THE PRODUCTION OF WHEAT 15 
for the culture of wheat. Of these areas the most 
important one is that of Siberia. Unfortunately, this 
country contains no immediate facilities for greater 
production at present, but expansion has been going on 
steadily, and, as the greater part of the soil is still in 
a virgin state, the progress of higher civilisation will 
soon more than double the output. 
It will be seen that the producing area in the Old 
World cannot be defined within any precise limits, but 
is distributed evenly over the whole with the exception 
of Central Asia. 
The second great area in the Northern Hemisphere 
is situated within more or less indefinite limits. The 
United States is well suited throughout for wheat pro- 
duction, and it is only in those States where a more 
lucrative pursuit is forthcoming that the annual output 
is small. While production is more or less general, two 
well defined areas are discernible at present :— 
(1) One situated in the North Eastern States, 
extending about 800 miles inland, and south 
from the Great Lakes about 500 miles. 
(2) One situated in the Central States, comprising 
a large oblong-shaped tract of land about 300 
miles in width and 1000 miles in length. 
Canada is the most advantageously situated country 
in the world for immediately increasing her output; for 
the wheat producing area is centred around the Great 
Lakes, only about 5 per cent. of the land available 
for wheat being used at present. The provinces of 
Saskatchewan, Alberta, and Manitoba, comprising some 
150,000,000 acres, are the best lands, and adequate trans- 
portation facilities are all that are necessary for full use 
being made of this land. 
(b) The Southern Hemisphere—Two great producing 
areas are found in this sphere, but the magnitude of 
their production is not fully realised in the Old World 
on account of their somewhat isolated position, combined 
with inadequate facilities for the economic production 
and distribution of wheat. 
Argentina is admirably suited for wheat culture on 
