H} 
140 BULLETIN 1074, U. S. DEPARTMENT OF AGRICULTURE. 
This variety is distinct in having short, wide, semihard red kernels with 1 
a long, collared brush. The lower leaves of Champlain are distinctly pubescent. | 
A spike, glumes, and kernels of Champlain wheat are shown in Plate XXXIX, A. | 
History—The following history of Champlain was published in the Rural | 
New Yorker in 1877 (13): | 
Champlain was produced in 1870 by Mr. Pringle in his endeavors to unite the | 
hardiness of the Black Sea with the fine qualities of the Golden Drop. Several | 
varieties were the result of this cross, from which the above was chosen as | 
showing increased vigor and productiveness over its parents. A selection from | 
this for the past seven years has now, Mr. Pringle thinks, established its char- | 
acter, and the result is a wheat bearded like the Black Sea with the white chaff | 
of the Golden Drop. j 
C. G. Pringle did his wheat breeding at Charlotte, Vt., near Lake Champlain. | 
This wheat evidently was named for the lake. 
Pringle’s Champlain is the name under which the variety first became | 
known. Mr. Pringle apparently, however, did not intend that his name should | 
be a part of the name of any of the varieties of wheat which he distributed. 
Disiribution—Grown as Pringle’s Champion, chiefly. under irrigation, in J 
Yellowstone County, Mont., and Park County, Wyo. | 
Synonym.—Pringle’s Champion. This name is wrongly but most commonly § 
used by growers of the Champlain variety. 
JAVA (EARLY JAVA). 
Description.—Plant spring habit, early, midtall; stem white, slender, mid- 
strong; spike awned, fusiform, middense, inclined; glumes glabrous, white, @ 
midlong to long, narrow to midwide, easily deciduous; shoulders wanting to § 
narrow, oblique; beaks 2 to 15 mm. long; awns, 2 to 8 cm. long; kernels red, | 
midlong, soft, ovate to elliptical, pointed; germ small to midsized; crease mid- | 
wide, middeep; cheeks usually angular; brush midsized, midlong, slightly § 
_ collared. 
The above is the description of the most common type of Java, which usually § 
is distinguished by its long beaks. There are many types in the Java variety | 
as grown in the field, including both hard and soft kernels, white and brown | 
glumes, and various lengths of beaks. Plate XX XIX, B, shows a spike, glumes, | 
and kernels of Java wheat. | 
History—This variety is probably one of the oldest spring varieties grown in | 
the United States. It apparently was first known as Siberian, concerning § 
which the following was recorded in 1837 (1): 
“ Cultivator ’ says: Received sample from Dr. Goodsell, of Utica, said to have 
come from Switzerland. Prolific, heavy yielder of grain (40 bushels) and of 
flour. 
A Siberian variety was also reported from Farmville, Va., in 1849 (145, p. 
AS2) ; 
Wheat.—The favorite varieties of this grain are, first, The Turkey, called 
also Siberian wheat. A small parcel of this was brought from South Carolina 
by the late Rev. James Wharey and divided between the late Captain Pem- 
berton and myself. This variety is excellent, weighing remarkably and making |: 
superior flour. It is now nearly lost in this neighborhood from admixture and | 
other causes of deterioration. 
China Tea, sometimes referred to as Black Tea, wheat is also identical with } 
Java and has the following history, as reported by Klippart (131, p. 758) : 
Some 12 years since (1845) there was found by a merchant in Petersburg, §& 
Rensselaer County, N. Y., six or seven kernels of this kind of wheat, in a chest 
of black tea, which was sown. It now has the preference of all the different 
varieties of spring wheat. The straw is very stiff and has never been known to 
