71 



soil and climate, to be soft and starchy. Recognizing that the best 

 bread flour is made from varieties containing a large proportion of 

 gluten, Jones has given much attention to raising the standard of 

 Eastern varieties in this regard, and has in a large measure succeeded. 

 Of his tirst varieties the two most popular are his Winter Fife and 

 Early Red Clawson. The former is descended! from Fultz, Mediter- 

 ranean, and Russian Velvet, and is a bald, velvet chaff wheat with 

 amber grains, soft or semihard. It is grown chiefly in the Eastern 

 and North Central States, and would be of great value in the Palouse 

 country were it not for its shattering. Early Red Clawson is a hyln-id 



Mediterrane an 



Russian Velvet 

 Jjancastev 



JTuhrid 



Earh^ White 

 Leader 



)WinterFife 

 ^Troih Straw 



Go Ide n Cro s s, Jn 



Hiibrid 



jITyhrid 

 Iron Straw 



arlxf Genesee Giant 



Fii;. 1.— I>i!iKrani shcuving ix'rtigree of Early Genesee Girtiit. 



of Clawson and Golden Cross, the last named being a hybrid of Medi- 

 terranean and Chuvson. Though in some respects similar to Clawson, 

 it matures earlier and has a stifler straw. It has a reddish grain. It 

 is a bald, red-chaflV<l sort, with rather club-shaped, s(iuarely f(n-med 

 heads. In the last eight or ten years it has l)ecome very well known 

 in the northern winter-wheat States. Probably the next best known 

 variety is Early (ienesee Giant, which has been nuu-h grown througii- 

 out New York and Pennsylvania. As a good illustration of Jones's 

 method of composite crossing, the full pedigree (flg. 1) of this hybrid, 

 so far as known to the writer, is here given. 



It will be noted that all its ancestors are varieties belonging to the 

 common bread-wheat group. Yet samples of this hybrid show strik- 



