BUCK-WHEAT. The cultivation of bud wheat has never been very extensive in th variable climate of Britain. It is not so we adapted to cold wet soils as to warm sands nor is it so certain a crop as oats or barley o lands which are suited to the growth of then grains. For countries where there are vex poor light lands with a hot dry climate, us favourable to the growth of oats and not vie enough for barley, buck-wheat is a great n source. Under particular circumstances, might be introduced with advantage into man parts of England where it is now unknown It is sown tolerably thick, and when the plan is in its greatest vigour and in full blossor a roller is passed over the crop to lay it lava with the ground. Manure is seldom or neve laid upon land in which buck-wheat is soave because even where manure is abundant is reserved for other crops supposed to re quire it more.
Buck-wheat is sometimes cut in its tende state for soiling cattle. It is said to increas the milk of cows, and is occasionally pasture by sheep. It may be given to horses instea of oats, or mixed.with them. No grain seem so eagerly eaten by poultry, or makes thee lay eggs so soon and so abundantly. Tb meal, when it is ground, is excellent for fat toning cattle or pigs. The flour is fine an white, but, from a deficiency in gluten, doe not make good fermented bread. It serve well however for pastry and cakes ; crumpet made of buck-wheat flour, eaten with are a favourite dainty with children in Ho land. A hasty pudding is also made of th flour, with water or milk, and eaten wit butter or sugar.
Out of nearly 11,01),000 quarters of cor and meal imported in 1849, only 627 quarter were buck-wheat.