4 BULLETIN 522, U. S. DEPARTMENT OF AGRICULTURE. 
“ VARIETIES AND TYPES OF WHEAT GROWN IN MONTANA. 
As has been said, the wheat grown in Montana may be divided 
into five distinct types and groups. The first and most important is 
the hard red winter wheat of the Turkey type. The estimates of the 
Bureau of Statistics for 1912 show that winter wheat constitutes about 
60 per cent of the wheat grown in the State, and a very large propor- 
tion of this is undoubtedly of the type generally known as Turkey. 
Hard spring wheat of the Fife or Bluestem groups is second in 
importance. The principal varieties are Red Fife and Bluestem. 
Just what is the relative importance as to the quantity grown of the 
three remaining types would he difficult to ascertain. Some durum 
wheat is grown, probably the greater proportion in the eastern part 
! 
f SHERIDAR 
; VALLEY j 
dy] ! . eval AI NA, 
ae few ke (f- 
RICHLAND - 
area : 
GRANITE | r . 
s j Pixs 
—--+ 
“JEFFERSON | gee eee me 1. a; e—--—- 
AN ! Ci f a] 
o> 
=x . 
SON pS 
<x 
beg FALLON 
pT 
re BIG HORN 
a ea ete ae 
“Cp 
\ 
SS 
e 
gate its 
ot ee ee Se 
re 
i 
Fig. 2.—Outline map of Montana, showing the districts where the wheat samples discussed in this 
bulletin were obtained. 
of the State, where the growing of winter wheat has not been demon- 
strated to be a success. 
Soft wheats, both red and white, are grown in uncertain quantities, 
especially in the irrigated sections, such as the Gallatin Valley. The 
soft red wheat consists largely of the type known as Crail Fife. Other 
varieties, such as Velvet Chaff (winter), Galgalos, and Pringle Cham- 
plain, the latter of which seems to be of a semihard type, are grown 
to a very limited extent. 
Varieties of white wheat, which are variously designated as Little 
Club, Fall Club, Spring Club, and Sonora, constitute the fifth class. 
GRADING MONTANA WHEAT. 
As has already been said, the grading of Montana wheats is very 
variable, and especially is this true at the primary markets. In 
certain localities an attempt is made to classify and grade the wheat 
