'Sterling and Northland^Farm Seeds 
OATS—Cont. 
Iowa No. 103 Oats or White Kherson. originating from stork 
bred by the Iowa Agricultural College, the Iowa 103 Oat has proved its 
value as a heavy-cropper. One hundred bushels per acre is not unusual. 
The grain is not large but is plump and heavy, with a thin hull. During 
growth the* yield is deceiving but the results at threshing time prove its 
value as a prolific producer of grain high in food value. The straw is 
of excellent strength and on good soil stands up unusually well. 
^ cllow Kherson Oats. The original seed of this valuable oat was 
secured in Russia by the United States Department of Agriculture. Some 
was sent to the South Dakota Experiment Station, and that institution 
makes the following report: “With only two exceptions, every farmer to 
whom we have sold tills oat is still growing it and is much pleased with 
it. It is a small yellowish oat that weighs about 34 pounds a bushel. The 
hull is very thin, being easily shelled off in threshing if the concaves 
are set too closely.” 
Gopher Oats. An excellent high yielding oat, developed at the Min¬ 
nesota Station. It is a plump, fairly heavy, early oat with a stiff straw. 
Very popular with growers where early maturity is desired. 
Anthony Oats. A midseason variety, in production this year for 
the first time. A cross between White Russian and Victory Oats developed 
for resistance to stein rust, stiffness of straw nnd heavy yield. Especi¬ 
ally adapted to Northern half of Minnesota. 
WHEAT 
MaTQllis \\ heat. Pronounced by both farmers nnd 
millers the finest for the northwestern spring wheat terri¬ 
tory. Marquis Wheat grades No. 1 Hard and is of splendid 
appearance. Millers prefer this variety because of its 
splendid milling qualities and high gluten content. Marquis 
is a beardless wheat, having smooth, yellow chaff. The 
kernel is flinty, very dark red. It weighs 62 to 64 lbs. per 
bushel. 
Durum or Macaroni Wheat. Out-yields any other 
variety of Spring Wheat and has proved to be practically 
Immune to the dreaded rust. In growing it resists ex¬ 
tremes of weather which no other wheat will endure. In 
the field this wheat grows very strong and with surpris¬ 
ing rapidity, so rapidly ns to get well ahead of the weeds. 
It does not shell or bleach; is almost hail proof owing to 
the tightness of the hull. 
BARLEY 
Wisconsin No. 38 Barbless Barley. A new variety 
of smooth awned Barley developed by the Wisconsin 
station. It is resistant to Barley stripe, has a larger head 
and plumper kernel, and is about 4 days later than Vel¬ 
vet or Oderbrucker. In Wisconsin, it is reported as 
yielding from 5 to 20 bushels per acre over other vari¬ 
eties, It seems to stand the heat and dry weather better 
than the Barleys that mature earlier, many yields of 40 
to 50 bushels being reported. Regarded as a fine malting 
variety. 
Velvet Barley. (Smooth Awned, Minnesota No. 
447). This variety was developed by the Minnesota Ex¬ 
periment Station to answer a demand for a barley not hav¬ 
ing the old objectionable saw toothed beards. A cross 
between six rowed varieties and a black smooth awned 
variety from abroad. Yields well and is resistant to the 
spot blotch disease. 
Manshlirv Barley. Manshury Barley represents the 
combined efforts of Experiment Stations and barley experts 
to produce a variety which will yield plump grains with 
the greatest protein content, as well as strong, stiff straw 
and long, well filled heads. In quality, both as to feeding 
value and for malting purposes, no other barley excels it. 
It yields abundantly. It is early and very vigorous in 
growth. The straw is stiff and strong. Seldom does a field 
of this grain lodge. The heads are long and well filled 
grain plump and of best quality. 
Oderbrucker or Wisconsin No. 55 Barley. 
Oderbrucker is a stifif-strawed, heavy yielding, six-rowed, 
bearded variety. It is about the same as Manshury in time 
of maturity, manner of growth and general appearance, 
but has a plumper kernel and weighs more to the 
measured bushel. 
Marquis Wheat 
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