The basis for the improvement of American wheats . -. .-G=. c.^ ^s W N ^ P^ATS AT Ga = R = Original. .TT Par, M::.. Fig. 2.—Experimental Wheat Plats at Garrett Park. showing earlsess ofKINGS Jubilee; 1, Leaks: 2, Kings Jubilee: 3, Tuscan: 4, Purple. Original. 63 The ))ost variotios so fsir known for our use from these reg-ions iire:Early Japanese, Yeniide, Kintaniu. Japanese No. 2, Onioara, Daruuia,Japanese No. 1, Japanese No. 4, Shiro-yeniidashi. Allora Spring, Stein-wed(»l. Early Baart, Kino\s Jubilee (Plate VIII. Eig. 2), Koseworthy,Canning Downs, Kathia, an
The basis for the improvement of American wheats . -. .-G=. c.^ ^s W N ^ P^ATS AT Ga = R = Original. .TT Par, M::.. Fig. 2.—Experimental Wheat Plats at Garrett Park. showing earlsess ofKINGS Jubilee; 1, Leaks: 2, Kings Jubilee: 3, Tuscan: 4, Purple. Original. 63 The ))ost variotios so fsir known for our use from these reg-ions iire:Early Japanese, Yeniide, Kintaniu. Japanese No. 2, Onioara, Daruuia,Japanese No. 1, Japanese No. 4, Shiro-yeniidashi. Allora Spring, Stein-wed(»l. Early Baart, Kino\s Jubilee (Plate VIII. Eig. 2), Koseworthy,Canning Downs, Kathia, and Nashi. (3) Though varieties of Russian origin are, on the whole, the best,there are certain sorts from other countries which l)ehave much likethem. These are Eulcaster, Lancaster, Tasmanian Red, Eultz, Chu-but, Prolifero. Rieti, Nashi, Mediterranean, Tangarotto, and Valley. (4:) Durum, Polish, and poulard wheats, besides ])eing admirablyadapted for making macaroni, are all rather resistant to leaf best known varieties are: Arnautka, Kubanka, Beloturka, Medeah,El Safra, Gallands Hybrid, Petanielle noire de Nice, Chernokolosk
Size: 1836px × 1360px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., book, bookcentury1900, bookdecade1900, bookpublisherwashingtongpo
