In the London Exhibition very little wheat was exhibited equal to that from the United States, especially that from Genessee county, in the State of New York—a soft white variety, to the exhibitor of which a prize medal was awarded by the Royal Commissioners. The red Mediterranean wheat exhibited from the United States attracted much attention. The wheat from South Australia was probably superior to any exhibited, while much from the United States fell but little behind, and was unquestionably next in quality.
From the Second Report on the Breadstuffs of the United States, made to the Commissioner of Patents, by Lewis C. Beck, M.D., I am induced to make some extracts. He states:—
The analyses of several samples, the growth of various foreign countries, have afforded me an opportunity of comparing the American and foreign wheats and flours. With a few exceptions of peculiar varieties, it will be seen from the results that with ordinary care the wheat of this country will compare advantageously with that of any other. Indeed, on reviewing my analyses, I question whether there is any part of the world where this grain is generally of a finer quality than it is in the United States. But all the advantages which we possess in this respect will be of little avail so long as inferior and damaged breadstuffs are shipped from our ports.
In addition to the analyses which I have executed of the various samples of wheat and wheat flour according to the mode heretofore pursued, I have performed a series of experiments for the purpose of settling the important question in regard to the relative value of the fine flour of wheat, and the "whole meal." I have also consulted every work within my reach which could throw any light upon the different points that have presented themselves during the progress of the investigation.
The large number of samples of wheat and wheat flour which have been placed in my hands for examination, have left me no time for the analysis of our other breadstuffs.
It cannot be denied that the amount shipped to foreign ports during 1849 is considerably less than for the two preceding years. In the meantime, however, a new and important market has been opened in our territories on the Pacific. It may also be safely affirmed that the causes for foreign demand, and which must hereafter operate, still remain. These are the cheapness of land in this country, and the peculiar adaptation of our soil and climate to the growth of the two important cereals, wheat and maize.
Another fact, it seems to me, is of sufficient interest in connection with this subject, to be here noticed. The failure of the potato crop in various parts of the world for several years past has engaged the attention of scientific and practical men. Unfortunately, the nature of the blight which has seized upon this tuber has eluded the most careful inquiries; but it has been shown by well-conducted analyses that potatoes at their late prices are the most expensive kind of farinaceous food. This will be evident from the following statement:—
"Potatoes contain from about seventy to seventy-nine per cent. of water, while the proportion in wheat flour is from twelve to fourteen per cent; and while the gluten and albumen in potatoes scarcely rise to one per cent., in wheat flour the range may be set down at from nine to thirteen per cent. Again, the non-nitrogenous principles are as about seventy-five per cent. in wheat flour against fifteen or sixteen in potatoes. In short, whilst potatoes supply only twenty per cent. of heat-forming and nutritious principles, taken together, wheat supplies more than seventy per cent. of the former, and more than tea of the latter. The value of wheat to potatoes, therefore, is at least four to one; or, if wheat sells at fifteen shillings sterling per cwt., potatoes to be equally cheap, ought to sell at between three and four shillings."
The preceding results, for which I am principally indebted to Dr. Daubeny, Professor of Chemistry at Oxford,[25] show that unless a great change occurs in the culture of the potato, there must be an increased demand for other kinds of farinaceous food. And it is worthy of notice that while this blight is one of the causes which bring to our shores the starving population of Europe, the raising of the cereals not only furnishes profitable employment to the emigrant, but enables him to make the best return to those who are still obliged to remain.
Adaptation of the soil and climate of the United States to the culture of the cereals.—That the soil and climate of many portions of the United States are well adapted to the cultivation of the more important cereals, is fully shown by the results of all the researches which have thus far been prosecuted. I have indeed seen it asserted that the climate of England is the best for the cultivation of wheat, and preferable to any in our country; its humidity being the peculiarity to which this superiority is ascribed.[26] But this is undoubtedly the testimony of a too partial witness. A recent statement by an English author is the result of a more correct knowledge of the facts. He acknowledges that there is no ground for the expectation which has been entertained concerning the advantageous growth of maize in England. "Nor is ours," says he, "the most favorable country for wheat, but skill in husbandry has overcome great difficulties."[27] The mistake on this subject may have originated from the occurrence of a larger and plumper grain in the more humid climate; but analysis shows that the small grain raised in the hotter and drier air oftentimes greatly surpasses the former in its nutritious value.