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DRY FARMING CONGRESS. 



Winter Barley and Oats. 



For example, we have what is known as Tennessee winter barley. 

 This was originated at the Tennessee Experiment Station in 1900. It 

 has been successfully grown as a winter variety as far north as Central 

 Nebraska. Its popularity is constantl}' increasing, especiall}" in Kansas, 

 where it is rapidl}^ displacing the spring type. Its yield is usually 

 about one-third better than the spring A^arieties and its qualit}^ is equal 

 to the best. A bulletin on this subject is now in preparation by the 

 Department of Agriculture and we hope will soon be published. The 

 variet}^ is considered as thoroughly established. Seed can be 'obtained 

 from the leading dealers in the Central Great Plains area. 



At present we have no completely established variety of winter 

 oats that can be considered as perfectly adapted to the Great Plains 

 region. We have, however, some very promising indications, but these 

 varieties are as yet in the experimental stage. We hope that within a 

 very few years we shall have developed one or more winter types that 

 will be adapted to large areas. Probably the most promising one we 

 have at present, and the one that can be considered as established in 

 various sections of the intermountain states, is a black winter variety of 

 excellent quality, coming originally from England and grown for the 

 past eight years by Mr. Stephen Boswell. foreman of the Nephi Sub- 

 station, Nephi, Utah. We have every reason to believe that it will be 

 equally successful in the eastern sections of the country. We now have 

 it planted in a large number of places on the Great Plains and fa'rther 

 east. It has gone into the winter in perfect condition at most of these 

 points, and its vegetative habits indicate that it will survive the winter 

 in good shape. 



Spelt and Emmer. 



Spelt and emmer are less generally known than the other grains. 

 This is largely due to their comparativeh^ recent introduction into this 

 countrj^. they having been imported only a few years ago from southern 

 and eastern Russia — sections similar in soil and climatic conditions to 

 those in the Dakotas and southward. There is some confusion regarding 

 spelt and emmer. They are generally both called spelt. The two are quite 

 distinct, however, especially in outward appearance, and their botanical 

 characteristics are as different in some respects as those of spelt and 

 wheat. And right here I would like to say that there is no spelt grown 

 in this country on a commercial scale, at least. It is all emmer. They 

 are similar in the fact that the chaff adheres closely to the berry after 

 threshing. This is probably the cause of the confusion. Botanically, 

 they are closely related to wheat, but, economically, the}^ might better 

 be classed with oats and barley, since they are cultivated in this country 

 for stock food only. In their native country. Russia, they are used 

 to some extent for flour, but they produce a very dark and heavy loaf. 

 In feeding value they have been found quite equal to barlej'. As a 

 mixture with other grains, such as corn, barley and oats, they are highly 



