MONTANA-CEO WN WHT^AT. 5 



in accordance with tlie practices of the Minnesota State Grain Inspec- 

 tion Department. In others, a very different classification has been 

 adopted, which system is fathered largely by elevator companies 

 that have connections with Montana flour mills. Where sufficient 

 grain is grown to invite competition in the gram-handling business, 

 grading conditions are generally much better than where there is 

 but one buyer. For instance, in several localities where there has 

 been but one grain buyer, winter wheat, whether of poor or good 

 quality, has been bought at uniform prices and no attempt made at 

 grading, a practice that is manifestly unfair and offers encourage- 

 ment to slipshod methods of harvesting and marketing grain. Table 

 I gives in outline form a summary of these general commercial prac- 

 tices. 



Table I. — Common varieties and types of Montana wheats, with their commercial classi- 

 fication. 



Variety. 



Winter wheat: 

 Turkey 



CrailFife , 



Velvet Chaff (winter) 



Fall Club and other winter 

 varieties of white wheat . 

 Spring wheat : 



Pile, Bluestem, and all com- 

 mon varieties and strains 

 of northern-grown spring 



Pringle Champlain. 



Galgalos 



Spring Club 



Stanley, spring 



Other spring-sown 

 wheats. 



Amautka 



Kubanka 



Pelissier, spring 



Other durum varieties 



white 



General type. 



Hard red winter . 



ISoft red or semi- 



/ hard red winter. 



Soft white.. 



Hard red spring. . 



Hard red or semi- 

 hard spring. 



Soft red 



Soft white 



Hard, flinty . 



Commercial classification. 



Local, higher grades as 1 and 2 Turkey; lower 

 grades as western red (grades 1, 2, and 3); starchy 

 samples may not be graded better than 1 western 

 red. Minnesota classification as No. 1, 2, and 

 3 hard winter; very poor quality wheat may be 

 classed as western red; followed locally in some 

 instances. 



Local and Minnesota classification, as western red. 



Western white. 



Local, varies; higher quality grades No. 1, 2, and 3 

 northern; lower quality wheat, including starchy 

 lots, may be classed as western red. Mumesota 

 classification, as northern spring wheat. 



Varies; western and northern spring. 



Varies; western, northern spring, and durum. 

 Western white. 



(Durum; grades 1, 2, and 3 durum; local and ter- 

 \ minal market classification probably identical. 



The most uniform classification is followed with hard spring wheat. 

 Generally , the classification and division into the northern spring 

 grades are much the same as those promulgated by the Minnesota 

 State Grain Inspection Department. Good and fair quaHty of hard 

 winter wheat is bought as No. 1 and No. 2 Turkey. Hard .winter 

 wheat, not thought to be good enough for these grades, is bought as 

 western red wheat and graded No. 1, 2, or 3, according to quaUty. 

 The western red grades afford a convenient place for such red wheats 

 as for various reasons are not considered good enough for the northern 

 spring or Turkey (hard winter; grades. This is also true for the soft 

 red wheats, such as Crail Fife. 



