162 



THE SMALL GRAINS 



hard-kerneled wheats, yield fairly well, and produce flour 

 of excellent quality (Fig. 55). 



154. Hard winter wheats. A remarkable develop- 

 ment in wheat culture in this country has been made in 



FIG. 55. Spikes of hard wheats : a, Fife and b, Velvet Bluestem hard 

 spring wheats ; c, Turkey or Kharkov hard winter wheat ; d, Ku- 

 banka durum wheat. 



the middle states of the plains, in what we now call the 

 Hard winter wheat district, all brought about through 

 the introduction of the hardy, red-grained, winter wheats. 

 Forty years ago very little hard wheat was grow r n in this 

 region, all seed being brought by the early settlers from 



