Wheat and Its Improvement
Book format: An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.
Publisher: Date:8/4/2009 - General Books LLC
By: Charles Arthur Michels
Excerpt from book: 7innipeg. Towards the equator the limits of wheat generally vary between 20 and 25 degrees north and south latitude. It thrives in Southern Brazil, in Cuba, and in southern Hhod- esia in South Africa at these latitudes. Another important factor in determining where whec.t can be raised is the altitude, which may ?? considered as the complement of latitude. On the mountain plains of Colombia and Ecuador it grows at the equator. Thus wheat is raised in America fro..: the equator, 10,000 feet above sea level, to Dc.wson und the Klondike River 2,00 feet above sea level and at least 65 degrees 30 minutes north latitude. In the United States the Census shows that in 1880, over eighty percent of tho grain was grown at an elevation between 500 and 1500 fc-tt above sea level. In 1890 trie altitude at which wheat wac raised varied from 100 feet below sea level to over 10,000 feet above sea level, and about seventy percent was raised between 500 and 1GOO feet elevation. It can be raised with fair success at great elevation in England. The plains and mountain slopes of Sicily produce wheat, the upper limit of its growth having been given in 1863 as 2500 feet in altitude. A member of the Manitoba legislature, llr. Burrows, has stated, "that fifteen years of history shov/s that altitudes have very much to do with summer frosts, and that 800 to 1300 feet above sea level is the best altitude for lío. 1 hard wheat in llanitobia. Perhaps the greatest elevation at which wheat can ?? raised is in Asia on the Himalaya mountains 11,000 feet above sea level. The four counties of Kansas occupying the center of its famous wheat regions have an average elevation of about 1600 feet, the Colorado station has developed a type of wheat adapted to the higher altitudes of the mountain regions, those ...