Winter Pearl

No. 1737. - The heads are beardless, regular and very handsome, about five and a half inches long, with from eighteen to twenty breasts of four grains each. The kernels are about the size of the Clawson, hard, plump, and of a light amber color. It produces abundantly in good wheat fields.

Spring Wheat. The Invincible

No. 1738. - This is a beardless variety of remarkably robust and vigorous growth. The straw is strong, stiff, well glazed and healthy. The heads are from four to five inches long, compact and well filled. The berry is of a light amber color, plump, hard and very heavy. It is wonderfully prolific. The grains ripen quickly and evenly.

Care should therefore be taken not to let it get over-ripe before harvesting.

Adamant Wheat

No. 1739. - This is one of the hardiest and most flinty varieties in cultivation, and is very productive and vigorous. It is a beardless, white-chaff variety, with long narrow heads, closely set with medium sized amber-colored kernels, which produce flour of a very superior quality. It is one of the most desirable sorts for cultivation in the Northwest, Colorado and the Pacific Coast, where hard wheat is the favorite sort.

Green Mountain Wheat

No. 1740. - A beardless variety much cultivated in Vermont. The straw is of a light yellow color, very strong, and free from rust. The heads average five inches in length, and are somewhat tapering. The kernels are white, large, plump, very hardy and productive.

Note. - For any other Wheat or cereal, see the Articles on Barley, Buckwheat, Corn, etc.

Wheat Broth

No. 1741. - Soak six ounces of Wheat in water over night. Then drain and parboil it for two minutes, after which drain it again, and put it in a saucepan with a quart of veal broth. Let it boil slowly for an hour, and season it lightly.

Soup - Cream Of Green Farina Wheat

No. 1742. - Green wheat can be procured in grains or in the same way as Farina (Semoule). The latter is preferred, as it cooks much quicker. It is greatly relished by Germans.

Put four quarts of broth in a saucepan, and when it boils drop in slowly one pound and a half of the green Farina Wheat, stirring it gently until it boils. Them set it on the side of the fire to boil slowly, and add a faggot of parsley garnished with leeks and green onions. Let it cook for one hour, then skim it, take out the faggot, and strain the soup through a fine sieve. Then put the soup in a saucepan, set it on the fire, and stir it until it boils. Season with salt, pepper, and a pinch of sugar. Let it boil slowly for fifteen minutes, then set it on the side of the fire to keep warm. Before serving add six ounces of butter, and half a pint of cream, diluted with the yolks of eight raw egg. Mix it well until the butter is melted.