235 
pulating of the environment to siiit a given type. With this wlieat^ 
or with some otlier 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 beiog 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 tlieir production 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 cxperts from 
amongst the mixtarc in which they Ibmul ihomselves. In l.ittiM" 
