had the misfortune to grow a pure crop of a very bad unproductive sort. But, if such were the fact, the difference in the produce of meal, in addition to the excess in the produce of grain, of the superior over the inferior variety, would, if carried over the five millions of acres employed in the cultivation of corn in the United Kingdom, make the quantity absolutely

enormous.

Any person may, by examining the tables, find out the difference of produce in any two of the sorts, or the superiority of any one good sort, over the other thirteen sorts, which, together, make up a mixture to be found in most fields; by which he may satisfy himself as to the positive advantage of establishing, which is the variety of wheat best suited to his own particular locality.

The experiments made as described above, have led to the following results, in the three following varieties of my own growth.

From a downy or hoary variety, eighteen pounds of flour, with half a pint of yeast, five quarts and a pint of water, and one ounce of salt, made twenty-six pounds of beautiful light, white bread.

From a Dantzic wheat flour, the same quantity, with the same proportion of yeast, salt, and water, made twenty-four pounds and a half of very white bread, similar to French bread.

The same weight of spring wheat flour, made twenty-four pounds of inferior, brownish bread.

The same weight of Rostock and Dantzic flour, from wheat grown in the Baltic, made only twentythree pounds of bread, very light and good, but not so white by many shades, or well flavoured, as that made from the two first varieties of home growth.

These experiments having been made in my own presence, may be relied on. The dough was worked in the French mode, not pushed down, turned and worked with closed hands, but drawn up into long strings and repeatedly lifted, in order to expose it to the action of the air as much as possible, which tends greatly to improve the bread, by rendering it more light and easy of digestion.

The superiority of the meal of the hoary variety of wheat, which furnished three pounds more bread on a baking of eighteen pounds of flour, or an increase of one sixth, over the Dantzic and Rostock, which was also a very fine sample of flour, is thus clearly established.

It is said at the article "Baking," in the 2nd volume of the Encyclopedia Britannica, "that a sack of flour, weighing 280lbs., and containing five bushels, is supposed capable of being baked into eighty loaves, in the Act of Parliament regulating the assize upon bread. According to this estimate, one-fifth of the loaf consists of water and salt, the remaining four-fifths of flour. But the fact is, that the number of quartern loaves that can be made from a sack of flour, depends entirely upon the goodness of that

article. Good flour requires more water than bad, and old flour than new. Sometimes, eighty-two, eighty-three, or even eighty-six loaves, may be made out of a sack; sometimes, scarcely eighty."

Now, assuming these data to be correct, the results I have obtained, prove that the hoary wheat, No. 8, will afford flour that will make ninety-three quartern loaves from a sack, being a superiority of ten loaves on each sack, taking the medium number eighty-three; and this, be it observed, without adulteration, the pure home-made bread, unmixed with alum to whiten it, or potato meal to moisten it.

This superiority, be it further observed, is over a good quality of flour, not over that of some spring wheat, or inferior red wheat, both of which I shall indicate hereafter.

CHAPTER VIII.

ON MANURE FOR WHEAT.

THE effect of different manures on wheat, is very remarkable; it will not be necessary to say much on the subject, as it is almost exhausted, having been fully treated by far more able pens; but having made some experimeuts on the subject, I may be excused from publishing their results.

I confine my observations to those manures, which are within the reach of most farmers, with one or two exceptions.

Stable manure will, in ordinary good soils, have the effect of causing the plants to tiller much, or to make straw and grass; thereby diminishing the produce in grain and meal considerably.

Liquid manure, one-third stable drainings, and two-thirds water, which I caused to be poured once, over wheat that was just tillering, made the straw grow rank and coarse, the grain of every variety of wheat was dark and thick-skinned, hence, containing less meal. The same quantity and mixture of liquid manure, poured a second time over another portion of wheat, caused it to grow so rank and full of leaves,

rather than straw, that only a few of the plants produced ears of wheat, some having run up into sharp points, with merely the rudiments of ears indicated. The few ears that produced corn, displayed it in its worst form, hardly in the shape of meal, of a doughy soft texture, evidently unfit for the food of man; besides, some of them were smutty. Thus, an over application of manure, excellent, when judiciously applied, becomes a poison, poison, precisely in the same manner, as in the human constitution, a surfeit is usually the parent of some disease.

The wheat on either side, of these experiments, which had only been manured with the ashes of Kelp, or Sea-weed, was healthy, productive, and farinaceous in the highest degree.

My attention, was particularly called to the proper application of manures by an old and experienced farmer, who considered Kelp or the ashes of Rock Sea-weed, that which is cut; the best of all.I am convinced by subsequent experience, that two or three pounds worth of it, per acre, spread at the proper period, about two months before sowing time, would always more than repay itself.

It attracts moisture from the atmosphere, it materially increases the volume of the grain and fineness of the sample; but does not add to the weight of the straw, though rendering it whiter and more nourishing to cattle. It causes the wheat to assume a rich