Page:Wheat by Dahlgren, B. E..djvu/12

4 No. 9. Club Wheat is so named from the shape of the heads which are short, thick, and often broader near the tip than below. The grain is soft, the stems are short and stout. It belongs to rather mild climates and the mountainous districts of Europe, Turkestan and Abyssinia. It is introduced on this continent, and is grown particularly in Chile and in the Pacific and Rocky Mountain States.

No. 10. Durum Wheat is an extremely hard, flinty wheat from Russia, brought to the United States by early immigrants. It is economically important, as are those which follow. The flour produced from it is higher in gluten and conversely lower in starch content than other wheats and is used in the manufacture of semolina and macaroni and other pastes. For bread making it is sometimes mixed with flour of the more starchy, softer wheats. Durum Wheat, also, is said to have been found in old Egyptian remains. It is grown in India, in Algeria, and is the principal wheat crop of Spain. It is resistant to rust and is especially adapted to somewhat arid land, being also resistant to drought. On this continent Durum is grown successfully in South and Central America, and in the United States in the Great Plains Area, particularly towards its Rocky Mountain border. The illustration is of the variety Arnautka which grows well in the more humid eastern portion of the Great Plains.

No. 11. Turkey Wheat, originally from South Russia, the Crimea, etc., is now the leading hard winter wheat of the United States and endures well the low winter temperature of the Northwestern States, except where the climate is very severe, as in North Dakota.

No. 12. Wilhelmina, a stout, soft white wheat from Holland, represents a type of winter wheat commonly grown in North Europe. It has been introduced into the United States.