Main Importations





DURING the nineteenth century, wheat was frequently imported
from Europe to supplement American crops. Samples of these
shipments were often planted for trial, along with other European
varieties brought into the country by immigrants and other
travelers.
 For several years prior to 1792, Siberian wheat was introduced
into New Hampshire from England. However the wheat degen-
erated and new importations had to be made.
 A bearded red winter variety called Mediterranean wheat was
the most popular new wheat during the first half of the nine-
teenth century. It was introduced in 1819 from islands in the
Mediterranean as part of a search for an early maturing variety
that could be sown late in the season. Its chief competitors were
the white soft wheats, commonly grown during this period and the
favorites of millers and flour users. The Mediterranean was a red
wheat producing a fine, red bran, difficult to separate because of
the poor milling methods then in use. Farmers liked the Mediter-
ranean because of its resistance to the Hessian fly.
 The records of Purplestraw, whose origin is unknown, date
back to 1822. It was planted to 116,000 acres in 1924. The Gold
Drop variety was imported from England prior to 1843; and China
wheat, which is still being grown, came from China about 1845.
 The White Australian or Pacific Bluestem, decended from the
White Lamma of England. It reached California from Australia
before 1850, and proved to be superior to the other varieties then
being grown on the Pacific Coast. Another wheat, White Winter,
which is probably of English origin, was being widely grown in
the Willamette Valley of Oregon by 1855 and is still found
there. (1)
 [66]