The common varieties of hard _spring wheats _are grown principally in districts where winter wheats have not as yet been successful; that is, in the Dakotas, northwestern Nebraska, and other localities with long winters and periods of alternate thawing and severe freezing. The superior value of winter wheat has been so clearly demonstrated that attempts are being made to develop in every locality winter wheats that can endure the prevailing climatic conditions. 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. Wherever tried they have yielded well, in some cases as much as the old established winter varieties. The extreme hardness of these wheats made it difficult to induce the millers operating mills fitted for grinding softer wheats to accept them for flourmaking purposes. This prejudice has, however, gradually vanished, and to-day the durum wheats are in great demand, especially for blending with the softer wheats and for the making of macaroni. Recently the popularity of the durum wheats among the farmers has been enhanced, owing to the discovery that they are strongly rust resistant.