81 



(i) Constancy in fertility: Germany (spelts) and southern Europe. 



(j) Early maturity: Japan, Australia, and India. 



(k) Resistance to drought and heat: East and South Russia, Kirghiz Steppes, 



Turkestan, and southern Mediterranean region. 

 (0 Resistance to drought and cold: East Russia. 



14. Of the many wheat introductions made into this country in the 

 past, the following are among* those of the greatest moment, and which 

 have completely revolutionized the wheat industry in places: 



(a) Mediterranean, introduced first in 1819. 



(b) Fife wheats, introduced first into Canada and then into the northern States 



of the Plains. 



(c) Turkey wheat, first introduced into Kansas about twenty-five years ago from 



Taurida, in Russia. 



(d) The California Club, Australian, and Sonora, introduced into the Pacific coast 



States. 



15. Field experiments of the Department have shown that in the 

 common bread-wheat group there is a very close constant relation 

 between the autumn condition of the young plant on the one hand and 

 winter hardiness and quality of grain on the other. 



16. Wheat is very susceptible to changes of environment, but espe- 

 cially in regard to color, hardiness, and chemical composition of the 

 grain. 



17. In general, regions possessing black prairie soils and character- 

 ized by violent climatic extremes, especially extremes of heat and 

 drought, produce wheats that are hardiest, have the hardest grains, and 

 are the best in quantity and quality of gluten content. 



18. Considering all qualities, the best wheats of the world are of 

 Russian origin, coming particularly from eastern and .southern Russia, 

 the Kirghiz steppes, and Turkestan. Of Russian varieties so far 

 known, the following are among the best, if not the very best: 



Arnautka, Turkey, 



Kubanka, Ghirka Spring, 



Ghirka Winter, Russian, 



Crimean, Buivola, 



Sarui-bug-dai, Kubanka Red Winter, 



Mennonite, Yx, 



Chernokoloska, Beloturka. 



19. The earliest ripening wheats are often dwarfed. The following 

 varieties are among the best of this class: 



Yemide, Early Baart, 



Onigara, Early Japanese, 



Shiro-Yemidashi, Japanese No. 2, 



Kinta,nia, Nashi, 



Kathia, AUora Spring, 



Roseworthy, Stein wedel, 



King's Julnlee. 



4879— No. 24 «) 



