Page:Farmers' Bulletin, No. 1280.djvu/10

8 $1⁄16$ to $3⁄8$ inch. (Fig. 2, B.) Kanred also has shown some resistance to bunt, or stinking smut, in the Pacific Northwest.

Kanred originated from a head selected from a plat of Crimean wheat by Prof. H. F. Roberts at the Kansas Agricultural Experiment Station in 1906. The parent variety, Crimean, is identical with Turkey and had been imported from Russia in 1900 by the United States Department of Agriculture. After being thoroughly tested by the Kansas Agricultural Experiment Station the Kanred variety was distributed in 1917.

Kanred is now widely grown throughout the entire State of Kansas and in the adjacent sections of Nebraska, Oklahoma, Colorado, Missouri, and in Texas. It is grown to a slight extent in several other States. It has been estimated that about 2,000,000 acres of Kanred wheat were grown in the United States in 1921.

Kanred may be grown with success wherever Turkey is grown. In Kansas, Nebraska, Oklahoma, Colorado, Texas, Wyoming, and South Dakota it should largely replace the Turkey and Kharkof varieties. Outside of this area it has shown little advantage over Turkey and Kharkof. Kanred is not well adapted to the humid sections and lower and heavier soils of eastern Kansas, southeastern Nebraska, and eastern Oklahoma. In these humid sections it yields as well as or better than Turkey, but is outyielded by varieties of soft winter wheat. In Montana and the regions west of the Rocky Mountains Kanred does not yield more than Turkey and Kharkof.

In experiments Kanred has been found about equal to Turkey and Kharkof in milling and bread-making value. It has a slightly higher bushel weight and produces a greater percentage of straight flour than Turkey and Kharkof grown under the same conditions, but has a slightly lower percentage of protein and produces a loaf of bread having a slightly smaller volume. In weight, texture, and color of loaf produced Kanred is about equal to the Turkey and Kharkof.

Bacska, or Wisconsin Pedigree No. 408, is very similar in appearance to Kanred, but it is slightly taller and does not have the resistance of that wheat to stem and leaf rust. It has long beaks like Kanred. The kernels of Bacska are slightly larger and softer than those of Turkey and Kanred.

The Bacska variety originally was introduced into the United States from Budapest, Austria-Hungary, in 1900, by the United States Department of Agriculture. The Bacska wheat which is now grown in this country is a selection from this importation made by Prof. E. J. Delwiche, of the Wisconsin Agricultural Experiment Station, at the Ashland Branch Station. This pure-line strain was dis-