BULLETIN 522, U, S. DEPAETMENT OF AGRICULTURE. 



VARIETIES AND TYPES OF WHEAT GROWN IN MONTANA. 



As has been said, the wheat grown in Montana may be divided 

 into five distinct types and groups. The first and most important is 

 the hard red winter wheat of the Turkey type. The estimates of the 

 Bureau of Statistics for 1912 show that winter wheat constitutes about 

 60 per cent of the wheat gro^vn in the State, and a very large propor- 

 tion of this is undoubtedly of the type generally known as Turkey. 



Hard spring wheat of the Fife or Bluestem groups is second in 

 importance. The principal varieties are Red Fife and Bluestem. 



Just what is the relative importance as to the quantity grown of the 

 three remaining types would be difficult to ascertain. Some durum 

 wheat is grown, probably the greater proportion in the eastern part 



Fig. 2. — Outline map of Montana, showing thie districts where the wheat samples discussed in this 



bulletin were obtained. 



of the State, where the growing of winter wheat has not been demon- 

 strated to be a success. 



Soft wheats, both red and white, are grown in uncertain quantities, 

 especially in the imgated sections, such as the Gallatin Valley. The 

 soft red wheat consists largely of the type known as Crail Fife. Other 

 varieties, such as Velvet Chaff (winter), Galgalos, and Pringle Cham- 

 plain, the latter of which seems to be of a semihard type, are grown 

 to a very limited extent. 



Varieties of white wheat, which are variously designated as Little 

 Club, Fall Club, Spring Club, and Sonora, constitute the fifth class. 



GRADING MONTANA WHEAT. 



As has already been said, the grading of Montana wheats is very 

 variable, and especially is this true at the primary markets. In 

 certain localities an attempt is made to classify and grade the wheat 



