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Updated: May 25, 2025
He saved the grains, or sometimes the whole heads of such plants separately, and tried to multiply them in such manner as to avoid intermixtures. His first result was the "Mungoswell's wheat." In the spring of 1819 he observed quite accidentally in a field of the farm of that name, a single plant which attracted his attention by a deeper green and by being more heavily headed out.
After two years of rapid multiplication it proved to be a good new variety and was brought into commerce. It has become one of the prominent varieties of wheat in East Lothian, that county of Scotland of which Haddington is the principal borough. The grains of "Mungoswell's wheat" are whiter than those of the allied "Hunter's wheat," more rounded but otherwise of the same size acid weight.
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