and is now grown in Iowa, Illinois, and Wisconsin. It has given higher yields and is probably slightly hardier than Turkey in central Iowa.
NEBRASKA NO. 60.
Nebraska No. 60 is identical with Turkey in appearance. It is a high-yielding selection of Turkey developed at the Nebraska Agricultural Experiment Station. It was distributed by that station in 1918, after experiments had shown it to be a higher yielding strain than Turkey. Further experiments have shown it to be about equal to Kanred in yield except in rust years. Nebraska No. 60 is equal to Turkey in milling and baking value.
NEBRASKA NO. 6.
Nebraska No. 6 is nearly identical with Nebraska No. 60 and has the same history as that selection. In both yield and quality it is perhaps slightly inferior to Nebraska No. 60.
WISCONSIN PEDIGREE NO. 2.
This pure-line strain appears identical with Turkey. It was selected from Turkey at the Wisconsin Agricultural Experiment Station and was first distributed in 1918. It is now grown to a considerable extent in Wisconsin. It is more winter hardy and gives higher yields than Turkey in that State and is the highest yielding variety of wheat in the southern part of Wisconsin.
MONTANA NO. 36.
Montana No. 36 is identical with Turkey and Kharkof in all observable characters. It is a selection from Kharkof, made at the Montana Agricultural Experiment Station, from which it was distributed in 1915. This wheat is grown to a considerable extent in Montana, but its rapid increase has been prevented during recent years by severe winterkilling. Montana No. 36 is as winter hardy as Turkey or Kharkof and has given slightly higher yields in some sections of Montana. It also is equal to these varieties in milling and baking quality.
KANRED.[1]
Kanred (formerly known as P-762) differs from Turkey chiefly in being resistant to several forms of stem and leaf rust. It also is slightly earlier and a little more winter hardy than Turkey. Kanred can be distinguished from Turkey by the longer beaks on its outer chaff. The beaks of Kanred vary from 18 to 1 inch in length, while those of the Turkey and Kharkof varieties usually vary only from
- ↑ For a more complete discussion of this wheat, see Clark, J. A., and Salmon, S. C., Kanred wheat, U. S. Dept. Agr. Circ. 194, 13 pp., 3 figs. 1921.
