DROUGHT RESISTANCE 



115 



iurum wheats are high in gluten and make a strong flour, but yellow 

 in color, and produce a rather dark bread. Due to their high gluten 

 content they are especially adapted to the manufacture of macaroni 

 and other pastes requiring an elastic dough (Fig. 46). 



Drought Resistance. Durum or "macaroni " wheats, as they 

 are commonly called, are especially adapted to grow in dry regions. 



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FIG. 46. Distribution of durum wheat. (U. S. Department of Agriculture.) 



They are largely grown in soutli Eussia in a region with only 12 to 20 

 inches annual rainfall, and seldom make a good crop where the rain- 

 fall is over 25 inches. They are also the principal wheats of north 

 Africa, along the borders of the great Sahara Desert, where ii is very 

 hot and dry. They \vere generally introduced into the United 

 States about 1900 by M. A. Tarleton of the I<Vderl Department of 

 Agriculture, though a few varieties had been known here for many 



