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The Improvement of English Wheat

Published online by Cambridge University Press:  27 March 2009

A. E. Humphries  and
R. H. Biffen
A. E. Humphries
Affiliation:
President of the Incorporated Association of British and Irish Millers
R. H. Biffen
Affiliation:
Agricultural Department, Cambridge University.
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Extract

The following résumé of the work so far published by the Home-grown Wheat Committee of the National Association of British and Irish Millers is based upon a paper presented by one of us to the International Convention of Millers which met in Paris during October, 1905. This work being well past the tentative and preliminary stages it proved possible to make a broad survey of it and to piece together isolated special portions which have been published from time to time.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 2 , Issue 1 , January 1907 , pp. 1 - 16
Copyright
Copyright © Cambridge University Press 1907

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References

page 1 note 1 “The Improvement of English Wheat,” by A. E. Humphries, published by the Incorporated National Association of British and Irish Millers, 59, Mark Lane, London, E.C.

page 4 note 1 Hall, , Journal of the Board of Agriculture, Vol. XI. p. 321.Google Scholar

page 9 note 1 Humphries, “Improvement of English Wheat.”

page 10 note 1 Since this résumé was written baking trials have been completed on Fife grown in England, Browick, Garton's New Era, and on three sets of Rivet. The results from the three first named sorts disclose no substantial difference due to the stage of ripeness at cutting. From the sets of Rivet varying results were obtained, so that the only positive statement which can be made on this point is that Rivet is the only sort tried which has shown under any conditions a gain in strength resulting from cutting at an early stage of ripeness.

page 15 note 1 Biffen, , Journal of Agricultural Science, Vol. I. No. 1.Google Scholar