CLASSIFICATION OF WHEAT 323 



3.5 Distribution: Practically the only wheat of Algeria, Spain, Greece, 

 Mexico, and Central America; extensively raised in south and east 

 Russia, Asia Minor, Turkestan, Egypt, Tunis, Sicily, Italy, India, 

 Chile, Argentina, United States, and Canada. 

 4.5 Varieties: 



1.6 Gharnovka, Velvet Don, and Arnautka (Azov Sea region, Russia) 



United States. 



2.6 Kubanka (east of Volga river, Russia), United States. 

 3.6 Saragolla (southeast Italy). 

 4.6 Goose wheat (Canada. Dakota). 

 5.6 Trigo candeal and Anchuelo (Argentina). 

 6.6 Nicaragua (Central America, Texas). 

 7.6 There are perhaps several dozen other varieties. 



5.5 Uses: Macaroni; semolina; noodles; all kinds of pastries; bread; it is 

 coming to be used for all purposes, in some regions, as ordinary 

 wheat flour. 

 3.4 Triticum vulgare. 



1.5 Name: This is the common bread wheat. 



2.5 Characteristics: Well known; heads rather loosely formed; bearded 

 or bald; chaff usually smooth but may be velvety; spikelets gener- 

 ally three-grained, but may be two, and rarely four; stem usually 

 hollow; all the characteristics vary widely (see varieties). 

 3.5 Distribution: Practically over the whole globe, within the limits 



already given (see varieties). 



4.5 Varieties : (Carleton's division , based not on botanical but on environ- 

 mental characteristics) . 



1.6 Soft winter wheats: Grain amber to white; produced by moist 

 mild climate of even temperature; found in eastern United States, 

 western and northern Europe, Japan, and in portions of China 

 India, Australia, and Argentina. 



2.6 Hard winter wheats: Usually red-grained; usually bearded ; rela- 

 tively high gluten content; grown on black soils in climate charac- 

 terized by extremes of temperature and moisture. Found chiefly 

 in Kansas, Nebraska, Iowa, Missouri, and Oklahoma in the United 

 States (the wheat of Crimean origin known as "Turkey red"), in 

 Argentina (the Italian wheat, Barletta), in Hungary and Rouma- 

 nia, in southern and southwestern Russia, and to some extent in 

 Canada, northern India, Asiatic Turkey, and Persia. 



3.6 Hard spring wheats: What has been said of the hard winter wheats 

 also applies to this group, the difference being that the growing 

 season is shorter, and the winter too severe for winter varieties. 

 They are found in central and western Canada, the north central 

 states of the United States (these are the fife and blue-stem wheats) , 

 east Russia and western and southern Siberia. 



4.6 White wheats: Soft and very starchy; grains harder and much 

 drier than those of the soft winter wheats; fall or spring sown, even 

 in same locality; grown chiefly in the Pacific coast and Rocky 

 Mountain states of the United States, in Australia, in Chile, in 

 Turkestan, and the Caucasus. 



5.6 Early wheats: Grain S9ft or semi-hard, amber to red; main charac- 

 teristic is that they ripen early. Found in Australia and India, 

 have a slight representation in California, and include some of the 

 dwarf wheats of Japan. 



5.5 Districts in the United States (Carleton's division). 

 1.6 Soft wheat. 



1.7 Present average yield per acre, about 14f bushels. 

 2.7 Chief varieties grown. 



1.8 Fultz. 5.8 Jones' Winter Fife. 



2.8 Fulcaster. 6.8 Red Wonder. 



3.8 JJarly Red Clawson. 7.8 Gold Coin. 



4.8 Longberry. 8.8 Blue Stem. 



3.7 Needs of the grower. 



1.8 Harder-grained, more glutinous varieties. 



2.8 Hardier winter varieties for the most northern portions. 



3.8 Early maturity. 



4.8 Rust resistance. 



