VARIETIES OF WHEAT 63 



states that their experiments have demonstrated the superiority 

 *or their conditions of the Blue Stem and Fife varieties of com- 

 mon wheat.-^ As the result of five years' tests, the Montana 

 Station recommends three Fife varieties (Red, Wellman's and 

 McKissock's) and three durum varieties (Kubanka, Russian 

 2955 and Wild Goose).- 



100. White Varieties. — These varieties are to be found grow- 

 ing in the Pacific Coast States and are largely of the club or 

 square head t}'pe. Carleton gives the principal varieties as 

 follows : Australian, California Club, Sonora, Oregon Red Chaff, 

 Foise, Palouse Blue Stem, Palouse Red Chaff, White Winter and 

 Little Club. 



III. IMPROVEMENT OF VARIETIES. 



loi. New Varieties. — The new varieties of wheat in this 

 country have come from three sources : (i) The introduction 

 of foreign varieties ; (2) the selection of variations in existing 

 varieties; (3) the crossing of two or more varieties and sub- 

 sequent selection. 



102. The Introduction of Foreign Varieties. — Examples of the 

 introduction of valuable varieties from foreign countries are to 

 be found in Mediterranean, a bearded red winter wheat intro- 

 duced first in 18 19 from the islands of the Mediterranean Sea; 

 Fife, a beardless red spring variety, supposed to have been 

 obtained by selection from a winter variety introduced from 

 Russia ; Turkey, a bearded red winter variety from southern 

 Russia ; and the club varieties of the Pacific Coast, soft bearded 

 varieties both spring and winter, some of them at least coming 

 from Chile. 



103. Improvement by Selection. — Illustrations of improve- 

 ment by selection are to be found in Fultz, a red-grained beard- 

 less variet}', selected from Lancaster, a red bearded variety, 



1 Minn. Bui. 62 (1899), p. 393. 



2 Eighth An Rpt. Mont. Sta. (1901), p. 16. 



