The Evansville daily journal. [volume] (Evansville, Ia. [i.e. Ind.]) 1848-1862, 1860-11-09

are of forty degrees in summer 1t is not
grown nearer the equator than within
twenty degrees.
1922, wheat was introduced and sown
on the Elizabeth Island, Massachusetts. In
l6ll, it was sown in Virginia, and in l648
hundreds of acres of it were grown in that
colony, though afterwards tobacco claimed
precedence, and wheat became neglected.
1t was in l7l8 that it was first grown IN
the Mississippi Valley, but it did not sue
coed well, owing to the peculiar character
of the soil, growing too much to straw, and
producing but little grain however in
l746, in consequence Of better culture
perhaps it was exported from the Wabash
Valley to New Orleans.
During the last fifteen years the gain in
the production of this crop in the United
States has been over sixteen million bush
els while at the same time it has decreased
in New England over one million bushels
1t is estimated that one bushel of seed is
used TO every ten produced and that three
bushels are used annually to every individ-
ual of the population.
There are eleven species or sub-species
named by botanists but it is more than
probable that some of them are mere varie.
lies. In this country two only-winter and
spring wheats-are generally grown. The
grain of spring wheat is not usually as
large as that of winter wheat but it con-
tains more gluten, and is preferred by
many, who think it makes more palatable
bread. 1t is unpopular except where it is
impracticable to grow the winter species.
Sir John Sinclair tells story, the correct
ness of which we doubt somewhat, as we
do some other things which he has written,
that the Scotch farmers were in the habit
cf sowing fall wheat in March, and that it
Tipened as we'll as fall-sown wheat The
experiment has not yet been tried in this
country, to our knowledge, but we should
not expect much from the trial. Spring
wheat should be sown as early as possible
the soil may be lighter than necessary for
winter heat, but to insure good crop it
must be in good condition AS to fertility
Rolling the land after sowing, especially il
the soil is light, is highly important. From
one-and- half to two bushels is the guam
tity Of seed per acre. Grass seeds general
ly do we'll with spring wheat, and they
should seldom be omitted.
The varie ties of wheat are very numer-
ous, differing IN appearance, in constituent
qualities, III adaptation to soil and climate,
in their power RESIST disease and insects
and in productiyeness
Under our present system of culture
here, is one fact of general application re-
garding wheat, which is, that a given va
riety, TIA ugh it succeeds better, than any
other hen first introduced, by-and-by be-
gins gradually to deteriorate in the
qualities which first recommended it. We
are not prepared to say that this is owing
to bad management or improper culture al
together-We should not like 10 make this
accusation against our best farmers.
They will agree with US, however, as to
the fact alluded to, That we sow great
deal of imperfect seed. which in its turn
produces imperfect grain, or grain lacking
a strong vitality and vigor, and which in
its turn again produces weak and feeble
plants, bearing a diminished product, no
Observant farmer doubts. Yet, is this cause
alone sufficient to account for the deteriora-
ton spoken of? We are not able to deter
mine this question.
Gen. Harmon, of New York, one of the
best, most extensive, and observant wheat
growers in the country, gave the following
as the best varieties of wheat in the United
States
l. White Flint probably introduced
from the Black Sea into New Jersey in
1914. Its peculiarities are strong straw,
solid grain, with thin bran the chaff ad-
heres TO the grain SO that it does not readi-
" shell out is little affected by frost ; has
withstood the Hessian fly better than any
other now cultivated. Its usual yield is
from twenty to twenty-five bushels per
acre.
.. Improved White .fmt. 1t is superior
to the last in the size of the berry, thinness
of the bran, and the weight per bushel.
3. White ProUince, introduced from
France. II grows rapidly, yielding much
straw ripens four or FIVE days earlier than
the common varieties; withstands cold, aud
is not injured by insects, but the straw is
soft and apt to fall down. 1t is bald; berry
very large and white, yielding -four well,
aud of good quality. - y 81
+ old Red CAqf This originated in
Southern Pennsylvania. 1t is a bald wheat
with a red chat, but a white grain, and in
other respects is similar to the last. On
new oak lands it succeeds admirably, when
the season is just right, but on old lands il
is subject to rust, mildew, insects, and win-
ter killing.
5. KeHmeAy White Bearded Hutchia.
son Waite Flint Canada Flint a white
chaff; bearded wheat, which endures dry
weather remarkably.
c. Indiana Whie, originated in Indiana
white chsff bald wheat, peculiarly adapted
to strong soils.
7. VeLcet Beard Or Crete Wheat, intro
duced from England twenty five years ago
red chat bearded large berried wheat.
1t is very hardy, not apt to be thrown out
by frost nor injured by insects.
.. WheahaRd Red, originated from the
FIrgiaia Nay, by Gen. Harmon red
chat, bald wheat, and not apt to rust. -
9. Golden Drop, an English variety
10. Mediterranean, introduced from the
south of Europe in 1929. 1t is light
chat, bearded berry red and long, braI
thick, and -four inferior, but it is not in
jured by insects, and ripens early. (Sinc'
Gen. Harmon wrote this, great improve
ment in grinding this wheat has been &C
complished, and it bears better character
for bread, and is in better repute in mar
ket.)
II. Btue Stem, cultivated in Virginic
about sixty years since, but now generally
grown in the Northern States. Formerly
it was red wheat, but now it is changed
to a beautiful white. 1t is very productive