THE HARD RED WINTER WHEATS.[1]
J. Allen Clark, Agronomist in Charge, and John H. Marttin, Agronomist, Western Wheat Investigations, Office of Cereal Investigations, Bureau of Plant Industry.
| Page. | |
| The hard red winter class of wheat. | 1 |
| Where hard red winter wheats are grown. | 1 |
| Areas to which hard red winter wheats are adapted. | 2 |
| Varieties | 3 |
THE HARD RED WINTER CLASS OF WHEAT.
Wheat is graded in five classes under the Official Grain Standards of the United States. The third is designated as Hard Red Winter. About 32 per cent of the wheat acreage of the United States is of this class. The varieties that make up this important class of wheat have hard red kernels and are grown from fall sowing, chiefly in the central part of the United States. There are only a few distinct varieties grown. The original strains were introduced from Russia. They have become important in the United States because of their winter hardiness, drought resistance, and high yields. From hard red winter wheat is manufactured a flour of high bread-making quality.
WHERE HARD RED WINTER WHEATS ARE GROWN.
The hard red winter wheats are grown principally in the central Great Plains area. The States leading in the growing of this class of wheat are Kansas, Nebraska, and Oklahoma. A considerable acreage is grown also in Iowa, Illinois, Colorado, Texas, Washington, Oregon, Idaho, Montana, Missouri, and Indiana. Smaller acreages
- ↑ The information given in this bulletin is based upon (1) varietal experiments conducted by the Office of Cereal Investigations of the U. S. Department of Agriculture and the State agricultural experiment stations, either independently or in cooperation: (2) classification studies of all American wheat varieties; (3) a survey of the wheat varietics of the United States, in cooperation with the then Bureau of Crop Estimates, based upon 19,000 returns from 70,000 questionnaires sent to crop correspondents; (4) several years of personal observation of the wheat fields in the States where these varieties are grown; and (5) milling and baking experiments conducted by the Milling-Investigations Section of the Bureau of Markets and Crop Estimates (now a part of the Bureau of Agricultural Economics) in cooperation with the Office of Cereal Investigations and also by the State agricultural experiment stations.
