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pulating of the environment to suit a given type. With this wheat, 

 or with some other type into which its peculiarity is brought by 

 cross - breeding, wheatcultivation becomes possible on many a 

 rieh bottomland, now given over to pastures or to maize, where, 

 to grow the ordinary types of wheat, it would be necessary to 

 keep the land from flooding by expensive works. 



One of the reasons why the importation of wheatvarieties 

 from other countries nearly always means disappointment, lies, 

 I think, in the fact that always „good" varieties are tried. And 

 if a variety has the name of being excellent anywhere, this 

 necessarily means that it is by its genetic Constitution especially 

 well adapted to local conditions and uses and local tastes. Thus 

 lately therehave in England and in Holland been tried several 

 varieties of excellent Australian wheat. Without exception these 

 wheats have proven valueless, because of the high susceptibility 

 to rust, among other things. Similarly, several strains of wheat 

 produced by the Svalof experiment Station in Sweden have been 

 tested in Holland. 



It seems that in Sweden a better price is paid for coloured 

 than for white grain. The varieties tested in Holland had all 

 coloured grain. 



But there, white grain commands a better price, so that, 

 to begin with, the very colour which was an advantage in Sweden 

 proved a fault in Holland. 



The experiments with Swedish wheats were rather failures, 

 probably also, because they could not compete in Holland with 

 varieties which would not even survive the Swedish climate. 



It has been often proclaimed that every country should 

 produce its own variety of wheat or other agricultural plants, 

 but this is obviously not true. The necessary combination of 

 genetic factors can be made anywhere, but the choice between 

 the types should be made on the spot, testing each form 

 under the most economic conditions in comparison whit the 

 best others. The fact that those wheats at Svalof are excel- 

 lent in Sweden Stands in no relation to their produetion in 

 Svalof. Probably the first valuable wheats there were not made 

 in Sweden at all, but imported amongst others from France, 

 England or Germany. But they are good, because of the fact 

 that they have been chosen in Sweden by Swedish experts from 

 amongst the mixture in which they found themselves. In latter 



