37 



be necessary for making the best bread are found in the red wheats of 

 Canada and our Northern and Middle States of the Plains, in eastern 

 and southern Russia, in Hung-ary and Roumania, and in southern 

 Argentina, (-i) Resistance to orange leaf rust is to be secured in the 

 bread wheats of southern Russia (particularly in the Crimea and 

 Stavropol government), in the poulards, emmers, and einkorn of the 

 countries bordering the Mediterranean and Black seas, and in a few 

 varieties in Australia. (5) Large gluten content of the quality 

 necessary for making the best macaroni is furnished by the durums, 

 poulards, and Polish wheat of Algeria, Italy, Spain, and especially of 

 the northern shores of the Black and Azov seas in Russia, and to a 

 limited extent in the State of Texas in this country. (6) Stiffness of 

 straw, preventing the lodging of the grain, is found in the einkorn 

 and some of the spelts, durums, and poulards of the Mediterranean 

 countries, and in the dwarf bread wheats of Japan, and some of the 

 club wheats of our Pacific Coast States, Turkestan, and Australia. 

 (7) Great yielding power, at least in proportion to the length of the 

 head, is obtained in the club wheats of the Pacific Coast States of this 

 country and Chile, and Turkestan. (8) The quality of holding the 

 grain, or nonshattering, is found in the club wheats of the Pacific Coast 

 States, Chile, and Turkestan, and in all the spelts, emmers, and einkorn 

 of east Russia, Germany, and the Mediterranean countries, and to a 

 limited extent in the emmers of our northern States of the Plains. 

 (9) Constant fertilit}^, so far as known at present, is probably best 

 obtained in the spelts of Germany and Southern Europe. (10) Early 

 maturity is found to a limited extent in some of the bread wheat 

 varieties of Australia and India, and in the dwarf wheats of Japan. 

 (11) Resistance to drought and heat is best secured in the conunon 

 red wheats and durums of south and east Russia, and the Kirghiz 

 Steppes, the durums of the south Mediterrean shore, and both the 

 bread wheats and durums of Turkestan. (12) Resistance to drought 

 and cold is found to the greatest degree in the red winter wheats of 

 East Russia. 



IMPROVEMENTS ACCOMPLISHED. 



Looking to the future, the possibilities for wheat improvement 

 appear to be unlimited, and it is with these that we are of course more 

 directly concerned at present. It will be of interest, however, to con- 

 sider briefiv some of the areat cliano(>s for the better that have already 

 been made in the wheat industry of this country during its short his- 

 tory. Some of tliese changes have been accomplished in line with 

 similar ones in othei- countries, and have been coincident with improve- 

 ments in the milling process or with the demands of consumers for 

 greater variety in food, but in th(^ main they have followed as a nat- 

 ural result of the development of the country. As wheat is not native 



