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Lockhart & Wiseman’s
Crop Husbandry
Including Grassland
Related titles:
Cereal grains for the food and beverage industries
(ISBN 978-0-85709-413-1)
Environmental assessment and management in the food industry
(ISBN 978-1-84569-552-1)
Food processing technology, 3rd edition
(ISBN 978-1-84569-216-2)
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 277

Lockhart & Wiseman’s

Crop Husbandry
Including Grassland
Ninth Edition

H. J. S. Finch, A. M. Samuel and G. P. F. Lane

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This book is dedicated to the memory of Jim Lockhart
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2 Yoghurt: Science and technology A. Y. Tamime and R. K. Robinson
3 Food processing technology: Principles and practice P. J. Fellows
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xvi Woodhead Publishing Series in Food Science, Technology and Nutrition

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26 Biosensors for food analysis Edited by A. O. Scott
27 Separation processes in the food and biotechnology industries: Principles and
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28 Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni
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29 Principles and practices for the safe processing of foods D. A. Shapton and
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30 Biscuit, cookie and cracker manufacturing manuals Volume 1: Ingredients
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33 Biscuit, cookie and cracker manufacturing manuals Volume 4: Baking and
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37 Lawrie’s meat science Sixth edition R. A. Lawrie
38 Yoghurt: Science and technology Second edition A. Y. Tamime and R. K. Robinson
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40 Bender’s dictionary of nutrition and food technology Seventh edition
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41 Technology of biscuits, crackers and cookies Third edition D. Manley
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44 Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams
45 Food labelling Edited by J. R. Blanchfield
46 Cereal biotechnology Edited by P. C. Morris and J. H. Bryce
47 Food intolerance and the food industry Edited by T. Dean
48 The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam
49 Functional foods: Concept to product Edited by G. R. Gibson and C. M. Williams
50 Chilled foods: A comprehensive guide Second edition Edited by M. Stringer and
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51 HACCP in the meat industry Edited by M. Brown
52 Biscuit, cracker and cookie recipes for the food industry D. Manley
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55 Thermal technologies in food processing Edited by P. Richardson
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57 Food chemical safety Volume 1: Contaminants Edited by D. Watson
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58 Making the most of HACCP: Learning from others’ experience Edited by

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67 Fruit and vegetable biotechnology Edited by V. Valpuesta
68 Foodborne pathogens: Hazards, risk analysis and control Edited by
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70 Lockhart and Wiseman’s crop husbandry Eighth edition H. J. S. Finch,
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71 Safety and quality issues in fish processing Edited by H. A. Bremner
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75 Colour in food: Improving quality Edited by D. MacDougall
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82 Phytochemical functional foods Edited by I. T. Johnson and G. Williamson
83 Novel food packaging techniques Edited by R. Ahvenainen
84 Detecting pathogens in food Edited by T. A. McMeekin
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86 Texture in food Volume 1: Semi-solid foods Edited by B. M. McKenna
87 Dairy processing: Improving quality Edited by G. Smit
88 Hygiene in food processing: Principles and practice Edited by H. L. M. Lelieveld,
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89 Rapid and on-line instrumentation for food quality assurance Edited by I. Tothill
90 Sausage manufacture: Principles and practice E. Essien
91 Environmentally-friendly food processing Edited by B. Mattsson and U. Sonesson
92 Bread making: Improving quality Edited by S. P. Cauvain
93 Food preservation techniques Edited by P. Zeuthen and L. Bøgh-Sørensen
94 Food authenticity and traceability Edited by M. Lees
xviii Woodhead Publishing Series in Food Science, Technology and Nutrition

95 Analytical methods for food additives R. Wood, L. Foster, A. Damant and P. Key
96 Handbook of herbs and spices Volume 2 Edited by K. V. Peter
97 Texture in food Volume 2: Solid foods Edited by D. Kilcast
98 Proteins in food processing Edited by R. Yada
99 Detecting foreign bodies in food Edited by M. Edwards
100 Understanding and measuring the shelf-life of food Edited by R. Steele
101 Poultry meat processing and quality Edited by G. Mead
102 Functional foods, ageing and degenerative disease Edited by C. Remacle and
B. Reusens
103 Mycotoxins in food: Detection and control Edited by N. Magan and M. Olsen
104 Improving the thermal processing of foods Edited by P. Richardson
105 Pesticide, veterinary and other residues in food Edited by D. Watson
106 Starch in food: Structure, functions and applications Edited by A-C. Eliasson
107 Functional foods, cardiovascular disease and diabetes Edited by A. Arnoldi
108 Brewing: Science and practice D. E. Briggs, P. A. Brookes, R. Stevens and
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109 Using cereal science and technology for the benefit of consumers: Proceedings
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110 Improving the safety of fresh meat Edited by J. Sofos
111 Understanding pathogen behaviour: Virulence, stress response and resistance
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112 The microwave processing of foods Edited by H. Schubert and M. Regier
113 Food safety control in the poultry industry Edited by G. Mead
114 Improving the safety of fresh fruit and vegetables Edited by W. Jongen
115 Food, diet and obesity Edited by D. Mela
116 Handbook of hygiene control in the food industry Edited by H. L. M. Lelieveld,
M. A. Mostert and J. Holah
117 Detecting allergens in food Edited by S. Koppelman and S. Hefle
118 Improving the fat content of foods Edited by C. Williams and J. Buttriss
119 Improving traceability in food processing and distribution Edited by I. Smith
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120 Flavour in food Edited by A. Voilley and P. Etievant
121 The Chorleywood bread process S. P. Cauvain and L. S. Young
122 Food spoilage microorganisms Edited by C. de W. Blackburn
123 Emerging foodborne pathogens Edited by Y. Motarjemi and M. Adams
124 Bender’s dictionary of nutrition and food technology Eighth edition
D. A. Bender
125 Optimising sweet taste in foods Edited by W. J. Spillane
126 Brewing: New technologies Edited by C. Bamforth
127 Handbook of herbs and spices Volume 3 Edited by K. V. Peter
128 Lawrie’s meat science Seventh edition R. A. Lawrie in collaboration with
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129 Modifying lipids for use in food Edited by F. Gunstone
130 Meat products handbook: Practical science and technology G. Feiner
131 Food consumption and disease risk: Consumer–pathogen interactions Edited
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132 Acrylamide and other hazardous compounds in heat-treated foods Edited by
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 Woodhead Publishing Series in Food Science, Technology and Nutrition xix

133 Managing allergens in food Edited by C. Mills, H. Wichers and K. Hoffman-

Sommergruber
134 Microbiological analysis of red meat, poultry and eggs Edited by G. Mead
135 Maximising the value of marine by-products Edited by F. Shahidi
136 Chemical migration and food contact materials Edited by K. Barnes, R. Sinclair
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137 Understanding consumers of food products Edited by L. Frewer and H. van Trijp
138 Reducing salt in foods: Practical strategies Edited by D. Kilcast and F. Angus
139 Modelling microorganisms in food Edited by S. Brul, S. Van Gerwen and M.
Zwietering
140 Tamime and Robinson’s Yoghurt: Science and technology Third edition
A. Y. Tamime and R. K. Robinson
141 Handbook of waste management and co-product recovery in food processing
Volume 1 Edited by K. W. Waldron
142 Improving the flavour of cheese Edited by B. Weimer
143 Novel food ingredients for weight control Edited by C. J. K. Henry
144 Consumer-led food product development Edited by H. MacFie
145 Functional dairy products Volume 2 Edited by M. Saarela
146 Modifying flavour in food Edited by A. J. Taylor and J. Hort
147 Cheese problems solved Edited by P. L. H. McSweeney
148 Handbook of organic food safety and quality Edited by J. Cooper, C. Leifert and
U. Niggli
149 Understanding and controlling the microstructure of complex foods Edited by
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150 Novel enzyme technology for food applications Edited by R. Rastall
151 Food preservation by pulsed electric fields: From research to application Edited
by H. L. M. Lelieveld and S. W. H. de Haan
152 Technology of functional cereal products Edited by B. R. Hamaker
153 Case studies in food product development Edited by M. Earle and R. Earle
154 Delivery and controlled release of bioactives in foods and nutraceuticals Edited
by N. Garti
155 Fruit and vegetable flavour: Recent advances and future prospects Edited by
B. Brückner and S. G. Wyllie
156 Food fortification and supplementation: Technological, safety and regulatory
aspects Edited by P. Berry Ottaway
157 Improving the health-promoting properties of fruit and vegetable products
Edited by F. A. Tomás-Barberán and M. I. Gil
158 Improving seafood products for the consumer Edited by T. Børresen
159 In-pack processed foods: Improving quality Edited by P. Richardson
160 Handbook of water and energy management in food processing Edited by
J. Klemeš, R. Smith and J-K. Kim
161 Environmentally compatible food packaging Edited by E. Chiellini
162 Improving farmed fish quality and safety Edited by Ø. Lie
163 Carbohydrate-active enzymes Edited by K-H. Park
164 Chilled foods: A comprehensive guide Third edition Edited by M. Brown
165 Food for the ageing population Edited by M. M. Raats, C. P. G. M. de Groot and
W. A. Van Staveren
166 Improving the sensory and nutritional quality of fresh meat Edited by J. P. Kerry
and D. A. Ledward
xx Woodhead Publishing Series in Food Science, Technology and Nutrition

167 Shellfish safety and quality Edited by S. E. Shumway and G. E. Rodrick

168 Functional and speciality beverage technology Edited by P. Paquin
169 Functional foods: Principles and technology M. Guo
170 Endocrine-disrupting chemicals in food Edited by I. Shaw
171 Meals in science and practice: Interdisciplinary research and business
applications Edited by H. L. Meiselman
172 Food constituents and oral health: Current status and future prospects Edited
by M. Wilson
173 Handbook of hydrocolloids Second edition Edited by G. O. Phillips and P. A. Williams
174 Food processing technology: Principles and practice Third edition
P. J. Fellows
175 Science and technology of enrobed and filled chocolate, confectionery and
bakery products Edited by G. Talbot
176 Foodborne pathogens: Hazards, risk analysis and control Second edition Edited
by C. de W. Blackburn and P. J. McClure
177 Designing functional foods: Measuring and controlling food structure
breakdown and absorption Edited by D. J. McClements and E. A. Decker
178 New technologies in aquaculture: Improving production efficiency, quality and
environmental management Edited by G. Burnell and G. Allan
179 More baking problems solved S. P. Cauvain and L. S. Young
180 Soft drink and fruit juice problems solved P. Ashurst and R. Hargitt
181 Biofilms in the food and beverage industries Edited by P. M. Fratamico,
B. A. Annous and N. W. Gunther
182 Dairy-derived ingredients: Food and neutraceutical uses Edited by M. Corredig
183 Handbook of waste management and co-product recovery in food processing
Volume 2 Edited by K. W. Waldron
184 Innovations in food labelling Edited by J. Albert
185 Delivering performance in food supply chains Edited by C. Mena and
G. Stevens
186 Chemical deterioration and physical instability of food and beverages Edited
by L. H. Skibsted, J. Risbo and M. L. Andersen
187 Managing wine quality Volume 1: Viticulture and wine quality Edited by
A. G. Reynolds
188 Improving the safety and quality of milk Volume 1: Milk production and
processing Edited by M. Griffiths
189 Improving the safety and quality of milk Volume 2: Improving quality in milk
products Edited by M. Griffiths
190 Cereal grains: Assessing and managing quality Edited by C. Wrigley and I. Batey
191 Sensory analysis for food and beverage quality control: A practical guide Edited
by D. Kilcast
192 Managing wine quality Volume 2: Oenology and wine quality Edited by
A. G. Reynolds
193 Winemaking problems solved Edited by C. E. Butzke
194 Environmental assessment and management in the food industry Edited by
U. Sonesson, J. Berlin and F. Ziegler
195 Consumer-driven innovation in food and personal care products Edited by
S. R. Jaeger and H. MacFie
196 Tracing pathogens in the food chain Edited by S. Brul, P. M. Fratamico and
T. A. McMeekin
 Woodhead Publishing Series in Food Science, Technology and Nutrition xxi

197 Case studies in novel food processing technologies: Innovations in processing,

packaging, and predictive modelling Edited by C. J. Doona, K. Kustin and
F. E. Feeherry
198 Freeze-drying of pharmaceutical and food products T-C. Hua, B-L. Liu and
H. Zhang
199 Oxidation in foods and beverages and antioxidant applications Volume 1:
Understanding mechanisms of oxidation and antioxidant activity Edited by
E. A. Decker, R. J. Elias and D. J. McClements
200 Oxidation in foods and beverages and antioxidant applications Volume 2:
Management in different industry sectors Edited by E. A. Decker, R. J. Elias
and D. J. McClements
201 Protective cultures, antimicrobial metabolites and bacteriophages for food and
beverage biopreservation Edited by C. Lacroix
202 Separation, extraction and concentration processes in the food, beverage and
nutraceutical industries Edited by S. S. H. Rizvi
203 Determining mycotoxins and mycotoxigenic fungi in food and feed Edited by
S. De Saeger
204 Developing children’s food products Edited by D. Kilcast and F. Angus
205 Functional foods: Concept to product Second edition Edited by M. Saarela
206 Postharvest biology and technology of tropical and subtropical fruits Volume 1:
Fundamental issues Edited by E. M. Yahia
207 Postharvest biology and technology of tropical and subtropical fruits Volume 2:
Açai to citrus Edited by E. M. Yahia
208 Postharvest biology and technology of tropical and subtropical fruits Volume 3:
Cocona to mango Edited by E. M. Yahia
209 Postharvest biology and technology of tropical and subtropical fruits Volume 4:
Mangosteen to white sapote Edited by E. M. Yahia
210 Food and beverage stability and shelf life Edited by D. Kilcast and P.
Subramaniam
211 Processed Meats: Improving safety, nutrition and quality Edited by J. P. Kerry
and J. F. Kerry
212 Food chain integrity: A holistic approach to food traceability, safety,
quality and authenticity Edited by J. Hoorfar, K. Jordan, F. Butler and
R. Prugger
213 Improving the safety and quality of eggs and egg products Volume 1 Edited by
Y. Nys, M. Bain and F. Van Immerseel
214 Improving the safety and quality of eggs and egg products Volume 2 Edited by
F. Van Immerseel, Y. Nys and M. Bain
215 Animal feed contamination: Effects on livestock and food safety Edited by
J. Fink-Gremmels
216 Hygienic design of food factories Edited by J. Holah and H. L. M. Lelieveld
217 Manley’s technology of biscuits, crackers and cookies Fourth edition Edited by
D. Manley
218 Nanotechnology in the food, beverage and nutraceutical industries Edited by
Q. Huang
219 Rice quality: A guide to rice properties and analysis K. R. Bhattacharya
220 Advances in meat, poultry and seafood packaging Edited by J. P. Kerry
221 Reducing saturated fats in foods Edited by G. Talbot
222 Handbook of food proteins Edited by G. O. Phillips and P. A. Williams
xxii Woodhead Publishing Series in Food Science, Technology and Nutrition

223 Lifetime nutritional influences on cognition, behaviour and psychiatric illness

Edited by D. Benton
224 Food machinery for the production of cereal foods, snack foods and
confectionery L-M. Cheng
225 Alcoholic beverages: Sensory evaluation and consumer research Edited by
J. Piggott
226 Extrusion problems solved: Food, pet food and feed M. N. Riaz and G. J. Rokey
227 Handbook of herbs and spices Second edition Volume 1 Edited by K. V. Peter
228 Handbook of herbs and spices Second edition Volume 2 Edited by K. V. Peter
229 Breadmaking: Improving quality Second edition Edited by S. P. Cauvain
230 Emerging food packaging technologies: Principles and practice Edited by
K. L. Yam and D. S. Lee
231 Infectious disease in aquaculture: Prevention and control Edited by B. Austin
232 Diet, immunity and inflammation Edited by P. C. Calder and P. Yaqoob
233 Natural food additives, ingredients and flavourings Edited by D. Baines and
R. Seal
234 Microbial decontamination in the food industry: Novel methods and
applications Edited by A. Demirci and M. O. Ngadi
235 Chemical contaminants and residues in foods Edited by D. Schrenk
236 Robotics and automation in the food industry: Current and future technologies
Edited by D. G. Caldwell
237 Fibre-rich and wholegrain foods: Improving quality Edited by J. A. Delcour and
K. Poutanen
238 Computer vision technology in the food and beverage industries Edited by
D-W. Sun
239 Encapsulation technologies and delivery systems for food ingredients and
nutraceuticals Edited by N. Garti and D. J. McClements
240 Case studies in food safety and authenticity Edited by J. Hoorfar
241 Heat treatment for insect control: Developments and applications D. Hammond
242 Advances in aquaculture hatchery technology Edited by G. Allan and G. Burnell
243 Open innovation in the food and beverage industry Edited by M. Garcia
Martinez
244 Trends in packaging of food, beverages and other fast-moving consumer goods
(FMCG) Edited by N. Farmer
245 New analytical approaches for verifying the origin of food Edited by P. Brereton
246 Microbial production of food ingredients, enzymes and nutraceuticals Edited by
B. McNeil, D. Archer, I. Giavasis and L. Harvey
247 Persistent organic pollutants and toxic metals in foods Edited by M. Rose and
A. Fernandes
248 Cereal grains for the food and beverage industries E. Arendt and E. Zannini
249 Viruses in food and water: Risks, surveillance and control Edited by N. Cook
250 Improving the safety and quality of nuts Edited by L. J. Harris
251 Metabolomics in food and nutrition Edited by B. C. Weimer and C. Slupsky
252 Food enrichment with omega-3 fatty acids Edited by C. Jacobsen, N. S. Nielsen,
A. F. Horn and A-D. M. Sørensen
253 Instrumental assessment of food sensory quality: A practical guide Edited by
D. Kilcast
254 Food microstructures: Microscopy, measurement and modelling Edited by
V. J. Morris and K. Groves
 Woodhead Publishing Series in Food Science, Technology and Nutrition xxiii

255 Handbook of food powders: Processes and properties Edited by B. R. Bhandari,

N. Bansal, M. Zhang and P. Schuck
256 Functional ingredients from algae for foods and nutraceuticals Edited by
H. Domínguez
257 Satiation, satiety and the control of food intake: Theory and practice Edited by
J. E. Blundell and F. Bellisle
258 Hygiene in food processing: Principles and practice Second edition Edited by
H. L. M. Lelieveld, J. Holah and D. Napper
259 Advances in microbial food safety Volume 1 Edited by J. Sofos
260 Global safety of fresh produce: A handbook of best practice, innovative
commercial solutions and case studies Edited by J. Hoorfar
261 Human milk biochemistry and infant formula manufacturing technology Edited
by M. Guo
262 High throughput screening for food safety assessment: Biosensor technologies,
hyperspectral imaging and practical applications Edited by A. K. Bhunia,
M. S. Kim and C. R. Taitt
263 Foods, nutrients and food ingredients with authorised EU health claims:
Volume 1 Edited by M. J. Sadler
264 Handbook of food allergen detection and control Edited by S. Flanagan
265 Advances in fermented foods and beverages: Improving quality, technologies
and health benefits Edited by W. Holzapfel
266 Metabolomics as a tool in nutrition research Edited by J.-L. Sebedio and
L. Brennan
267 Dietary supplements: Safety, efficacy and quality Edited by K. Berginc and
S. Kreft
268 Grapevine breeding programs for the wine industry: Traditional and molecular
technologies Edited by A. G. Reynolds
269 Handbook of natural antimicrobials for food safety and quality Edited by
M. Taylor
270 Managing and preventing obesity: Behavioural factors and dietary
interventions Edited by T. P. Gill
271 Electron beam pasteurization and complementary food processing technologies
Edited by S. D. Pillai and S. Shayanfar
272 Advances in food and beverage labelling: Information and regulations Edited
by P. Berryman
273 Flavour development, analysis and perception in food and beverages Edited by
J. K. Parker, S. Elmore and L. Methven
274 Rapid sensory profiling techniques and related methods: Applications in new
product development and consumer research, Edited by J. Delarue, B. Lawlor
and M. Rogeaux
275 Advances in microbial food safety: Volume 2 Edited by J. Sofos
276 Handbook of antioxidants in food preservation Edited by F. Shahidi
277 Lockhart & Wiseman’s crop husbandry including grassland: Ninth edition
H. J. S. Finch, A. M. Samuel and G. P. F. Lane
278 Global legislation for food contact materials: Processing, storage and packaging
Edited by J. S. Baughan
279 Colour additives for food and beverages: Development, safety and applications
Edited by M. Scotter
Foreword

First published in 1966, Lockhart & Wiseman’s Crop Husbandry Including

Grassland has now established itself as the standard source of information relating
to modern crop production technology and management for students and farmers.
Not only is it one of the most popular reference sources for students in colleges and
universities studying temperate agriculture, it is a text much liked by practitioners
engaged in commercial crop production, as well as by others also employed in the
crop-based industries serving farming. In my view, each new edition confirms and
extends the reputation of this seminal book, and the Ninth Edition is no exception.
It includes many updates and revisions, as it should, in response to the many
changes in agricultural practice since its last publication in 2002. The content and
coverage continues to expand, and rightly so. Living in a period of considerable and
complex change, it is good to see this standard textbook keeping up with the times.
I have had the privilege of knowing both original authors at the Royal
Agricultural College (as was). Jim Lockhart (who sadly passed away in 2012) was
a very enthusiastic potatoes and cereals man, with a love of practical farming, and
this shone through his teaching to many hundreds of agriculture students at
Cirencester during his long career. Tony Wiseman, now retired, was no less a
significant influence on the careers of many future farmers and land agents during
his own long teaching career. Tony was a particularly keen grassland and forage
crop enthusiast, and this still comes through the book today as it did in his teaching
at the College over many years. Crop Husbandry is testimony to their commitment
to agricultural education, and their ‘baby’ has since been in the safe hands of my
close colleagues in writing the most recent editions. Steve, Alison and Gerry
clearly share the same enthusiasm for the subject as the original authors, and this
shines through in the new Ninth Edition.
As a ‘Crops’ man myself, I continue to check various important issues on
occasion in Crop Husbandry and the Ninth Edition is welcome. Important basic
Other documents randomly have
different content
and a Variety of other Foods; and these, if taken Care of, will
produce scarce and valuable Flies in the succeeding
Spring. From the End of this Month to the Middle of March
there are but few Flies that frequent the Fields; altho’
I am of Opinion that some Moths are
bred in every Month of
the Year.
 In order to oblige such persons as may be desirous

To make a C O L L E C T I O N of

M OT H S and B U TT ER FL IES ,
Though unacquainted with the Manner how,

It is judged proper to lay down the following

DIRECTIONS.

P R O V I D E yourself with a Net made of Muschetto Gause, and in

Shape like a Bat-fowling Net; let its Length be one Ell, the Width at
Bottom three Quarters of a Yard, at Top half a Yard, and cut circular;
this must be sewed to a Tape or Ferret, that it may be fastened to a
couple of Hasle or other Sticks five Feet long each, the upper Part
whereof should be bent circular to fit your Net.
You must likewise have a Stick of Hasle, or any other Wood, about
five or six Feet in Length, wherewith to put the Flies and Moths on
the Wing, by beating the Boughs, Hedges, Shrubs, or other Growths
you are near, so that you may be better able to see and take them.
Furnish yourself likewise with Boxes of such Sizes as will go into
your Pocket, let them be lined at the Top and Bottom with Cork; be
also provided with a Pin-cushion, well stock’d with different Sorts of
Pins.
These Things being in readiness, go into the Woods and Fields
thereto adjacent (always placing yourself where the Sun has most
Power, and the Wind the least) also into Chalk-pits, rough Grounds,
Lanes, &c. In all which Places, if it is a fine Day, and a proper
Season of the Year, you’ll find Plenty of Sport.
When you have taken a Fly in your Net, lay the Net flat on the
Ground, which will prevent the Fly from fluttering, then put the Fore
Finger of your Left Hand under the Fly, and with the same Finger of
your Right Hand give it a squeeze on the Back or Chest, and that will
kill it; be careful, however, not to press too hard, least you damage
the Fly. This done take a Pin and run it through the Body, betwixt
the Wings, letting that Side be uppermost which is most beautiful;
then stick it in your Box, and look for more Sport.
Having collected such a Number of Flies as you think proper, and
being returned home, look into your Boxes, and observe which of
them are fit to set: such as you find dead and not stiff are so.
Then (having prepared before-hand two or three Boards covered
with Cork, of about ten Inches by sixteen in Size, or as you find
most convenient to place your Flies in order on and extend their
Wings in the best manner: by the Assistance of little Braces made by
cutting a Card into Lengths or Slips, with a small Pin thrust through
the End of each) proceed to manage them as follows:
Take a Fly out of your Box: see if the Pin be run through it
perpendicularly: if so, stick it on one of your setting Boards, and with
the Point of a Needle (which must be fixt into a small Stick, or what
else you like best) extend one Wing leisurely, till such Time as the
Point thereof is even with the Nose of the Fly you are setting. That
done, fix one of your Card Braces gently on that Wing, to prevent its
giving way; serve the other Wing in the same manner, and your Fly
will appear extended as in the Paintings. Let the Braces remain on
the Wings of Butterflies a Fortnight, on those of great Moths a
Month. Take Notice, however, that a great Number of small Moths
must be set in your Boxes in the Field, otherwise your labour will be
lost; you’ll presently know which these are, by observing them to be
dead and almost stiff; so that it is proper to carry always about you
a little Box of Card Braces for this Purpose.
 The Way to preserve your Flies, after you have taken them from
your Setting Board.
If you put them in Drawers, Boxes, or Frames with Glasses before
them, its proper to get some Camphire, which inclose in small Muslin
Bags, and fasten it to those Places where your Flies are; by this
Means you will destroy those Insects that would otherwise injure
your Flies; and by renewing now and then this Method, I am
convinced your Flies may be preserved several Years. The Months in
England that produce the greatest Variety of Flies, are April, May,
June, July, and August, especially of the Butterfly Kind; and for
Moths, I am of Opinion, that there are many different Species
produced all the Year round. The best Time to take the greatest
Variety of Moths, is for one Hour after Sun-set, and the properest
Places are in and by the Sides of Woods, Gardens, Green Lanes, &c.
where with your Net you’l seldom fail of Sport. Thus much seemed
necessary to say in Respect to taking Insects in the Fly State, and
more would be superfluous.
But as it may be agreeable to some to breed the Flies themselves
from the Caterpillars, I shall likewise give the best Instructions I am
able for that Purpose.
I N the Spring and Autumn Season you may collect great Variety of
Caterpillars, by spreading a Sheet under Oak-Trees: then beating the
Boughs, many Caterpillars will fall, which if taken Care of, will
produce scarce and valuable Moths; you may also obtain by the
same Means Caterpillars from the Black-Thorn, White-Thorn,
Bramble, Chickweed, Willow, and many other Growths.
When you have collected a Number of Caterpillars, and remark’d
the Food you found them on, put them into Boxes, which prepare as
follows: Take a Deal or Wainscot Box, cut a large Square out of the
Top and Bottom, cover the Place cut out with a Piece of Crape
Hatband, glewing the same all round to prevent any Escape. This
done, put your Caterpillars into the Box, with some of the same Food
you found them on, giving them, if you can, fresh every Day. Here
you’ll find them feed and thrive; and after changing their Skins
(some five and some six Times) they will go into the Aurelia State,
and there remain for a certain Time, some much longer than others;
but in about fourteen Days from this last change you may look into
your Boxes, to see if you have any Flies bred; remembring that out
of such as are produced in this manner, much more perfect Flies
may be chosen, than any that can be caught; and as several Sorts of
Caterpillars go down into the Earth, and there change to Chrysalis,
some Earth must be put into the Boxes for that Purpose, at least two
or three Inches deep. Never take the Chrysalides out of the Earth,
nor disturb them till the Flies are bred.
There is yet another Thing proper to be known, in order to
compleat your Collection. A great Number of Caterpillars go into the
Earth, and there change to Aureliæ, whose Moths are seldom upon
the Wing till Night; these Aureliæ are to be got by digging with such
a Trowel as the Bricklayers use, about the Roots of Trees, such as
Oaks, Elms, Limes, Poplars, Willows, &c. also by the Sides of Walls
and Pales. The usual Time to dig for them is from September to
March.
When you have obtain’d a Number of Aureliæ by digging, you
must provide for them thus: Get some Earth and scowering Sand,
mix them well together, and put the Mixture into some large Garden
Pots; lay your Aureliæ thereon, covering them with Moss; then sew a
Piece of Crape Hatband round a small Hoop, and put such a Cover
on each Pot, in order to receive the Flies when bred, which will
usually be in the Months of March, April, May, and June. I have
always kept my Pots of Aureliæ out in the open Air, and the Flies
have been produced with great Success; however it may be proper
to place a Piece of Board over each Pot, to prevent unforeseen
Accidents.
Those who think proper to put these Directions in Practice, will, I am
convinced, in a short Time, be possessed of a great Number of
valuable Flies. What Food the Caterpillars mentioned in this Work
chuse to feed on, the Time when they change into Aureliæ, and
when they issue forth
 in the Fly State, may be seen
in the Description of
each Plate.

ER R ATA .
Page. Num. Read. Instead of
8 XVII Chrysalis Chrysalisis
11 VI nigra alba
18 II Cl. 3. S. A. 2. Cl. 3. S. E. 1.
20 VII form from
23 XIII to o
49 I Sect. a.
51 V Cl. 2. S. a. 5. Cl. 2. S. a. 2.
4 The Great }
52 I
Fox-tail Grass.}
53 IV Cl. 2. S. b. 4. Cl. 2. S. a. 4.
62 III Cl. 1. S. a. 3. Cl. 2. S. a. 4.
63 of Butterflies of Caterpillars
On the Plates.
38 I Cl. 1. S. b. 1. Cl. 1. S. a. 1.
38 II Cl. 1. S. b. 2. Cl. 1. S. a. 2.
42 I Cl. 2. S. a. 1. Cl. 2. S. 1. b. 1.
42 II L. I. Ch. III. L. I. Ch. II.
62 II Cl. 1. S. a. 2. Cl. 1. S. a. 1.
 A Synoptical T A B L E of the Moths and Butterflies
contained in this Work.
C AT E R P I L LA R S .
Producing Moths.
Having circular Rings or Joints.
Naked.
Without Protuberances.
T h e great yellow Underwing. The Wild Arrach. The Angle
Shades. The Pease Blossom. The small green Oak Moth. The
small Ermine Moth. The Broom Moth. The sallow Moth. The
Codling Moth. The Province Rose Moth. The Scallop-wing’d
Oak Moth. The Black-thorn Moth. The green Moth with silver
Lines. The Ranunculus Moth. The Water-Betony Moth. The
small Elephant Moth. The Gold-spot Moth. The Sword-grass
Moth.
With Horns on the Tail.
The Jessamine-Hawk Moth. The Unicorn, or Bindweed-Hawk
Moth. The Privet-Hawk. The Olive-shades, or Lime-Hawk. The
Eyed Willow-Hawk. The Poplar-Hawk. The Ladies Bedstraw,
or Elephant Moth.
With one Protuberance on the Rump.
The Ealing’s Glory.
With two or more Protuber.
The Ozier, or Pebble Moth.
With Shoulders rising into an Angle.
The Puss Moth. The Wild Rose Moth.
Having little Hair.
Without Protuberances.
The Goat Moth. The Emperor Moth. The Plumb-Tree Moth.
With Protuberances.
The Willow Red-Underwing.
Having much Hair.
Without Protuberances.
The Great Tyger. The Cream-Spot Tyger. The Scarlet Tyger.
The Black Arches. The Great Ermine Moth. The Spotted Buff
Moth. The Gipsey Moth. The Buff Tip. The White Satin Moth.
 The Lacquey. The Great Egger. The Grass Egger. The
December Moth. The Spotted Red and White Underwing. The
Wood Tyger. The Mother of Pearl Moth. The Yellow July Oak
Moth. The small Egger. The Fox-coloured Moth.
Having Rings of different Colours.
The Cinnabar Moth.
Having indented Marks.
The Bramble Moth.
Having fleshy Protuberances on the Head, Back, or Tail.
The Lappit-Moth. The Drinker. The Yellow Tail. The Dagger
Moth. The Wild Pine Tree Lappit-Moth.
Having many Tufts of Hair.
The Black Tussock. The Yellow Tussock. The Red Spot
Tussock. The Orange Tussock. The Nut-Tree Tussock. The
Sycamore Tussock.
Half Loopers.
Having 8 Feet, 2 Holders, 6 Claws, and with Protuberances.
The Crimson Underwing.
Having 4 Feet, 2 Holders, 6 Claws. Hairy.
The Silver Y Moth.
Loopers.
Naked.
Without Protuberances.
The Brindled Beauty. The July Arrach Moth. The Mottled
Umber. The July Sallow Moth. The Buff Argus. The Green
Broom Moth. The Lime Moss Moth.
With Protuberances.
The Spotted Elm Moth. The Swallow-Tail Moth. The October
Moth. The Brimstone Moth. The Scallop-winged Moth. The
Richmond Beauty. The Hawthorn Moth.
Hairy.
Without Protuberances.
The large Magpye, or Curran Moth. The Gooseberry Moth.
Having Tufts of Hair.
The Brindle Moth.
Shaped like Wood-lice.
Small Oak Egger-Moth.
Producing Moths whose Generation is unknown.
Glory of Kent. Cleifden Nonpareil.
Producing Flies between the Moth and Butterfly.
 The Burnet Moth.
Producing Butterflies.
Smooth.
Without Protuberances.
Swallow-Tail Butterfly. Brimstone Butterfly.
Having little Hair.
Producing round-winged Butterflies.
White Butterfly with black Veins. Large white Garden
Butterfly. Small white Garden Butterfly. White Butterfly with
green Veins. Orange Tip, or Lady of the Woods.
Producing scallop-wing’d Butterflies.
The Marmoris, or Marble Butterfly. The Meadow Brown. The
Great Argus, and Wood Argus.
Producing Butterflies with large Heads and Bodies.
The Grizzled Butterfly.
Armed with Spikes.
Whose Chrysalis hangs by the Tail.
The Admirable Butterfly. The Peacock Butterfly. The painted
Lady. The great Tortoise-shell. The Comma-Butterfly. The
Great Fritillary. The Plantain Fritillary. The Heath Fritillary. The
Willow Butterfly. The small Fritillary. The great Fritillary, with
silver Spots.
Shaped like Wood-lice.
The Purple Hair-streak Butterfly. The Brown Hair-streak. The
green Butterfly.
Producing Butterflies whose Generation is yet unknown.
The Blue Argus Butterfly. The Purple High-Flyer, or Emperor
of the Woods.
 T H E
Names of the Subscribers to, and Encouragers

of,

Mr. W I L K E S ’s Attempt towards a

Natural H i s t o r y of
English M o t h s and
Butterflies.
A.
H I S Grace the Duke of Argyle.
His Grace the Duke of Athol.
William Adams, Esq;
The Aurelian Society.
Mr. Stephen Austin.

B.
The Right Honourable the Earl of Bute.
Miss Jane Banister.
Richard Lovell Badcock, Esq;
William Berton, Esq;
John Browning, Esq;
William Bunberry, Esq;
Buckley, Esq;
Mr. Henry Baker.
Mr. Ephraim Bell.
Mr. Elias Brownsword.
Mr. Walter Blackett.
Mr. Brindly.

C.
The Right Honourable the Lord James Cavendish.
The Right Honourable the Lord Charles Cavendish.
The Honourable Alexander Hume Campbell, Esq;
Mr. Peter Collinson.
Mr. Philip Constable, Junior.
Mrs. Chandler.
Mr. Clements.
Mr. Chapple.
Mr. Chadwell.

D.
Richard Dashwood, Esq;
Peter Delme, Esq;
Mrs. Dellaval.
Mr. Davis.
Mr. Joseph Dandridge.
Mr. Dodesly, 4 books.
 E.
Mrs. Susanna Eaton.
Mrs. Edwards.

F.
The Right Honourable the Lady Viscountess Fitz-Williams.
The Right Honourable the Lady Featherstone.
William Farington, Esq;
Mrs. Farmer, at Birmingham.

G.
His Grace the Duke of Gordon.
The Right Honourable the Lady Betty Germain.
John Gale, Esq;
Charles Godwin, Fellow of Balliol College in Oxford.
Captain John Godwin.
Mr. Thomas Grace.

H.
The Right Honourable the Lord Howard.
The Most Reverend Father in God Thomas, Lord Archbishop of
Canterbury.
James Horne, Esq;
Henry Le Noy Hunter, Esq;
Mrs. Mary Vere-Hunt.
Mr. Samuel Hartley.
Mr. Hodges, 3 Books.
 J.
Mr. Johnson.
Mr. Jackson in St. James’s Street, 3 Books.

K.
Mr. Thomas Knowlton.

L.
The Right Honourable the Earl of Londonderry, 2 Books.
William Lock, Esq;
Mr. James Lemon.
Mr. Samuel Lee.

M.
His Grace the Duke of Montagu.
Dr. Mead.
The Reverend Mr. Thomas Manningham.
Mr. Mauduit.
Mr. Daniel Marshal.
Mr. Miller.

N.
Her Grace the Duchess of Norfolk.
John Nicoll, Esq; of Coney-Hatch.
Miss Nicoll, at Southgate.
The Reverend Mr. John Newton, at Gloucester.

O.
Nathaniel Oldham, Esq;
Mr. Edmund Overall.

P.
Her Grace the Duchess of Portland.
Miss Phillips, Grosvenor-Street.

R.
Her Grace the Duchess of Richmond.
The Right Honourable the Lord Rolle.
The Royal Society of London.

S.
The Right Honourable the Countess of Shaftsbury.
The Right Honourable the Countess of Stamford.
The Right Honourable the Lady Diana Spencer.
The Right Honourable the Lady Elizabeth Spencer.
The Right Honourable the Lady Smithson.
Sir Francis St. John, Baronet.
Sir Hans Sloane, Baronet.
John Archer Shish, Esq;
Mrs. Smith, at Oxford.

T.
The Right Honourable the Lord Trevor.
The Honourable Mrs. Trevor.
James Theobald, Esq;
Doctor Christopher Jacob Trew, at Norimburg.
The Honourable Mr. Talbot.
James Tilson, Esq;
Miss Tasburgh.

W.
The Honourable Mrs. Walter.
Ralph Willett, Esq;
Taylor White, Esq;
Francis Whithead, Esq;
Horace Walpole Esq; of Arlington-Street.
Mr. William Wells.
Mr. Wollaston.
Mr. Woodhouse.
Mr. Whittle.
Mr. Ware.

Y.
The Honourable Mr. Yelverton, 3 Books.
 B O O K I.

P A R T I.
The C a t e r p i l l a r s , described in this Book, are such as produce
Moths; of which, as there is a great Variety, ’twas thought proper
to range them under the following Heads or Chapters.

C H A P. I.
The Caterpillars belonging to this Chapter have six Hooks or Claws
before, eight Feet in the middle, and some have, and some have not
two Holders behind. Their Bodies are composed of twelve circular
Joints, or Rings, conjoined by a common Membrane, which they are
capable of contracting or expanding. When they would move along,
they dilate the muscular Skin that separates the first Ring from the
next; they advance the first Ring to a certain Distance, and then, by
contracting and expanding the Skin of that Part, they move the
second Ring: the same Method moves the Third, and so the whole
Body marches in Succession: the Motion of their Feet and Claws
corresponding with and assisting the progressive Motion of the
Rings. Vide Spectacle de la Nature, Dial. i.
The Caterpillars under this Head may likewise be divided into three
Classes:

I. Naked or without Hair.

II. Having little Hair.
III. Having much Hair.
 The First Class, or the naked and without Hair, may be subdivided
in the following Manner.

C l a s s I.

Such Caterpillars whose Bodies are Smooth.

S e c t . A.

Without Risings, or Protuberances

L. 1. Ch. 1.
I. Cl. 1. S. A. 1.

THE G R E AT YELLOW-UNDERWING M O T H . The

Caterpillar of this Moth lives through the Winter, and comes to its full
Growth in May: It is found in Gardens, and other Places, and usually
feeds in the Night, as many other of the naked Caterpillars do.
Indeed, were they to do otherwise, they would soon be devoured by
the Birds, which are much fonder of these Smooth Caterpillars than of
the hairy ones. In the Day, they hide themselves within the Earth,
and in other secret Recesses. They feed on the Leaves of the Stock-
July and other Flowers, as also on Grass, &c. They put on the
Chrysalis Form, within the Earth, in May, and the Moths are bred in
June. Great Plenty of this Moth, and other Species of the Yellow-
Underwing, were taken feeding on the Honey Dew, on the Limes and
other Trees, in the Gardens of John Philips, Esq; at Layton in Essex;
they were discovered, by the Help of a Candle and Lanthorn, from
Twelve o’Clock at Night till Two in the Morning; and were so fearless,
that they would suffer one to take them with the Hand. At the same
Time the Angle-Shade and several other Moths were taken.
See Lister on Godartius, P. 52. N. 41. Albin, P. 72. Reaumur, Pl. 14.
Pag. 342. vol. 1.
 l. i. ch. i. Cl. 1. S. A. 1.

The Double Stock July-Flower.

Leucoium incanum, majus, variegatum, flore pleno. C. B. Pin. 201.

L. 1. Ch. 1.
II. Cl. 1. S. A. 2.

T H E W I L D A R R A C H M O T H , Mr. Rosel says, The Caterpillar

feeds on the Wild Arrach; that it changes to a Chrysalis, within the
Earth, in September, and that the Moth appears at the End of May
following. I once took some of these Caterpillars feeding on the
Arrach in September, but had not the good Fortune to breed any
Flies from them. See Rosel, Cl. 2. Tab. 32.

l. i. ch. i. Cl. 1. S. A. 2.

The Wild Arrach in Flower.

Atriplex folio deltoide. Petiv. Herb.
L. 1. Ch. 1.
III. Cl. 1. S. A. 3.

T H E A N G L E - S H A D E S , a Moth. It is advisable to look for the

Caterpillar of this Fly on Nettles, altho’ some feed on Fruit Trees,
Bramble Bushes, &c. It goes into the Chrysalis State at the End of
June, in a Web mixed with Earth, which it forms upon the Ground;
and thus it remains till the Beginning of September, when the Moth
is produced. There is an early Breed of this Moth in May, but, as I
have not had the Caterpillar in the Spring, I cannot relate its
Progression. The Fly may be taken in the Evenings, in Gardens,
feeding on the Flowers; but I have not met with them very frequent.
See Godartius, Part 1. Tab. 56. Lister on Godartius P. 54. N. 44.
Albin, Pl. 13. Reaumur, Pl. 8. P. 258. Pl. 14. P. 342. Vol. 1.
 l. i. ch. i. Cl. 1. S. A. 3.

The Great Mogul Plum.

Prunus fructu magno ovato rubente. Tourn.

L. 1. Ch. 1.
IV. Cl. 1. S. A. 4.

T H E P E A S E - B L O S S O M , a Moth. Its Caterpillars are reported

by Merian, and Rosel, to feed upon the wild Lark-Spur that grows
amongst Corn. They are full fed at the Beginning of August, when
they change to the Chrysalis, but appear not in the Moth State till
the June following. This Fly has been bred in England by the
Honourable Mrs. Walters, and by Nathaniel Oldham, Esq; but, at
present, is very rare.
See Merian, Vol. 1. Ch. 40. Rosel, Cl. 2. Tab. 12.

l. i. ch. i. Cl. 1. S. A. 4.

The Lark-Spur.
Delphinium, hortense, flore majore & multiplici cœruleo. Tourn.
L. 1. Ch. 1.
V. Cl. 1. S. A. 5.

T H E S M A L L G R E E N O A K M O T H . The Caterpillar feeds on

the Oak, and sometimes such Numbers of them are produced at the
Beginning of May, that they, in a Manner, strip the Oak-trees of their
Leaves. They are enabled, by the Help of a Spining, which they
fasten after the Manner of the Spider, to let themselves down from
one Bough to another, and from thence to the Ground, if they have a
mind. They change into the Chrysalis State in a curled Form within
the Oak-leaves, (which they wrap over them, and fasten together by
their Web) and, after remaining so for about fourteen Days, the Fly
is bred. If you beat the Branches of the Oak-trees you may take
Plenty of this Moth in the Day-time.
 l. i. ch. i. Cl. 1. S. A. 5.

The Yellow Strip’d Tulip.

Tulipa hortensis flore luteo variegato.

L. 1. Ch. 1.
VI. Cl. 1. S. A. 6.

T H E S M A L L E R M I N E M O T H . The Caterpillar that produces

this Moth is as common as those just mentioned. I have seen a
Hedge-row of White-thorn, at the End of May and at the Beginning
of June, the Leaves of which have been eaten almost up by these
Caterpillars. They feed also on Black-thorn, Fruit-trees, &c. when
they are preparing to change to Chrysalis, they get together in
Numbers, and spin a large transparent Web, within which they
fasten themselves by the Tail, and undergo their Change. They
remain in this Condition for about three Weeks: The Moths come
forth in June and July, and are very common about most Hedges.
See Albin, P. 70. Reaumur, Pl. 12. Pag. 208. Vol. 2.

l. i. ch. i. Cl. 1. S. A. 6.

The Orange-Peach, with its Blossom.

 Persica, dura carne buxea. C. B. Pin.

L. 1. Ch. 1.
VII. Cl. 1. S. A. 7.

T H E B R O O M - M O T H . The Food of this Caterpillar is the Leaves

of Broom, on which I found Plenty of them, from the 20th to the
30th of September, near Shooter’s Hill in Kent; they were of the
Bigness express’d in the Plate. The Green ones produced male Flies.
They all went into the Earth at the Beginning of October, and, at the
Beginning of May following, the Moths were bred. I never could take
any of them in the Fly-state.
See Rosel, Cl. 2. Tab. 52.
 l. i. ch. i. Cl. 1. S. A. 7.

The Broom, in Flower and Seed.

Genista angulosa Trifolia. I. B. 1388.

L. 1. Ch. 1.
VIII. Cl. 1. S. A. 8.

T H E S A L L O W M O T H . The Caterpillar was fed by Mr. Dandridge

on the common Sallow, until it changed to a Chrysalis within the
Earth, which was at the Beginning of June. The Moth was produced
about the Middle of September. These Moths are not common; for,
in all my Practice, I have not been able to take above three or four,
and that was in the Evening, near Shooter’s Hill, in the Month of
September. The Caterpillars are likewise very scarce.
See Albin, Pl. 33.

l. i. ch. i. Cl. 1. S. A. 8.

Common Sallow in Flower.

Salix Cutifolio rotundo. C. B. Pin.
L. 1. Ch. 1.
IX. Cl. 1. S. A. 9.

T H E C O D L I N G M O T H . Mr. Rosel says, The Caterpillar of this

Moth feeds on the Kernels of Apples and Pears. The Moth lays her
Eggs at the End of June: Eight Days after the Caterpillars are bred;
and, when full fed, they go out of the Fruit and change to the
Chrysalis under the Bark of the Tree. They remain there all the
Winter, and the Moths are bred in June following. I have, myself,
found Plenty of these Flies sticking on the Bark of the Oak-trees, in
Richmond Park, at the End of June, in the Day-time.
See Rosel, Cl. 4. Tab. 13.
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