124 FIELD CROP PRODUCTION 



which finds its way to the markets from the semi-hard 

 wheat districts is classed on the market as " red winter " 

 wheat. Most of the red-winter wheat that appears on 

 the market is produced in the North Central States. In 

 the Eastern and Southern States wheat is grown only in 

 small amounts and is used locally. When, therefore, the 

 market report speaks of " red-winter '" wheat, it refers to 

 that grown in Ohio, Indiana, Illinois, Kentucky, Missouri, 

 Michigan, southern Wisconsin, and Pennsylvania. The 

 most important varieties of semi-hard wheats are Poole, 

 Gypsy, Mediterranean, Fultz, and Fulcaster. 



111. Hard-winter district. This district includes 

 chiefly Kansas, Oklahoma, southern Nebraska, southern 

 Iowa, and northern Missouri, although Montana, Idaho, 

 Utah, and Oregon are producing large quantities. The 

 boundaries of this district, especially the eastern boundary, 

 are subject to change from year to year, due to seasonal 

 variations, which influence the quality of the wheat. 

 Thus southern Iowa wheat may sometimes be classed as 

 " hard-winter," and at other times " red-winter." The 

 wheat produced in this section has hard, narrow, medium- 

 sized grains. It has excellent bread-making qualities, 

 being considered superior for this purpose to the semi-hard 

 wheats. The chief difference in the appearance of the 

 wheats of these two sections is in the hardness and shape 

 of the grain. The kernel of the hard-winter is much 

 harder, containing very little white starch, and it is some- 

 what longer and narrower than the grains of the semi- 

 hard or red-winter wheats. Wheat grown in this section 

 is classed as " hard-winter " wheat on the market. The 

 most important varieties of hard-winter wheat are Turkey 

 and Karkov, the former of which was introduced from 

 Russia some thirty years ago. 



