2. On the Culture required for soils really calculated for wheat, though in different degrees, sum mer-fallow is the first and leading step to gain a good crop or crops of that grain. The first furrow should be given before winter, or so early as other operations upon the farm will admit; and every attention should be used to go as deep as possible ; for it rarely happens that any of the succeeding furrows exceed the first one in that respect. The number of after-ploughings must be regulated by the condition of the ground and the state of the weather ; but, in general, it may be observed, that ploughing in length and across, alternately, is the way by which the ground will be most completely cut, and the intention of fallowing accomplished. It has been argued, that harrowing clay soils, when summer (allowed, is prejudicial to the wheat crop; but, without discussing this point, (such a discussion being unneces sary,) it nay merely he stated, that, in a dry season, it is almost impracticable to reduce real clays, or to work them too small ; and that, even in a wet one, supposing they are made surface smooth, they will, when ploughed up again, consolidate into clods or big lumps, after forty eight hours drought, and become nearly as obdurate as ever. It is only on thin soils, which have a mixture of peat-earth, and are incumbent on a bottom impervious to water, that damage is at any time sustained from over harrowing. Such are generally of a weak texture, and may be broken down with facility by the roller and har row. If caught by much rain before the pores are in some mensal e closed, the nioisturs: is greedily absorbed ; and being prevented front going downwards, by the hardness of the subsoil, the whole surface becomes a kind of mortar or paste, unless previously well ridged up, which, to a certain extent, prevents the consequences rront being dangerous. These evils, however, must be submitted to by the possessors of such soils, it they want to have them sufficiently and prepared in a proper manlier; for, without reducing them, couch grass, and especially moor fog, with which they are commonly stored, cannot be eradicated. If they are reduced in the early part of the season, the danger is small; but to break them down in the latter part ought always to be avoided, unless called for by imperious necessity.
Some people think it improper to dung rich clays or loams when fallowed, and choose rather to reserve that restorative till the succeeding season, when they are pre pared for a crop of drilled beans. Delaying the manu ring process for a year is attended with many advan tages; because good land, fully wrought, contains such a principle of action within itself, as often causes the first wheat crop to be lodged before it is filled; under which circumstance, the produce is diminished both in quantity and quality. This delay in manuring is, how ever, attended with disadvantages ; because, when dung is kept back till the end of autumn or beginning of win ter, to be laid on the stubbles, the weather is often so wet that it cannot be carted out without subjecting the land to injury from poaching, Whilst the labour in laying it on is also increased. On thin clays, or even upon soils of the other description not in high condition, there can be no doubt but that the end of summer, and upon summer fallow, is the most proper time for manuring them, though it will be found that an improvident ex penditure of dung, on such occasions, ought always to he steadily avoided.
When wheat is sown after beans, it rarely happens, in this northern climate, that more than one ploughing can sncressfully be bestowed. Before this is given, it
is advantageous to cross-harrow the land, which levels The drills, and permits the ploughing process to be exe cuted with precision. Almost in every case, the ridges ,hould be gathered up, so that the furrows may be well cleared out, and the plants preserved from injury dur ing the inclement winter season. Clover land should be neatly ploughed and well laid over, so that the roots of the grasses may be buried and destroyed; for it fre quently happens, that crops of wheat after clover and rye-grass, are greatly injured by inattention to the ploughing process. In short, sowing wheat after clover, ma, be considered as the most hazardous way in which that grain can be cultivated.
3. On t& rarictie.s. of may be classed under two principal divisions, though each of these ad mits of several subdivisions. The First is composed of all the varieties of red wheat; but as such are now rarely sown in North Britain, being at least 13/. per cent. in ferior in value to those which are generally cultivated, it is unnecessary to say any thing about them. The se cond division comprehends the whole varieties of white wheat, which again may be arranged under two distinct namely, hick chuffill and thin chuffed. The thick chaffed varieties were lorinerly iu greatest repute, gene rally yielding the whitest and finest flour, and, in dry seasons, not inferior in produce to the other; but since 1799, when the disease called mildew, to which they are constitutionally predisposed, raged so extensively, they have gradually been going out of fashion, at least in North Britain; and for two years past, a field of thick chaffed wheat has scarcely been seen in any of the wheat districts. Under these circumstances, it seems unne cessary to notice them more particularly.
The thin chaffed wheats are a hardly class, and seldom mildewed, unless the weather be particularly inimical during the stages of blossoming, filling, and ripening, though some of them are rather better qualified to resist that destructive disorder than others. In 1799, few thin chaffed wheats were seriously injured ; and instances were not wanting to show, that an acre of them, with respect to value, exceeded an acre of thick chaffed wheat quantity and quality considered, not less than 50/. per cent. Since that time. therefore, their culture has ra pidly increased; and to this circumstance may, in a great measure, be attributed the high character which thin chaffed wheats now bear. A nomenclature of thin chaffed wheats might be useful ; but, at present, any thing of that nature is an impossible task; because, even with agriculturists, their names are altogether arbitrary. It is sufficient to say, that the best variety now known, is one selected and reared by Mr William Hunter, far mer at Knows, in East Lothian, which, for soundness of constitution, and prolificness of produce, exceeds any other with which we are acquainted. Perhaps the pret tiest sample is not afforded by this variety; but millers and bakers are now satisfied, that the whitest and fairest wheats externally, are not those which are most produc tive of the perfect article. It has been often noticed, that this wheat preserves a green healthy aspect during the coldest weather, when other varieties assume a sickly and jaundiced hue. The resistance which it shows to the effects of inclement weather, perhaps proceeds from the strength of its roots, though the effect may be easier described than the cause accounted for.