Richmond palladium. [volume] (Richmond, IA [i.e. Ind.]) 1839-1854, 1845-10-01
nd is content with annual )

OF wheat Suppose expense OF many dollars 10 nave
been incurred procuring kind, if it yield only
tUo bushels more the than old SORT il viii more
than paw for itself the harvest field. Ii should be OBJ
that different soils require different varieties and
every should select, after trial the kind which
Crees best with his land
standard wheat should be hariy strong in the straw
not easy shell and waste, prolific thin in the bran
white flour, and the flower rich in starch and gluten
laeness of variety affects its liability
10 disease.
Much may be done by every farmer to varie-
ty suited to his soil from his fields. Let watchful
observe every remarkable head Of wheata very carly
very long head any which have an unusual sized
grain, distinguished for any excellent property BY
gathering planting separately, and then culling again
each farmer may improve his own wheat ten-fold In
deed has been that several improved varieties
have been procured.
OF spring wheat the most valuable kinds are Hal'an
Spring Wheat bearded red berry, white cha, head long
bran thcA flour of fair quality Tea Sibernian Baid
bright straw not longs berry white, bald; flour good
extensively cultivated in New England and northern part
of New York. Valuable variety
4 BLack Sea Wheaf.-Wnite chaff bearded, berry red
long and heavy bran thick flour Inferior RiPens very
early and seldom russ mildews-
The following also spring varieties: Egyptian
Wild Goose Catifornia;-Large and branching head
bearded berry small bran thick -four coarse and yellow
rpens late and subject to rust. Although branching II
productive. There winter variety also i'och
,ehea from Spain. Chaf white bearded, berry red ana
long, thick, -four of fair quality hardy, shows small
well adapted for lands and late sowing Baei
Bearded-Iong cultivated IN New York-stem large
heavy head, berry large and red beard very long ane
stiff produces flour we'll Red Bcarded, Engiish-Chaf
red, bearded, boards standing out berry white. weigh
from 60 TO 81 pounds. Scotch Whcat.-A large whit,
wheat, berry and straw large
Spring wheat does well on soils which heave and throw
out winter wheat 1t is deemed good policy To some
spring wheat every year. that the winter wheat falls
crop may still be on hand
An account of the best varieties of winter wheat W.
extract from the Western Farmer and Gardener:
White Flni.-A winter WHIT, very white chafF, with
stood the Hessian y well has yielded fifty -four bushel
to the acre weighing from sixty three to si,y-seve
pounds per bushel Improrcd White THnf.-Ihis from
early selection the first. Whue Prorence. from
and large. kentucky BenrdedW hi.c wheat some time
called Canadian rln-early good for clay Ind
ana Wheat-Whe wheat-berry white and large, ripe II
early, fnty the v hte Flint good flour valua
bic for cayey soils Vetre Beord, or Crnte Wheat
White wheat--Eng-h variety chatf redish berry arg
red straw large and long, heads long and we'll fiee
beard very stiff, flour yellowi-h Souls What
Bearer Da,n-Old variety berry red, flour ycllowi.f
l rpens late. Ec'pse.-English, not hardy Virgin
White May. from Nirgnia.-winter GOOD -four cha
white. Hheahand '.heat, from Vircnia-ohatf rec
heads well filled berry rcd, harly. Tuscan Batd fror
r r,nY IN Tuscan hsaraediicsd large sIl less hard
Yorkshire, from England ten years ago-Nxed varet
white and red chaff, bald berry White, good Hour la
bic TO injury from insects subject to ergot BtIdre'
Tallarera.-White variety from England, head large
ticrs we'll hardy insects like it much Ieggtesha"
t Engsh-head large berry white and medium I'm SIZE.
York State.) Golden DROP, Engli~h--B.rry red hou
berry red chaf white, hardy yield good, sixty fou
pounds to the bushel Medi'erronena-o han light re
HINES White Wheat from erossea.--A beautiful whit
wheat berry large. bran thin hardy and valuable ';
riety. Blue Nem.-Cultivated for thir'y-three year
tho htlSb IN
rior. thin. and very productive attafatso "ht"
from South Amcrica,--Chatf white, bald berry whit
e bran thin. good variety.
n 5 P,epa,ing seed to, so,rnr. Seed wheat should
: subjected to process which shall separate all ches
cookie &c from it, together with the shTunken kerne
the wheat itself This may be, in part done by seree
ing but the light grain will float and may thus be dete
ted in the process of brinng Two tubs, or half barre
may be conveniently used strong brine of salt al
If water preferred and the wheat in convenient parcel
u is poured in the light wheat skinned from the top Il
brine poured off the second tub and the heavy whe
AT the bottom put into suitable receptacle to dra
for an When in successive parcels the whole qua
tty to be used ha. been brined let it be emPed upon
= smooth floor, and lined at the rate of about busiei
lime of wheat. By this process the chaffy gram
rejected the smut, TO which wheat is so liable, is entire
prevented and grain caused to germnate rapi
> " and strongly The lime should be what is term
quick lime that just Stacked The reason may be
of paiucd No terminate until it has rid itself
LARGE part of that carbon which, being essential to
preservation, be withdrawn in order that nj
i grow The addition of oxygen from air and water co
g yers the carbon carbonic acid which is emitted frc
u the pores and escapes Newly Stacked lime has po
{, erfu affinity for carbonc acid and by withdrawing
- from the seed puts il in condition favorable TO lmme
c. ate termination. Lime that has been air-slacked
IT. lain exposed the air after being Stacked by wal
n combines with the carbonc acid in the atmosphere. a
f. when applied wheat being already carbonate, it dc
lg NOT berate the carbonc contained in the seed.
n n A patent has been secured for sailing meat
:. a few minutes. The moat is placed IN an lr
1T vessel by an air pump, and the brine let IN ire
al another vessel. This again is drawn OIL by
,o,, h-;Da i,ip ed by forc
= nnmn so that the meat is cured fifteen minute