39 



judging from the description of the grain and source of the cargo, in 

 connection with the present similarity of these wheats to Russian 

 varieties. Their subsequent history in the Northwest and the impetus 

 given to the wheat industry of that region through their cidtivation 

 are well known to agriculturists generally. Various strains have been 

 developed till there are now a dozen or more so-called varieties in use. 

 They are red, hard-grained wheats (as we use the term) similar to the 

 Ghirkas of the Volga region, yield fairly well, and produce flour of 

 excellent quality. 



In Michigan there has been an energetic movement for a decade or 

 longer to obtain hardy winter sorts, which has resulted in a great 

 improvement not only for that State but for adjoining territory. The 

 millers of the State have especially been active in this movement and 

 the matter has been frequently a prominent topic of discussion at the 

 meetings of the State Millers' Association. Budapest from Hungary 

 and Dawson's Golden Chafl' from Canada have been introduced and 

 become favorite varieties. Another variety, Theiss, introduced from 

 Hungary, has obtained a well-merited reputation as a hardy, red 

 winter sort in the North Central States and as far west as Kansas. It 

 has, however, not even yet received the attention that it should have. 



Perhaps the most remarkable development in wheat culture in this 

 country has been made in the Middle States of the Plains, in what we 

 may now call the Hard Winter Wheat district, all brought about 

 through the introduction of the hardy, red-grained wheats. Twenty- 

 five years ago very little hard wheat was grown in this region, the 

 seed being brought by the early settlers from States farther east, 

 where soft wheats were chiefly cultivated. Also, spring varieties 

 formed the basis of a large proportion of the wheat production. But 

 the spring wheats were severely rusted, injured by drought because 

 of late maturity, and in some seasons almost wholly destroyed by 

 chinch Inigs, while the soft winter sorts, such as White Michigan and 

 Poole, also rusted badly and were not able always to stand the winters. 

 For some time these defects were overcome in great measure by the 

 use of the variety Odessa, popularly called "-Grass'' wheat in some 

 localities, which is probably equivalent to the variety LTlka of south- 

 ern Russia. It is hardy, red-grained, rather rust resistant, and has the 

 additional advantage of being adapted for cither autunm or spring 

 sowing. A little later, the well-known vai-iety Fultz also became 

 quite popular in the West, as it is still in the greater portion of the 

 United States. 



But th(>, variety which more than all others tinally completely 

 changed the status of wheat culture in this district, is that which is 

 commoidy but unfortunately known as Turkey. It is a bearded, hard 

 red wheat of the highest class, coming originally from the Crimea and 

 other portions of Taurida in southern Russia, and not from Turkey as 

 the name would imply. Within a very small area in Kansas, Turkey 

 wheat has been grown al)out twenty-five years, but its merits have 



