76 BULI.ETIN 78 



of the perennial grasses can not endure, their growth being Hmited 

 almost entirely by heat rather than by cold. 



The season during which seed of the above grains germinates- 

 begins during vSeptember, after the mercury ceases to rise above 

 110° F. in the shade during the day, and begins falling as low as 50°^ 

 to 00° at night, and continues until the next May when tempera- 

 tures higher than the above occur. During the hot weather of 

 June, July, and August the seed will not start, even though supplied 

 with plenty of water. 



Barley and early varieties of wheat sown and irrigated during 

 September sometimes head out during December, especially if the 

 autumn be warmer than usual; but ordinarily all grains head out 

 by the end of April, regardless of the tim^e of seeding. Fall-sown 

 winter varieties of wheat do not usually begin stooling until after 

 the coole's>t weather of winter is over, but most other grains begin 

 stooling earlier, if sown during early fall. Grain sown during the 

 latter part of January and during February makes an uninter- 

 rupted growth from the time of germination, and matures before 

 the weather becomes extremely hot. Grain sown later then Feb- 

 ruary does not have sufficient timxe'for full growth before the hot 

 weather of May and June. November is ordinarily the most 

 fa\orable month for sowing grain. Evaporation being compara- 

 tively slow during the weather that follows, grain sown in moist 

 soil during this month usually needs no irrigation until February 

 or March if there is an average amount of winter rainfall. All 

 sowings of all varieties ordinarily ripen during May or the ie\x 

 days that precede or follow this month. At this time of year the 

 Meather is usually very fa\orable for harvesting of the crop. 



The principal grains sown are barley and wheat, though oats 

 and rye are also successfully grown, but to a much smaller extent. 

 The yield of grain is from 1500 to 3000 pounds per acre, depending 

 upon the soil and water supply. The white varieties such as 

 Sonora, Early Eaart and White Australian are chiefly grown, 

 although durum wheats produce well. Macaroni is probably th^.^ 

 heaviest yielder, but is not used by the millers. Where grain is 

 grown for poultry or stock feed, macaroni wheat is to be pre- 

 ferred. Among the bread wheats, Early Baart, a variety intro- 

 duced by the Experiment Station about the year 1900, is now 

 preferred by the millers on account of its high quality. It is now 

 the most widely grown variety in the State. Marquis and Turkey 

 Red will do well at the higher altitudes. 



