WHEAT 125 



112. Hard-spring wheat district. This section in- 

 cludes Minnesota, North and South Dakota, northern 

 Wisconsin, Iowa, and Nebraska, and parts of Montana and 

 Colorado and Canada. The wheat produced in this 

 section is sown in the spring and has rather small, short, 

 hard grains. It is the most highly prized for bread-making 

 of any wheat grown in the United States. This section 

 produces over 30 per cent of the total crop of the United 

 States and is the center of the milling district. The wheat 

 of this section differs from that of the hard winter district 

 in that it is spring sown, the kernels are harder, somewhat 

 shorter, and it makes a slightly better quality of bread 

 flour. There are two important varieties of hard spring 

 wheats, namely, the fife and blue-stem, while a third, 

 the bearded fife, or so-called " velvet chaff," is also com- 

 monly grown. 



113. Soft wheat district. This district in a general 

 way includes the states west of the hard winter and hard 

 spring districts. The wheat of this section is both fall 

 and spring sown, and the kernels may be either red or 

 white in color. The largest part of the crop of this section 

 is spring sown, and produces white kernels. California, 

 Washington, and Oregon produce most of the wheat grown 

 in this section. Scattered portions of the Rocky Moun- 

 tain States produce small amounts by means of irrigation. 

 The wheat of this section is characterized by a soft, plump, 

 starchy red or white kernel. The district is sometimes 

 called the white wheat district, because most of the wheat 

 has white, starchy kernels. The wheats of this section are 

 not well adapted to the making of bread flour, and are used 

 largely for export to the Orient, and in the making of 

 pastry flour. Much of the wheat produced in this section 

 is the Triticum sativum compactum, or club wheat, a most 



