CLASSIFICATION OF AMERICAN WHEAT VARIETIES. 165 
midlong, midwide; shoulders midwide, oblique to elevated; beaks 3 to 25 mm. 
long; awns 8 to 8 em. long; kernels red, short to midlong, hard, ovate, acute; 
germ small to midsized; crease narrow to midwide, shallow; cheeks usually 
angular ; brush small; short to midlong. 
History—The Norka variety originated from a pure-line selection of com- 
mon wheat separated from a plat of Kubanka durum wheat in 1908 by W. G. 
Shelley, then a representative of the United States Department of Agriculture, 
at Akron, Colo. The name is the reverse spelling of Akron (66, p. 7). 
Distribution—Grown in experiments in Colorado, Wyoming, North Dakota, 
South Dakota, and Montana. It is not commercially grown. 
LADOGA, 
Description.—Plant spring habit, early to midseason, midtall; stem faintly 
purple on lower internodes, midstrong; spike awned, fusiform, middense, in- 
clined to nodding; glumes glabrous, brown, short to midlong, narrow; shoul- 
ders narrow, usually rounded; beaks variable; awns 2 to 9 cm. long; kernels 
red, midlong, hard, ovate; germ midsized; crease midwide, middeep; cheeks 
usually angular; brush small, midlong. 
All commercial samples of Ladoga wheat are variable in beak length, as stated 
above, ranging from 1 to 5 mm. to as long as 3 to 25 mm. in length. A pure- 
line selection obtained from Dr. C. HE. Saunders, of Ottawa, Canada, has beaks 
only 1 to 2 mm. long. A spike, glumes, and kernels of Ladoga are shown in 
Plate XLIV, B. 
History.—Ladoga wheat was introduced into Canada from Russia, where it 
was grown in latitude 60° N., near Lake Ladoga, north of Petrograd, about 
1888. It was sent by the Canadian Department of Agriculture to several hun- 
dred farmers in northwestern Canada from 1888 to 1893, in the hope that it 
would provide a wheat ripening about 10 days earlier than Red Fife (1/68). 
By 1893, milling tests of the variety had shown that it was of poor milling 
quality, and after that time the further distribution of the variety was not 
encouraged. 
Distribution.—Grown commercially in the United States, but only under the 
name Spring Turkey, in’Colorado, Kansas, Montana, Nebraska, and Wyoming. 
Synonyms.—Bastard and Spring Turkey. Bastard is the name applied to a 
wheat apparently identical with Ladoga, which is commonly found mixed in 
varieties of hard spring wheat in North Dakota and Montana. This mixture 
is thought by the authors to be remnants of Ladoga wheat which came down — 
from Canada during the early years of wheat production in these northwestern 
States. Spring Turkey is the name used for wheat apparently identical with 
Ladoga, which is grown both as mixtures and pure in Montana and Wyoming. 
The authors are of the opinion that this is the Ladoga variety. Spring Turkey 
was reported in 1919 from Colorado, Kansas, Montana, Nebraska, and Wyoming. 
LARAMIE. 
Description.—Laramie is similar to Ladoga, except that it has weaker straw, 
an elevated shoulder, and beaks 2 to 20 mm. long. 
History —tLaramie is the result of a pure-line selection from the commercial 
wheat grown in Wyoming as Spring Turkey. The selection was made by J. W. 
Jones, a representative of the United States Department of Agriculture at the 
Cheyenne Experiment Farm, Archer, Wyo., in 1914. The wheat was named for 
Laramie County, Wyo. (66, p. 7). 
Distribution—The Laramie variety is grown in experiments in Colorado, 
Montana, South Dakota, and Wyoming, but is not commercially grown. 
