This book discusses how the quality and yield of wheat can be improved by altering traditional practices of growing. The author guides us through a range of techniques that existing research has shown to be beneficial, and explains why they work. The author refers to ancient and more recent research, showing how practices of improving quality and yield have evolved over time. This fascinating book is a thorough exploration of the science behind wheat farming, and is an essential read for those interested in understanding the complex world of agriculture, and the factors that contribute to optimizing the growth and quality of one of our most important cereal crops.
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Excerpt from Improving the Quality of Wheat
I wish to express my appreciation of the guidance of Professor I. P. Roberts, Professor G. C. Caldwell and Professor Thomas F. Hunt, who constituted the committee having my work' in charge, also of the advice given by Dean L. H. Bailey and the assistance of Mr. G. N. Lauman. For the analytical work, extending through a period of seven years and involving several thousand chemical determinations, I am indebted to Professor S. Avery, Mr. R. S. Hiltner, Professor R. W. Thacher, Mr. V. Nikaido, Miss Rachael Corr, Mr. H. B. Slade and Mr. G. H. Walker. Mr. Alvin Keyser has kept records of the wheat breeding plats and Mr. E. G. Montgomery has assisted in.
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