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BULLETIN 618, IT. S. DEPARTMENT OF AGRICULTURE. 



somewhat translucent or vitreous. Some varieties of durum wheat 

 have red kernels. Only one of these, Do, 1 has become commercially 

 grown in the United States, and this at so recent a date that it is 

 not discussed elsewhere in this bulletin. 



Fig. 6.— Kernels of two varieties of durum wheat and four varieties of common wheat, each variety repre- 

 senting a different group: A , Kubanka; B, Pelissier; C, Marquis (Fife); D, Haynes (Bluestem); E, Pres- 

 ton; F, Turkey (Crimean). 



KEY TO GROUPS AND VARIETIES. 



Below is given a key to the groups and varieties of durum wheat 

 discussed in this bulletin. Heads of varieties representing the four 

 chief groups are shown in figure 7. 



1 This variety originated from a selection made by Prof. H. L. Bolley, of the North Dakota Agricultural 

 Experiment Station, in a field of durum wheat in Russia. It was tested, increased, and distributed by him 

 as Do. It is an exceptionally rust-resistant variety, but of poor bread-making quality. This is the red 

 durum on which is based the subclass "Red Durum" of the United States Grain Standards Act. 

 'Houston, 1917.) 



