40 



become generally known only during the last twelve or fifteen years. 

 It is now a favorite variety in the middle Great Plains. B3' the use of 

 this variet}^ autumn sowing is now made practicable in most seasons 

 to the northern limit of the district, and the winter-wheat flour from 

 this region has obtained a reputation for quality of the very best, and 

 distinctively its own, in the foreign markets. At the same time there 

 is no longer so much damage resulting from the attacks of rust and 

 chinch bugs. As it is also one of the most drought-resistant sorts, it 

 has made it possible to extend the winter- wheat area farther westward 

 as well as northward. 



In a large part of the Pacific coast region, including the Palouse 

 country, the improvements which have resulted in such large yields 

 and great profit in certain localities were made chiefly through the 

 introduction of club wheats, which are very productive, hold the grain 

 in the head, and are in other regards well adapted to the conditions of 

 the region. One or more of these wheats came originally from Chile, 

 and others probably from Australia and France, but the origin of 

 many of them is not accurately known. Two other varieties, not club 

 wheats, namely. Australian and the Palouse Blue Stem, are also two of 

 the most valuable wheats of this district and probably belong to the 

 Purple Straw group of Australia. 



In southern California and the Irrigated Wheat district the variety 

 Sonora has had the greatest influence in the development of wheat 

 culture. It is a white-grained sort with reddish, velvet chafl', but the 

 grains are a little harder than those of the club type and better adapted 

 for export. It came originally from the State of Sonora in Mexico. 



Among later introductions is the variety called Nicaragua, a durum 

 wheat, alread}^ discussed in another part of this bulletin, which is 

 likely to take a considerable part in the future wheat production of 

 this country, both because of its adaptation — as is true of all durum 

 varieties — to the hot, dry summers of the southwestern Great Plains, 

 and because of its suitability for the manufacture of macaroni. No 

 facts concerning the origin of this variety are at present known to the 

 writer, though one would infer from the name that it came from 

 Nicaragua, and it is true that varieties of the same group are known 

 in that country. It has been known in Texas for many years, and its 

 use has made it possible to grow wheat in portions of that State not 

 before successful in wheat growing. A variety similar to this one, 

 called Wild Goose, is grown to a very limited extent in North Dakota, 

 and probably came originally from southern Russia. It is also likely 

 to be of value for the production of macaroni, though it seems to be 

 somewhat inferior to Nicaragua. 



WORK OF THE DEPARTMENT. 



In connection with the discussion of the introduction of varieties, it 

 is hoped that it will he of interest to give an account of the experi- 

 ments made by this Department with wheats from all parts of the 

 world. Though the aim in beginning these experiments, as already 



