provinces and from California, and all the extremes of our own country. Such wheats are worth more for seeds than others, but any extravagant prices for seed wheat, under the idea of almost miraculous powers of production, are unwise. It would be useless to go into a more extended notice of varieties, as some do best in certain localities, and all are rapidly spread through the dealers, and by the influence of agricultural periodicals. The best time to harvest wheat is when the straw below the head has turned yellow, and the grain is so far out of the milk as not to be easily mashed between the fingers, but before it has become hard. The grain is heavier and of better quality, and wastes far less in harvesting, than when allowed to ripen and dry standing in the field. Drying in good shocks is far better than drying before cut. Some have gone to extremes in early cutting, and harvested their wheat while in the milk, and suffered serious loss in its weight. We sometimes have rain in harvest, which causes all the wheat in a large region to grow before getting it dry enough to house. A remedy is, to go right on and cut your wheat, rain or shine, and put it up, without binding, in large cocks of from three to five bushels, packing together as close as possible, however wet, and cover the centre with a bundle of wheat to shed rain. It will dry out without growing; and, although the straw will be somewhat mouldy, the grain will be perfectly good, even when it has been so wet as to make the top of the shocks perfectly green with grown wheat. This process is of great value in a wet season. To prepare seed-wheat for sowing, soak it for a day or two in very strong brine; skim off all that rises; remove the grain from the brine, and while wet, sift on fresh-slaked lime until it slightly coats the whole grain; put on a little plaster to render the sowing more pleasant to the hand. Wheat will lie in this condition for days without injury. So prepared, it will exhibit a marked superiority in the growing crop.