4 
SPRIXG WHEAT OX THE NORTHERN GREAT PLAINS. 7 
THE LADOGA GROUP. 
The varieties of wheat here included in the Ladoga group have 
bearded spikes, glabrous brown glumes, and red kernels. The varieties 
are not all closely related. 
Ladoga. — The Ladoga variety was obtained in 1888 from Ladoga, Siberia, by the 
Canadian Government, which distributed seed in quantity through the spring- wheat 
sections of Canada. This is probably the origin of the wheat grown in Montana and 
Wyoming, usually as mixtures, under the name of "Spring Turkey," as the two 
varieties are quite similar in appearance. The name "Spring Turkey" is incor- 
rect and misleading, so is not here used. The Ladoga variety listed in this bulletin 
is the commercial wheat obtained from southeast Wyoming, under the name of 
"Spring Turkey." 
Laramie. — The Laramie variety is a pure-line selection of Ladoga made by J. W. 
Jones, of the United States Department of Agriculture, at the Cheyenne Experiment 
Farm, Archer, Wyo., in 1914. The wheat was named for Laramie County, Wyo. 
Huron. — The Huron variety is a selection from a hybrid between the Ladoga and 
the White Fife wheats made about 1890, at Ottawa, Canada. It is very similar to the 
true Ladoga. 
Norha. — The Norka variety originated from a pure-line selection of common wheat 
separated from a plat of Kubanka durum wheat in 1908 by W. G. Shelley, a repre- 
sentative of the United States Department of Agriculture at Akron, Colo. It is very 
similar to the Laramie variety, but has a harder kernel. The name is the reverse 
spelling of Akron. 
Changli. — The Changli variety was introduced from Changli, China, by the United 
States Department of Agriculture. It differs from the Ladoga and Huron varieties 
in being much earlier and in having softer kernels. 
Manchuria. — The Manchuria variety was received from Manchuria in 1904. It 
also is earlier and has softer kernels than the Ladoga, but is taller than Changli wheat. 
MISCELLANEOUS COMMON WHEATS. 
The following varieties of common wheat can not be included in 
any of the preceding groups and are here listed as miscellaneous 
varieties. The varieties belong to several different types of wheat. 
Prelude. — The Prelude variety originated from a cross made by Dr. C. E. Saunders 
at the Central Experiment Farm, Ottawa, Canada, in 1903, between a hybrid wheat 
named Fraser and a very early wheat from India called Gehun. It was first distrib- 
uted in 1914. It is a very early wheat with short straw. It is awned and has pubescent 
yellowish glumes and red, small, hard kernels. It shatters badly when fully ripe; 
hence, it should always be cut while it is still somewhat green. 
Galgalos. — The Galgalos variety is awnless, with pubescent brown glumes, and 
white, midsized, soft kernels. It came from the Erivan Government in the Trans- 
caucasus district of Russia, between the Black and Caspian Seas. There it is grown 
as a dry-land spring wheat, and it has been so grown here except in certain sections of 
the Pacific coast area, where it is grown successfully as a winter wheat. Because it is 
a soft white wheat it is not desirable for growing in the hard spring-wheat district. 
Regenerated Defiance.— The Regenerated Defiance variety originated from a selection 
of Defiance wheat made at the Colorado Agricultural Experiment Station and distrib- 
uted about 1910. It is awnless, with glabrous white glumes and white, small, hard 
kernels. It has proved best adapted for growing under irrigation. 
Humpback. — The Humpback variety originated from field selections made by 
J. P. Berglund, a farmer living near Kensington, Minn. The original head was prob- 
ably the result of a natural field hybrid. Two strains were developed. The first, dis- 
