Some of the yields recorded are enormous, varying from 40 to 104 bushels per acre under dry farming, and as high as 152 bushels under irrigation. One stalk of Turkey red wheat was noticed as differing in many ways from all varieties, principally that the head was over eight inches in length, whereas the ordinary Turkey red wheat commonly used in the West has a head of only four or five inches. From this one stalk has been developed the Buffum No. 17 Winter wheat. The heavy beards were eliminated and the grains or kernels in each spikelet increased from the normal number of three to five, seven, and even nine. The hardiness of the new variety, together with its remarkably large head, means that when it is placed on the market the farmers who sow it need not fear winter killing and will have a splendid flouring grain, which will produce nearly double the average crop per acre. It is said that if a single kernel could be added to each head of wheat, the increase in annual production of this country would amount to over fifteen million bushels. If fodder crops can be substituted for a part of the corn now used for stock, it will be a great gain. In his alfalfa-breeding garden, Professor Buffum is raising over seventy different kinds, gathered from all parts of the world, showing that the plant is capable of wide variations. One hybrid has been obtained by crossing sweet clover with alfalfa; the clover grows wild in every state in the Union. There seems to be no limit to man's ingenuity and skill in plant improvement. Perhaps sometime we will try it with our children. In thirty years an exceptional ear of dent corn, through continued planting and careful selection each succeeding season, resulted in a few days' shortening of the growing period and an increased resistance to the cool nights of the higher elevation where it was under improvement; to-day, this corn matures about the middle of August at an altitude of 4000 feet, and has been yielding forty to sixty bushels per acre. CHAPTER XXV DRIED TRUCK As a war measure the surplus vegetables in many city markets have been forced by the governments into large municipal drying plants. Community driers have been established in the trucking regions and even itinerant drying machines have been sent from farm to farm drying the vegetables which otherwise would have gone to waste. The drying of vegetables may seem strange to the present generation, but we are very young; to our grandmothers it was no novelty. Many housewives even to-day prefer dried sweet corn to the canned, and find also that dried pumpkin and squash are excellent for pie making. Snap beans often are strung on threads and dried above the stove. Cherries and raspberries still are dried on bits of bark for use instead of raisins.