which do not directly affect the real prosperity of the country, are perfectly well understood; but the nature of the most precious of all those plants, which one of the most profound writers has called "the only produce of land which always, and necessarily, affords some rent to the landlord," appears to have been overlooked-perhaps because it was so plentiful, and so diminutive. If Doctor Franklin's adage, “take care of the pence, and the pounds will take care of themselves, is true," it is not less correct to say to a husbandman, in the selection of his seed wheat, "take care of the pecks, and the quarters will take care of themselves."

To render the classification of wheat, well understood, it should be so clear and simple, that any farmer should be enabled to state the precise variety he wishes to raise, by applying to the seed merchant, a branch of business, which should belong to the corn trade.

I should propose a classification as follows:

BEARDLESS OR WINTER WHEATS.

Class. 1. White Wheats, Sinooth Chaffed.

The subvarieties, should be given a number and name, which number should be first added to the local names, given to each, for which one common name should be substituted.

ARRANGEMENT.

1st. The name of the wheat, and the particular soil and climate, it may be suited for, the proper period for sowing it, whether it be liable to injury from drought, moisture, or frost, in its early or later growth, and its liability to disease.

2nd. The period of flowering or blooming, and ripening.

3rd. The height and nature of the straw. whether it be white or dark colored, brittle or tenacious, if liable to lay in wet seasons, or otherwise. If fit for fodder, thatching, bonnet making, or other purposes.

4th. Nature of the ear, whether compact, or widely spread, its length in inches. This would of course vary in some soils, but it would be interesting to know such variations, the produce per acre.

5th. The colour of the grain, (this will also vary with a change of soil), whether coarse or thin skinned, whether round or oval, large or small, whether liable to shake out or not.

6th. Nature of the flour and bran, with their rela

tive quantity.

7th. Whether the dough rises well or not.

8th. Quantity of bread made from a given quantity of flour, its colour, if of a dry, or moist nature, and the length of time it will keep.

SMOOTH CHAFFED.

In Class 1.-Nature and Habits.

No. 1. Triticum Hybridum, Candidum Epulonum Leucospermum "La Gasca"-No. 1 in the table. A variety from Dantzic-ear full and large, ranging from three and a half inches, to four and a half, in length. Grain, rather thin skinned, large, roundish, hardy. Tillers well, blooms rather early, tall, 4 feet 8 inches, tenacious white straw. Rather liable to lay in rich land, sheds if over ripe, produces excellent white bread of a rather dry nature. Eighteen pounds of flour have made twenty four pounds of bread,– has produced fifty two imperial bushels of 63 lbs to the acre.

No. 2.-Triticum Album Densum-" La Gasca," No. 2 in the table, I suspect it to be the "Froment Blanc de Hongrie "of the French, ear, compact, square, from two and a half, to three and a half inches long. Grain small, white, round and thin skinned; hardy, tillers well, blooms a day or two later than No. 1, tall, 4 feet 8 inches, stout white straw, sheds little. No. 3. Triticum Hybridum, Coturianum à Compactum La Gasca, M. S. S., a Seedling of 1832.