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 equalities, 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 

 tiisplace 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 Groat Plains area. 

 Wherever tried they have yielded well, in some 

 cases as much as the old established winter varieties. 



