10 Feb., 1916.] 



Seed Wheat. 



77 



It is likely to become a popular variety, and has the dual qualifica- 

 tion of being a good grain yielder and a fair hay wheat, and, in addi- 

 tion, it appears to give satisfactory returns in the driest seasons. 



YANDILLA KING.— This is another of Mr. Marshall's crossbred 

 wheats, and is a half-sister to Federation. It was obtained by mating 

 Yandilla and Silver King (a white-strawed variation of Marshall's 

 No. 3). It is a late wheat, with good stooling propensities, and, like 

 Marshall's No. 3, is a somewhat slow grower in the early stages. The 

 ripe straw is stiff, hollow, and upright, on the short side, bearing large, 

 well-developed, shapely, beardless heads, creamy-white in colour, Avith 

 broad, close-set smooth spikelets. The chaff adheres closely to the grain, 

 and renders stripping somewhat difficult. The ear is slightly tip 

 bearded, and the grain large, plump, medium hard, white, and of good 

 milling quality. It has been a consistently heavy yielder, and has 

 done well in departmental variety tests, and must be regarded as one 

 of the most prolific and reliable grain varieties in general cultivation. 



View of Bulk Aiea of Yandilla King Seed Wheat, 

 Rutherglen Experiment Farm. 



HTJGTJENOT is a very tall-growing wheat of the macaroni or 

 durum class. It stands up well, frequently growing to a height of G or 

 7 feet. Its straw is practically solid, and very sweet in cliaractor. It 

 is a poor stooler, and must, therefore, be sown very thickly. Tliis is 

 the more necessary on account of the large size of its gniin. Its early 

 growth is erect, and of light-green colour, and the leaves broad and stiff. 

 Unless sown thickly, the straw goes up like miniature bamboos. The 

 head is A^ery dense and compact, being dark-brown in colour, witli a 

 cast of purplish black. The spikelets are densely crowded, and give 

 the Ciir a club-like appearance. The grain, which is long, hard, horny, 

 angular, and slightly pinclied, adheres closely to the chaff, and makes 

 the wheat diflicnlt to strip. This dilliculty is increased by the fact that 

 the wlieat is invariably a tiill grower, and possesses very prominent top 

 nodes, which latter often choke the cond) of the stripper or harvester. 



