DRY-FARMING 



mills nor the elevators would accept the 

 durum varieties. Happily this prejudice 

 has entirely died down and it is probable 

 that within the next few years these types 

 will be used exclusively in the manu- 

 facture of macaroni. In blending with 

 the softer varieties and as a source of 

 semolina or "macaroni flour" durum 

 wheats are now acknowledged to be un- 

 rivaled. But for the dry-farmer the 

 drought-resisting quality of the durum 

 wheat is the most important point; and 

 in the semi-arid lands of Texas, Mon- 

 tana, Utah, and California, they have sur- 

 passed all the spring varieties and are 

 easily preeminent in this respect. Their 

 rust-resistance is also noteworthy. This 

 was first shown in a striking manner dur- 

 ing the season of 1900 when the rust 

 epidemic did so much damage to the 

 common varieties. For that reason in 

 some parts of Minnesota, farmers are 

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