WINTER. SPRING. Acreage, 29,599,961 17,705,868 Yield per acre (bushels), 16.7 13.7 Total yield (bushels), 492,888,004 242,372,966 Total value at farm, $336,435,081 $153,897,679 Price per bushel (cents), 68.3 63.5 All the different varieties of wheat which are now known are cultivated. The simplest form, namely, the one grain wheat is the only one which grows wild, and the origin of the other varieties of wheat is unknown. Botanists recognize three species, namely--Species 1, one grain wheat (_Triticum monococcum_ Lam.); species 2, Polish wheat (_Triticum polonicum_ L.); species 3, common wheat (_Triticum sativum_ Lam.). All of these species are distinct, especially the third one, of which the most valuable variety is the common wheat, _Triticum vulgare_ Vill. The quality and properties of wheat depend more upon the environment in which it is grown than upon the species to which it belongs. There is perhaps no other field crop in which the environment, namely, condition of the soil, temperature, precipitation, etc., makes a greater difference than in wheat. In general, the environment and the species together produce two kinds of wheat as far as milling and bread making are concerned, namely, the soft or starchy wheat and the hard or glutinous wheat. In the first variety there is a larger percentage of starch in relation to the content or protein matter than in the second. Taking the wheat as a whole its average composition is shown in the following table: Weight of 100 kernels, 3.85 grams Moisture, 10.60 percent Protein, 12.25 „ Ether extract, 1.75 „ Crude fiber, 2.40 „ Ash, 1.75 „ Carbohydrates other than crude fiber, 71.25 „ Dry gluten, 10.25 „ Moist gluten, 26.50 „ In regard to protein American wheat, as a rule, is quite equal to that of foreign origin. This is an important characteristic when it is remembered that both the milling and food value of a wheat depend largely upon the nitrogenous matter which is present. It must not be forgotten, however, that merely a good percentage of protein is not of itself a sure indication of the milling value of a wheat. The ratio of gluten to the other protein constituents in a wheat is not always constant, but it is the gluten content of a flour on which the bread making qualities chiefly depend.