63 



The ])ost varieties so fur known for our use from these regions are: 

 Early Japanese, Yemide, Kintaina, Japanese No. 2, Onigara, Daruma, 

 Japanese No. 1, Japanese No. 4, Shiro-yemidashi. AUora Spring, Stein- 

 vvedel Early Baart, King's Jubilee (Plate VIll, Fig. 2), Roseworthy, 

 Canning Downs, Kathia, and Nashi. 



(3) Though varieties of Russian origin are, on the whole, the best, 

 there are certain sorts from other eounti'ies which behave much like 

 them. These are P\ilcaster. Lancaster, Tasmanian Red, Fultz, Chu- 

 but, Frolifero, Rieti, Nashi, Mediterranean, Tangarotto, and Valley. 



(4) Durum, Polish, and poulard wheats, besides being admirably 

 adapted for making macaroni, are all rather resistant to leaf rust. 

 The best known varieties are: Arnautka, Kubanka, Beloturka, Medeah, 

 El Safra, Galland's Hybrid, Petanielle noire de Nice, Chernokoloska, 

 Sarui-bug-dai, Volo, Missogen, Atalanti, Cretan, Wild Goose, Polish, 

 and Nicaragua. 



(5) Common bread wheats can not be depended upon to resist rust, 

 but the best in this regard are: Turkev, Crimean, Prino-le\s Defiance, 

 Rieti, Oregon Club. Fulraster, Odessa, Pringle's No. 5, Mennonite, 

 Velvet Blue Stem, Saskatchewan Fife, Mediterranean, Alsace, Nashi, 

 Ghirka Sj^ring, Frolifero. Bellevue Talavera, Ghirka Winter, Red 

 Winter, Bearded Winter, Theiss, Deitz Longberry, Arnold's Hybrid, 

 Sonora, and Banat. 



(()) Einkorn resists leaf rust completel}^, and emmers resists it to a 

 high degree at least. 



(7) The very hardiest winter varieties are Turkey, Crimean, Red 

 Winter, Ghirka Winter, Yx, and Bearded Winter. During the unusu- 

 ally severe winter at Manhattan, Kans., in 1896-97, these varieties 

 fared very well when nearly all the experimental varieties of the regu- 

 lar experiment station plats at that place winterkilled, though well 

 acclimated. 



(8) Club wheats ai'e usually soft grained and tender sorts and 

 adapted oidy to mild climates, like that of California. They are excel- 

 lent yielders. Among the best of them are: Little Club, California 

 Club, Palouse Red Chaff, Sicilian Red S(juare-head, Herissoa barbu, 

 Herisson sans barbes, and Chili Club. 



WHEAT BREEDING. 



If we wish to continue our improvements in wheat culture, it is evi- 

 dent that we nuist soon depend upon other means than simply the 

 introduction of vai'ieties new to the country. During the earlier his- 

 tory of the country it was a (juestion even whether wheat could be 

 grown at all in many of the new regions open to settlement, and prac- 

 tically every variety had to be tested. Their introduction, therefore, 

 naturally played the greater part in wheat impro\'ement, and has 

 continued to do so, in less measure of course, almost to the present 



