The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1877-08-31
Agricultural Department.
CONDUCTED BY ALBERT CHAPMAN
The Clawson Wheat.


That this variety of wheat is hardy,
reliable, productive variety, yielding
large returns In favorable seasons, and
better returns than almost any other
variety in unfavorable seasons, we
think that very large majority of far
mers who have tried II will admit.
Would 1t sell as readily, and for as
high prices rs any other kind, we think
but few would hesitate to sow it almost
exclusively. But millers are evidently
disposed to discredit it, to bear it in
market and to drive 1t from cultivation.
We have seen analyses of several varie-
ties, procured by Michigan millers, in
which the Clawson was shown to be
the poorest in albuminoids, flesh form
ing materials, of some six varieties.
We have talked with millers here who
complain that it is poor in gluten, hence
will make less nutritious bread, but
thew adm it that tits improving from year
to year. George Geddes of Onondags
county, ayeteran farmer of large expe-
rience and great intelligence, writes to
the Country Gentleman as follows
Permit me to answer, through your
paper, the letters that are flowing In
upon me making inquiries in regard to
the Clawson wheat.
In the year 1867, Carrot Clawson, in
passing over q wheat stubblc then
lately harvested on his farm in the
town of Hector, Schuyler county,
N. Y, observed some heads of un.
commonly fine appearance, near the
roots of stump. The wheat that had
been harvested was mixed, and had
nearly all the then common varieties OF
winter wheat raised thereabouts. Mr.
Clawson selected the finest samples OF
these uncommonly fine heads of wheat,
and sowed the grain, and the next year
found that he had two distinct varieties
selecting the most promising of the
two, he sowed it the next year, and
continued its cultivation. Thus origi.
mated this now famous variety of wheat
In the fall of 1871, Mr.. johnson, Of
Ovid, Seneca county, sent me sample
of this wheat, and gave me short his
tory of its origin, yield etc. This sam
pie was SO excellent, that harvest, IN
1872, went to the town of Hector, and
to the farm on which the wheat origina.
ted, and from Mr.. Clawson learned its
history. found that this kind Of
wheat had withstood the bad weather
better than any other variety. l pub.
lished all account of my visit in the
Tribune, being careful not to say more
in favor of this new wheat than fell
confident would be found to be true on
trial. / said
"The Clawson wheat is red chaffed
bald (without beard or awn) white kerr
mel, very large and plump; stiff at bot
tom, and of medium height; heads turn
down before ripening; natures as
early as the Mediterranean; not subject
to rust; stands the winter well, and be-
cause of the large heads having many
and large kernels, is large yielder."
The only error fell into in my de.
scription then given, was in regard to
this wheat not Smelling in harvest. II
does shell, if allowed to become very
ripe before cutting, and this is the only
thing that can be justly said that is moi
in favor of this kind Of wheat.
In the fall of 1872 several pieces of land
in this vicinity were sown with Clawsor
wheat, and from that time till now il
has been growing in favor here, and
very little of any other winter wheat Is
now sown in Onondaga county. On
poor land it is the best yielder, and or
very rich land is the safest variety to
sow. We have tried it in winters Of
little snow, and in the last winter dis.
tinguished for deep and continuous
snow, and we are now threshing, and
thus far have not heard of field that
does not give from TWENTY-FIVE to thirty
bushels, and expect to have satisfac-
tory proof, before long, of fifty bushels
being raised this year on one acre.
Last year an attempt to discredit this
kind of wheat for making good -four
was made at Detroit, and Michigan far
mers were very much alarmed about
the time of sowing wheat. Letters
were written to me, and much interest
taken in the question among wheat rails.
ers and millers. Letters are now COM
ing in upon me making like inquiries
My answer is, that in Syracuse, Claw.
son wheat is quoted as high as Diehl,
Wicks or Treadwell, and certainly the
Syracuse millers have ground this
wheat long enough, and in sufficient
quantities, to know its real value for
making -four. To close this matter
and answer at once all inquiries, I add
to the foregoing that being grower Of
wheat for more than twenty years, or
the best wheat lands, and having raised
many varieties, l consider the Clawsor
the very best Of them all, taking ev.
erything into consideration [Rura
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