238 DRY-FARMING 
The extreme hardness of these wheats made it diffi- 
cult to induce the millers operating mills fitted for 
grinding softer wheats to accept them for flour- 
making purposes. This prejudice has, however, 
gradually vanished, and to-day the durum wheats are 
in great demand, especially for blending with the 
softer wheats and for the making of macaroni. Re- 
cently the popularity of the durum wheats among 
the farmers has been enhanced, owing to the dis- 
covery that they are strongly rust resistant. (See 
Fig. 61.) 
The winter wheats, as has been repeatedly sug- 
gested in preceding chapters, are most desirable for 
dry-farm purposes, wherever they can be grown, and 
especially in localities where a fair precipitation oc- 
curs in the winter and spring. The hard winter 
wheats are represented mainly by the Crimean group, 
the chief members of which are Turkey, Kharkow, 
and Crimean. These wheats also originated in 
Russia and are said to have been brought to the 
United States a generation ago by Mennonite colo- 
nists. At present these wheats are grown chiefly in 
the central and southern parts of the Great Plains 
area and in Canada, though they are rapidly spreading 
over the intermountain country. These are good 
milling wheats of high gluten content and yielding 
abundantly under dry-farm conditions. It is quite 
clear that these wheats will soon displace the older 
winter wheats formerly grown on dry-farms. Turkey 
