THE Commercial and Agricultural Magazine.

No. XXVI.] SEPTEMBER, 18o1.[Vor Vt

BOHEMIAN WHEAT. With a deſcriptive Plate.

E HE TRrITIcUM TuURGIDUM, calicibus quadrifloris,

ventricofis, villoſis, imbricatis, obtuſis, of Linnæus, Te- preſented in the Plate, Fig. I. or Big-bolled Wheat of Sohemia, having calices with E flöwers, ſwelling, hairy, imbricated, and obtule, produces ſeed nearly fimilar to the grains of common A

Fig. L Reprefents an ear of this wheat, R ſome others nigh to it, and yet detached from the principal Cara hat ear is diſtinly perceived to contaïn two grains of 6 COD.

Fig. II.- Exhibits a ſolitary ear of this big- bolled wheat, with no octhér ears contiguous. It viſibly contains two large grains with a ſmall one in the middle.

In wäárm climates, this ſort of wheat is capable of being ſown with advantage in winter. In Bohemia, it is ſown in ſummer, on fields of light ſoil, newly manured with dung, and tolerably Molt. lE 1% a larger increaſe than the other ſorts of whear common in Bohemia zs but requires a better ſoil. Tts flour is egual or ſuperior to the‘beſt flour made from common wheat, T- he fraw i is ſomewhat ſofter than that of common wheat; and is readily eaten by the cattle. In wet weather, it is more dif- ficult to thraſh than the comnion wheat of Bohemia. For this reaſon, it is uſually thraſhed out in the o/y weather of winter. In cold climates, and in deep, ſour logs this wheat ſeldom comes to good.

IL Fio. IL lea Specimen of the coMMoN WINTER WHEAT of Bohemia. Linnæus names and deſcribes it—TRI- TIcUM HYBERNUM, calicibus quadrifloris, ventricofis, lævibus;, imbricatis, ſubmuticis.—Or WINTER-WHEAT with four flowers in a calyx, inflated at the middle, ſmooth, imbricated, very flightly bearded.

Each ear of this wheat contains three grains; two of which are large, with a ſmall one in the middle.

It is ſowñ ohn the low grounds in the kingdom of Bohemia, about the middle of barueit and earlier than che rye. The land which receives thé ſeed muſt be previouſly in fallow, and plen- tifully manured with dung, neither exc eſlively moiſt. nor too arid. It uſually ripens in ten months.

Of this wheat, that which is of a golden-yellów colour in the ripened ear, yiélds the beſt meal.‘lhe meal ef the paler grain

Com.& Ag. Mag. Voli FV. Pd