Varieties of club wheat. Page: FI
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HE VARIETIES OF CLUB WHEAT differ from
others in having short compact heads and small
kernels. They are grown almost exclusively in the
region west of the Rocky Mountains and are most
important in Washington, Oregon, Idaho, and California.
They are best adapted to the subhumid
sections within these States. About 725,000 acres of
club wheat are grown annually in tle United States.
which is only 1.2 percent of the total wheat acreage.
Owing to their soft texture and low protein content,
club wheats are not well adapted for bread
making. They are either exported o r use(l in making
pastry and biscuit flour.
Twelve distinct varieties of club) wlheat are grown
commercially. Only three, none of which is important,
have red kernels. They are grown from
both fall and spring sowing. The older varieties
are of Chilean origin. Five of the newer varieties
are of hybrid origin, resulting from crosses between
club and common heats.
Hybrid 128 is the leading variety of club wheat.
It is a white-kerneled winter wheat and is best
adapted to the subhumid sections of eastern \Washington,
Oregon, and northern Idaho. It is very productive,
but is also very susceptible to smut.
Albit, a new variety distributed by the Washington
Agricultural Experiment Station in the fall of
1926, is resistant to some forms of bunt and is equal
to Hybrid 128 in yield in the more humid sections
of eastern Washington.
Jenkin is the best-yielding variety in tlhe humid
sections and under irrigation. It is a white-kerneled
spring wheat, but is grown from both fall and spring
sowing in eastern Washington and northern Idaho.
Hybrid 123 is the most important and productive
red-kerneled variety and can he grown from both
fall and spring sowing.
Hybrid 143, Little Club, Big Club, Redchaff, and
several other white-kerneled spring heats were
formerly important, but they are now being replaced
by more productive varieties.
This bulletin is a revision of and suLpersedes Farmers'
Bulletin 1303, The Club Wheats.
Washington, D.C. Issued October 1933
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Clark, J. Allen (Jacob Allen), b. 1888. & Bayles, B. B. (Burton Bernard), 1900-. Varieties of club wheat., book, 1940; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc1510/m1/2/: accessed March 25, 2019), University of North Texas Libraries, Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.