158 



THE ESSENTIALS OF AGRICULTURE 



or hailstorms. Also, in humid climates the conditions for pre- 

 paring the ground and for seeding are usually more favorable in 

 the fall than in the spring. 



Commercially wheats are classified into hard, semihard, soft, 

 and macaroni types. The hard wheats are from the subhumid 

 regions and are especially valuable for bread-making purposes. 

 The soft wheats are the plump, starchy wheats from the humid 

 regions, and make a flour especially desirable for pastries, crackers, 

 and biscuits, but less desirable for making loaves of bread. 



FIG. 74. Wheat districts of the United States 



The average annual production of each state is shown. Each dot represents 100,000 

 bushels of wheat 



192. Northern spring- wheat district. The United States 

 may be divided into wheat belts, or districts, according to the 

 kind of wheat grown (Fig. 74). The spring-wheat district of 

 North Dakota, South Dakota, and Minnesota (Fig. 75) is of 

 great importance. This district comprises the coldest wheat- 

 growing area of the United States. Fife and Bluestem varieties 

 are grown principally, the former having a smooth chaff and the 

 latter a velvet chaff. Both are usually beardless. Among the 

 best and most widely grown varieties are Minnesota No. 169, 



