It was a time of relative calm and prosperity for Texas farmers and ranchers.
The country was still reeling from the devastating floods that ravaged much of the state in early March and early April, as well as a massive fire that destroyed more than two-thirds of the U.S. South.
But that optimism was short-lived.
Texas farmers were devastated by the fires, and the drought left the state reeling.
And Texas farmers weren’t the only ones in trouble.
The first corn plant was planted in May 1792 in Harris County, Texas.
By the end of the year, the state had grown corn to more than 200 million bushels, according to the U, and by 1808 the state was producing enough corn to supply Texas for over a decade.
“It was one of the best times in Texas history,” says Greg Soper, a professor of agriculture at Texas A&M University and the author of Texas’ Corn: The History of a New Food.
But the first crop was not just a boon for Texas, it was a boon to other American crops as well.
In fact, it made a significant dent in the price of corn, and it also made it possible for other American producers to become involved in the crop.
“The price of the corn was pretty much pegged to the price that the Americans could buy corn from Mexico for a similar amount of money,” Soper says.
And for a time, that meant American producers could sell their corn at a cheaper price to Mexicans than they could to other European countries.
“If the price was a bit lower, they could buy more corn, they can buy more of it, and they can get more out of it,” Sopers says.
“That was the start of what became a huge global boom in American corn and it was the beginning of the American market for corn.”
But that boom ended, and so did the price.
In the 20th century, the price for a bushel of corn in the U