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Further reading

Le Couteur, J. 1836. On the varieties, properties and classification of wheat. Jersey.


Percival, J. 1921. The wheat plant: a monograph. London.


Bakery Bits, Somerset. John Letts miller of Lammas Fayre Heritage Flour.


Tickell, O. 2016. Farming with the grain - John Letts and his evolutionary 'made for organic' heritage seeds. The Ecologist Magazine, 10.11.2016.


Letts, John 2020. Continuous Grain Cropping: John Letts explains how to grow wheat without rotation. The Land Magazine.


The Rise of Real Bread.


BBC 2018. “On Your Farm”. Future Food: Heritage Harvest


The King’s Cross Bun Project, 2019.


Letts, John 1999. Smoke-Blackened Thatch: A Unique Source of Late Medieval Plant Remains from Southern England. 2nd Revised edition. Historic England & The University of Reading.


Letts, John 2007. Growing Straw for Thatching: A Guide. Martock, Somerset: Conservation of Historic Thatch (COHT) Committee.


Moir, J. and Letts, J. 1999. Thatching in England: 1790-1940. Part 1, English Heritage Research Transactions 5. London: James & James


Cox, J.  and Letts, J.B. 2000. Thatch: Thatching in England 1940-1994. English Heritage Research Transactions, Research and Case Studies in Architectural Conservation 6. London: James & James


Lupton, F. 1987. Wheat Breeding: its scientific basis. London: Chapman and Hall.


Harris, D. and G. Hillman 1989. Foraging and Farming: the Evolution of Plant Exploitation. Routledge: One World Archaeology.

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