CEREAL IMPROVEMENT INTRODUCTIONS 177 



from B. J. Agadjanian at Smyrna, Asia Minor, through 

 Geo. C. Roeding, Fresno, California. It has proved to be 

 an excellent variety, in yield, for the dry northern plains, 

 and has already made an unusual record in the Judith 

 Basin, Montana. In California it has also done well, 

 but Abyssinian varieties are much the best in that 

 state. Smyrna Black barley was also introduced from 

 the same country at the same time, but has not done so 

 well. 



174. Beldi and Telli barleys. These varieties of the 

 common subspecies of barley were introduced by the 

 United States Department of Agriculture, through D. G. 

 Fairchild and C. S. Scofield, from El-Outaya, Constan- 

 tine, Algeria, in September, 1901. They came from the 

 saline soils on the edge of the Sahara Desert, and are 

 therefore adapted to the southern plains and California. 

 They have given fair to good results in the Southwest, 

 and appear to resist drought very well, though they were 

 originally grown under irrigation. They are not yet 

 widely grown in this country. These barleys are not 

 adapted for brewing, but in their original home are eaten 

 by the Arabs and fed to their horses. 



175. Abruzzes rye. Abruzzes is a superior variety of 

 rye, having very large kernels, much lighter in color than 

 those of ordinary rye. It was secured by the United States 

 Department of Agriculture, from the Province of Abruzzi, 

 Italy, a mountainous district east of Rome, in 1900. It is 

 one of the best rye varieties grown in Italy. This rye has 

 not yet been widely distributed in this country, but it 

 gives very good results, comparatively, in the southern 

 states, particularly in South Carolina and Georgia. It is 

 grown there as a winter rye, and has even done well, fall 

 sown, in Kansas (see Fig. 52). 



N 



