Spring wheats are also grown in a scattering way and in
small quantities over the whole dry-farm territory. The two most
valuable varieties of the common hard spring wheat are Blue Stem and
Red Fife, both well-established varieties of excellent milling
qualities, grown in immense quantities in the Northeastern corner of
the dry-farm territory of the United States and commanding the best
prices on the markets of the world. It is notable that Red Fife
originated in Russia, the country which has given us so many good
dry-farm crops.
The durum wheats or macaroni wheats, as they are often called, are
also spring wheats which promise to displace all other spring
varieties because of their excellent yields under extreme dry-farm
conditions. These wheats, though known for more than a generation
through occasional shipments from Russia, Algeria, and Chile, were
introduced to the farmers of the United States only in 1900, through
the explorations and enthusiastic advocacy of Carleton of the United
States Department of Agriculture. Since that time they have been
grown in nearly all the dryfarm states and especially in the Great
Plains area.
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