These are good milling wheats of
high gluten content and yielding abundantly under dry-farm
conditions. It is quite clear that these wheats will soon displace
the older winter wheats formerly grown on dry-farms. Turkey wheat
promises to become the leading dry-farm wheat. The semisoft winter
wheats are grown chiefly in the intermountain country. They are
represented by a very large number of varieties, all tending toward
softness and starchiness. This may in part be due to climatic, soil,
and irrigation conditions, but is more likely a result of inherent
qualities in the varieties used. They are rapidly being displaced by
hard varieties.
The group of soft winter wheats includes numerous varieties grown
extensively in the famous wheat districts of California, Oregon,
Washington, and northern Idaho. The main varieties are Red Russian
and Palouse Blue Stem, in Washington and Idaho, Red Chaff and Foise
in Oregon, and Defiance, Little Club, Sonora, and White Australian
in California. These are all soft, white, and rather poor in gluten.
It is believed that under given climatic, soil, and cultural
conditions, all wheat varieties will approach one type, distinctive
of the conditions in question, and that the California wheat type is
a result of prevailing unchangeable conditions.
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