BURBANK' S NEW STANDARD GRAINS 
3 
seed now? You will sooner or later. Eleven years of most careful and 
very extensive and expensive work on these and oilier new wheals, barleys, 
ryes, oats and oilier cereal crops has very definitely proven that all grain 
crops can not only be very greatly improved in yield but also in appear- 
ance, quality, uniformity, earliness, resistance to disease and adaptability 
to general culture as well as to new areas where these grains could not 
before have been grown. The full significance of improved grains in 
these times of hunger and stress is appreciated as it could not have been 
when these experiments were well under way in 1906. 
It will be seen that to carry on these experiments extensively for a 
decade or so is not only a matter of great expense but one which requires 
rigorous, persistent, endless personal attention, not only at harvesting 
time but all through the planting, growing and ripening season. These 
experimental plants can never be sown, reaped, threshed or cleaned by 
labor-saving machines; each kernel must be planted singly, carefully 
watched and tested, and harvested by hand with the old-fashioned sickle, 
threshed by flail and again and again reselected kernel by kernel, plant 
by plant, year after year by highly trained eyes and hands. 
Besides these new wheats I shall soon offer other grains which will 
to an appreciable extent revolutionize the whole grain trade as I have 
been and am doing with the rhubarb, potato and the deciduous fruit- 
shipping trade. Millions on millions of boxes of my new fruits are 
shipped East from this State each season, and other millions are raised 
on other continents and islands, bringing fancy prices everywhere and 
supplanting all others of their kind. 
Do you realize the difference between the wheats offered you by the 
seedsmen and grain-dealers generally and these new ones? There is as 
much difference as there is between a great success and a cowardly 
failure. The very life of the Nation now depends upon more and better 
grains. The electric light has replaced the fish oil lamp and the tallow dip. 
You use the auto, the telephone and a thousand other modern con- 
veniences; belter engage the "Burbank" grains to help you, too; raise 
"Burbank" wheats and eat all the wheat you want. As a patriotic duty 
begin right, use common sense in the selection of uniformly productive 
and well-bred seed — the best is none too good. The United States Experi- 
ment Stations, enterprising farmers and seedsmen all over America are 
awakening to their value. I cannot send out my best wheats first, simply 
because I am constantly making belter ones. These are the best I have 
to date. 
A New Productive White Wheat— "Quality" 
After eleven years of very extensive and expensive work, last season 
I sent out a new wheat which has been a wonder to the thousand or more 
of my customers who purchased; a very productive wheat. This season 
I offer a superior, early, hard white wheat suited to all climates wherever 
wheat can be grown; as a Summer wheat in cold far Northern climates 
and as a Winter crop in the United States and most wheat-growing coun- 
tries. It is specially adapted also to short seasons, arid soils, and dry 
climates. A superior white milling wheat which makes the best light, 
sweet, nutritious bread and pastry. 
I have tested the best wheats, barleys, ryes and oats from all over the 
world side by side with my new grains and on averaging all these I find thai 
my new wheats will generally yield nearly double those of most of the rest 
of the world. The best wheats of the world I find are raised in Australia, 
Italy and Canada; the most inferior wheats are raised in the Argentine 
