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Burbank's New Standard Grains 
Save Wheat— But Why Not Raise More and 
Better Wheat at Less Cost? 
EALERS are too often offering fine looking, plump wheat carefully 
sifted from fields of common or inferior quality. Fat horses do 
not win the race; fat wheat kernels sifted from fields of ordinary 
grain look nice and are a little better than the rejected screenings 
just for one season — because they have a little more substance to start 
with. IT IS ALL IN THE BREED. One bushel of screenings from the 
best wheat is worth more for seed than ten bushels of fat, plump kernels 
sifted from a poor strain. Even reselected screenings from a well bred 
wheat will produce far better crops than the fattest kernels you ever saw 
from an ordinary wheat, yet best of all they continue to do so year after 
year. 
These new grains which I have so long been studying and experiment- 
ing upon, working, perhaps as no other person could or would, have 
been expensive beyond the imagination of ordinary growers, and really 
Ibis experimental work should not be carried on by a private citizen; 
it is community or government work; it should be done by and for those 
who are so tremendously benefited by this kind of work. Why are the 
wheats of Australia so far above those of our own country? Not on 
account of soil, climate or culture, but through the careful, painstaking 
labor of Mr. William Farrar of New South Wales. He died fifteen years 
ago unnoticed, unacknowledged, unpaid and unappreciated, not having 
lived to see the marvelous forces which he had set to work, but now 
a $500,000 monument is being erected in memory of this pioneer in 
Australian wheat improvement. Some of his productions are the valued 
Australian wheats: Standwell, Cleveland,, Buniup, Thew, Federation, 
Zenatill, Bomen, Comeback, Zanadilla King, and Zealand. 
Why are the United States and Argentina's wheat crops so inferior 
in yield? Both countries have the best wheat land in the world. It is 
generally laid to poor methods of fertilization and cultivation and to 
many other causes, but this insignificant yield is mostly from one cause 
alone — poor seed — that is, wheals of poor yielding quality, and one of 
the most quickly and easily remedied. By careful scientific tests of the 
best wheats of all wheat growing countries side by side in the same soil, 
the best United States wheats and of Argentina was fully forty per cent 
less than Swedish, Italian, French and Australian wheats, and none of them 
equaled in yield the best of my new wheats. If the farmers of the United 
States were now growing my new wheats there should be no shortage, for 
the crops this season would be greater by many millions of bushels without 
the expense of a dollar for labor or fertilizer. 
It is not so much a matter of soil or culture, but of education in the 
use of good seed. Those who were fortunate enough to obtain sample 
heads of my new wheat sent out last season are quite often making a 
five hundred to one thousand per cent profit on the investment, several 
growers having been offered ten cents per head for their entire crop, yet 
I now offer and have yet to offer even better wheats. At the great Panama- 
Pacific Exposition where the best wheats from the world over were to be 
seen not one was in any way comparable in appearance with those then 
growing on my farms. Why plant the old hit-or-miss wheats? You have 
modern machinery, fertilizers and best soils. Why not plant modern 
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