WHEAT FOR DRY-FARMING 237 
and severe freezing. The superior value of winter 
wheat has been so clearly demonstrated that at- 
tempts are being made to develop in every locality 
winter wheats that can endure the prevailing cli- 
matic conditions. Spring wheats are also grown in a 
scattering way and in small quantities over the whole 
dry-farm territory. The two most valuable varie- 
ties of the common hard spring wheat are Blue Stem 
and Red Fife, both well-established varieties of ex- 
cellent milling qualities, grown in immense quanti- 
ties in the Northeastern corner of the dry-farm ter- 
ritory of the United States and commanding the 
best prices on the markets of the world. It is nota- 
ble that Red Fife originated in Russia, the country 
which has given us so many good dry-farm crops. 
The durum wheats or macaroni wheats, as they are 
often called, are also spring wheats, which promise to 
displace all other spring varieties because of their 
excellent yields under extreme dry-farm conditions. 
These wheats, though known for more than a genera- 
tion through occasional shipments from Russia, 
Algeria, and Chile, were introduced to the farmers of 
the United States only in 1900, through the explora- 
tions and enthusiastic advocacy of Carleton of the 
United States Department of Agriculture. Since 
that time they have been grown in nearly all the dry- 
farm states and especially in the Great Plains area. 
Wherever tried they have yielded well, in some 
cases as much as the old established winter varieties. 
