or spring sorts, which is no doubt caused by their 
being sown in their native country always in 
March, on light sharp sandy soils on the banks of 
the Arno. When intended for plait, the seed is 
