raised in Britain: its grains are somewhat fuller tlian those of the preceding species; and its chief varieties are:
1. The T. hybernum, spica et grana rubente, or Common Wheat, with a red ear and grain.
2. The T. hybernum rubrum, spica alba, or Common Wheat, with a white ear.
3. The T. hybernum rubrum, spica et grana alba, or Winter Wheat, with white ears and grains.—These varieties are also destitute of beards, and should not be sown earlier than in September, nor later than in November.—They produce the most valuable wheat, which yields the largest proportion of flour.
IV. The turgidum, Thick-spiked, or Cone Wheat, each plant bearing from four to eight ears, and each of the latter from 30 to 70 grains: it differs from the preceding species, both in its bearded ears, and its small plump grains, which are more convex on the back than those of the Spring or Winter Wheat.—The principal varieties are:
1. The T. turgidum conicum album, or White Cone Wheat.
2. The T. turgidum conicum rubrum, or Red Cone Wheat.
3. The T. turgidum aristiferum, Large-bearded Cone-wheat, Clog-wheat, Square-wheat, or Rivets.
4. The T. turgidum, spica multiplici, or many-eared Cone-wheat.—These varieties are well-calculated for strong, damp, soils; but the corn is apt to lodge, if it be sown too closely. Its grain is said to be productive of more flour than any other sort of wheat, though it is much browner, and of an inferior quality.
V. The Polonicum, or Polish Wheat, resembles the preceding species; but its stalks attain the height of 5 or 6 feet; the leaves are white-striped, from 12 to 24 inches, and the ears 6 inches, in length. This noble grain is not cultivated to any extent in Britain, though remarkably fruitful, and yielding abundance of flour. It ought to be sown sparingly; as it is apt to lodge, in consequence of which the quality of the corn is impaired.
VI. The Spelta, Spelt, or German Wheat, is principally raised in that country, and nearly resembles barley; though its stalks are shorter. In Thuringia, it is generally sown about Michaelmas, in stony, mountainous lands, which are otherwise fit only for oats. In France, Swabia, Franconia, and on the banks of the Rhine, it is more extensively cultivated, even in better soils.—It is well known in commerce, that the incomparable Nurenberg and Frankfort starch and flour, are solely obtained from Spelt-wheat. Hence, we are induced to recommend its culture in the northern parts of this island, which abound in rocky pasture grounds, especially in Scotland, where they are often rented at 1s. 6d. per acre. We must, however, remark that this excellent grain cannot be divested of its husks by thrashing, and that it requires the operation of a mill for that purpose; but it ought to be sown or drilled together with the husks.
VII. The Siberian Spring Wheat, has but lately been introduced into Britain: it attains to maturity as early as the Common Spring Wheat, and increases in the proportion of 25 to one.
VIII. The Switzerland Spring
