Farm Field And Garden

lhe editor of the New England Farmer, in noticing the praiseworthy attempti at hybridizalion attempted by the editof of the Rural New Yorker, says: Mr. Carman has crossed wheat and rye with some show of success. He haa several new varieties of grains which more or less resemble both wheat and rye, and he has propagated them tül they appear to be fairly well fised in their character. I suppose when Mr. C'arman began his experimente in crossing plants presumed to be of entirely different species he feit like "Peck's Bad Boy," who continually asks, "How is a boy ever going to know how a thing will work nnless he tries it?" Wheat and rye havo heen considered as distinct a3 norse ctnd jaekasses - yes, even more so- bi !:: . experimente, it seeins to me, iiidic-ii ■■ iaat they are not distinct species, Imt that both have a common origin. IL this is true, why may not barley have been developed from the same early ancestors? Barley appears inore nearly akin to wheat than does ïye. And if these grains are really related to one another why jnay not some of the grasses also be related? I snppose most of ns are apt to tldnk of the common field and garden products as being as okl as creation, and that the grains and f mits and vegetables we are vising for food today are almost identical with those used by our earliest ancestors, whoevor they may havo been and however long ago they may have lived. But we do know, however, that some of our best fruits are really new, that as varieties they havo been actnally created by the skill of man. The same is true of many or all the present valuable breeds of domestic animáis. Mi-. Carinan has not had time yet to determine whether any of his new grains will prove of greater value than the ancestors or not. If of no greater value to ns in this latitude they may be to some other people in some other latitude. Wheat is the chief bread grais with ns, bilt it does not grow as far north as either larley or rye. If by hybridizing a new grain can be jiroduced that will be as palatable as wheat and as hardy as rye, then the world will have made a great gain. Mr. Carmau may not live long enough to accotnplish this, but if he has demoustrated by his exueriments that wheat and rve are nofc distinct species of graiu, but liave enough in comnion to allow of continuous crossing, il. must be only a question of time and patiënt ondnrance when tlie worlt will have reason t thank Lim mos heavtily for lbo start he ban made in this direction.