1^) 



recently been opened to .settlement, but wheat culture ha« developed 

 rapidly in the new lands. The soil is generally black and rich in 

 humus, just as in the district last described, and produces wheats with 

 a large gluten content, which quality is further increased in the west- 

 ern portion by the dry. hot summer weather. The general demand 

 is for hard-grained, drought-resistant varieties, and such sorts are 

 already grown to a considerable extent. In recent years there has 

 been an increasing tendency toward the cultivation of the durum or 

 macaroni wheats, the chief variety grown so far being Nicaragua 

 which has become quite popular. This variety is very hardy, yields 

 well, and the grain is extremely hard and glutinous. It is quite simi- 

 lar to Ku))anka. Arnautka, and other macaroni wheats grown in 

 southern Russia, and for which there is so much demand in France 

 and Italy. Notwithstanding the usual notion concerning such wheats, 

 Nicaragua has been very successfulh" ground into flour by a well- 

 known milling company at lort Worth, Tex. By mixing slightly 

 with other wheats an excellent bread flour is made. However, the 

 chief profit to ])e gained frc^ni the cultivation of this variety in futui'e 

 will no douljt arise from its use in manufacturing macaroni, just so 

 soon as the possibility of furnishing a sufficient supply becomes cer- 

 tain. Though its distribution is not yet very wide, Nicaragua is, 

 nevertheless, grown over a lar^-e portion of Texas and also sparingly 

 in Oklahoma and Colorado. For this reason, and because of the evi- 

 dent adaptation of such wheats to this region, it seems proper to call 

 it the durum Avheat district. 



These durum wheats grow rapidly, are tall, and have wide leaves with 

 a harsh surface, and large heavy-bearded heads, compactly formed. 

 The grains are very larg(> and long, and yellowish-white in color, 

 becoming darker the blacker the soil in which the crop is grown. It 

 being once proved that durum wheats succeed well, there is bound to 

 be a still greater demand for them, so that the further introduction of 

 such varieties l)ecomes at once one of the needs of the district. Aside 

 from macaroni varieties, the red-grained winter wheats, similar to 

 those described for the Hard Winter Wheat district, are best adapted 

 for the larger part of this region. The best example is the Mediter- 

 ranean, which is very conmionly grown. 



In central and southwestern Texas rust is very destructive, so much 

 so that wheat cultuie has been completely abandoned in many places 

 on account of it. There is, therefore, a great demand for rust resist- 

 ant varieties. The durum wheats have the advantage of being highly 

 resistant to orange leaf rust, but succumb to black stem rust. In the 

 western poi-tion of the district the oft-recurring droughts are very 

 detrimental, and therefore in that ])<)rti()n drought resistance and (>arly 

 maturity are important (lualities. 



