CLASSIFICATION OF AMERICAN WHEAT VARIETIES. 
127 
This variety is distinct and peculiar because of its long acuminate beaks. 
It is usually a poor-yielding variety except in southern California and Arizona, 
vp-here it appears well adapted. It produces a weak flour, which is mostly 
used for pastry. Spikes, glumes, and kernels of 
Sonora wheat are shown in Plate XXXIV, A. 
History. — Sonora was brought to the United 
States from Magdalena Mission, northern So- 
nora, Mexico, where it has been grown for 150 
years.''^ It is kno^n to have been grown in the 
United States for about 100 years, as it is the 
wheat grown by the Pima and Yuma Indians 
in Arizona. Several samples of wheat, similar 
to Sonora, have recently been introduced by 
the United States Department of Agriculture 
from South Africa. 
Distrihution. — Grown in Arizona, Colorado, 
Idaho, Montana, Nevada, New Mexico, Oregon, 
Texas, Utah, Washington, and Wyoming. 
(Fig. 50.) 
Synonyms.— ^metj-'D2iy, Red Chaff, White 
Sonora, Ninety-Day is a local name of Sonora 
wheat in Millard County, Utah, while Red 
Chaff and White Sonora are names commonly used for it by growers in Idaho 
and in Utah. 
Fig. 50. — Outline map of the 
western United States, show- 
ing the distribution of Sonora 
wheat in 1919. Estimated 
area, 243,900 acres. 
GEANDPRIZE (ST. LOUIS GEAND PEIZE). 
Description. — Plant winter habit, midseason to late, short; stem white, 
strong; spike aw^nless, clavate, dense, inclined; glumes pubescent, brown, mid- 
long, wide; shoulders midwide, oblique to square; 
beaks wide, obtuse, 0.5 to 1 mm. long; apical awns 
several, 3 to 15 mm. long; kernels red, midlong, 
soft to semihard, broadly ovate to oval ; germ mid- 
sized; crease usually wide, deep, pitted; cheeks 
rounded to angular; brush large, midlong to long. 
The Grandprize wheat is usually not uniform in 
shape of spike, a small percentage of oblong spikes 
usually being present. Spikes, glumes, and kernels 
of Grandprize wheat are shoTVTi in Plate XXXIV, B. 
History. — Grandprize (St. Louis Grand Prize) 
was originated by A. N. Jones, of Le Roy, N. Y., be- 
tween the years 1900 and 1908. It was distributed 
by Peter Henderson & Co. {110), seedsmen, of New 
York City, in 1910. The wheat derived its name 
from the fact that Mr. Jones received a grand prize 
for his cereal exhibit at the St. Louis Exposition 
in 1904. 
Distrihutioyi. — Grown in Georgia, Illinois, Indiana, Kentucky, Michigan, New 
York, Ohio, and Pennsylvania. (Fig. 51.) 
Fig. 51. — Outline map of 
a portion of the eastern 
United States, showing 
the distribution of Grand- 
prize wheat in 1919. 
Estimated area, 34,100 
acres. 
18 Verbal statement of Prof. W. W. Mackie, January 22, 1919. 
