Among the common Irish farmers, indifference to the quality of all seeds is still remarkable. Even in respect to wheat, that most valuable grain, stupidity and carelessness are observable, though the loss sustained in consequence, both in the quantity and quality of the produce, is very great. It is no doubt principally owing to the superiority of climate that wheat and other corn crops grown in the midland counties of England are so far superior to our grain productions; but much of the excellence which we perceive is attributable to the care taken in changing seed, and using that only which is really good. An English farmer will send his waggon a considerable distance for the seed which will best answer for his land, and he is willing to pay an advanced price for it, as he knows that his advantage will be proportional. We do not import from the principal wheat counties of England a sufficient quantity of seed: degeneracy rapidly takes place in the quality of that which we do sow of imported grain, and on that account a regular and frequent change is necessary, and by the more economical distribution of this, the difference between the prices of home-grown and imported seed would be scarcely felt. Not that I would recommend, except in some of our most calcareous inland counties, those _white_ varieties which flourish in Kent, or Suffolk, or Buckinghamshire, but the hardier red Lammas kinds which succeed with us in general, but which require frequent renewal, else they become thick skinned and dark coloured, and consequently of inferior value to the miller. By substituting the drill system for the broad-cast in fit seasons, and on land perfectly suited to it, one part in four, certainly one in five, is saved, even by those who sow in the narrowest possible drills, and thickly. I shall detail the mode by which the land is prepared for sowing, and the process of sowing, in Buckinghamshire, on clover ley, the most troublesome for the purpose:--