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to the Firft Volume. 613

The former of the above writers has likewife given fome ufeful obfervations, the refult of his own experience, on the nature and cultivation of another kind of wheat, ufually known by the title of Figyptian or Prolific wheat, though little attended to by writers on hufbandry. He found the firt year, on three acres of moi't loam, which had been previoufly fallowed, that nine buthels of feed produced nine quarters of wheat. In the fame field, after a fimilar preparation, the fame pro- portion of white wheat, fown at the fame time, produced three quarters four buthels peracre. In both cafes the fallow was dreffed with about one hundred buthels of lime per acre, at 7d. per buthel delivered. Four buthels of the Egyptian wheat, though weighing four pounds more than the fame quantity of white wheat, yet produced twelve pounds lefs of flour, the bran being coarfer and heavier.

After the month of May the growth was more rapid than that of common wheat; on which aecount, he fhould fuppofe it might be fown with advantage in fpring. The enfuing{pring will prefent a fair opportunity for the trial. The ftraw fo nearly refembles a reed, that it has been called reed wheat. Being heavy and. tough, it is cut with difficulty; on which account the reapers require an extraordinary price, Tt.is excellent for thatching, and he has employed it for this purpofe on a large hay- barn. The truffes, on account of their weight, would appear fo{mall that the ftraw would not be faleable in the London market. The ears are bearded like the cone wheat, but in fhape refemble the fquare wheat or rivet. The length of the ftraw and weight of the ear make it liable to lodge.

“ On expofing it to fale, he found the millers not inclined to purchafe it. They complain that it is of too horny a nature; that it grinds hard, and obliges them te fet their ftones too clofe. The flour is coarfer and darker than that of the com- mon wheat. A miller who purchafed fome was charged by his cuftomers with grinding rivets. Great part of the crop fold at a price but little above that of good barley. As the crop, though apparently thin on the ground, had yielded three quarters per acre, he entertained hopes that the cultivation might anfwer, even at the price of barley,—ifon lighter land, and a warmer foil, he could fecure a larger produce. With this view, therefore, the following year, he fowed on a liebter loam two acres with this wheat, and the remaining fix acres of the field with the common red wheat: the whole on a clover ley. The produce of the red wheat was three quarters per acre, but of the Egyptian not above two quarters per acre; and he found great difficulty in difpofing of it even at the price of barley. He concludes, therefore, that this wheat will not anfwer in this country, where wheat of a fuperior quality can be cultivated to advantage, unlefs it can be introduced