Abstract
THE plants making up the miscellany known as ‘field crops’ are distributed throughout the families of the flowering plants almost haphazard. The qualities which make them valuable in industry or as food for man or stock, such characters as the production of fleshy roots or shoots, starchy or oily seeds, long fibres, etc., are usually of little or no importance to the botanist tracing phylogenetic relationships (although when correlated with wider ecological and soil studies they may be of fundamental interest) and, in consequence, the study of field crop plants has been seriously neglected by academic botanists.
Introduction to the Botany of Field Crops
By Prof. J. M. Hector. (South African Agricultural Series, Vol. 16.) Vol. 1: Cereals. Pp. xii + 478 + xiii–xxxiv. Vol. 2: Non-Cereals. Pp. viii + 479–1128 + ix–xxxiii. (Johannesburg: Central News Agency, Ltd.; London: Gordon and Gotch, Ltd., n.d.) 70s. net.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Rights and permissions
About this article
Cite this article
BRIERLEY, W. Introduction to the Botany of Field Crops. Nature 143, 617–618 (1939). https://doi.org/10.1038/143617a0
Issue Date:
DOI: https://doi.org/10.1038/143617a0
