The weekly times-record. (Valley City, N.D.) 1912-1922, 1920-08-05

/.1yA
VALLEY CITY NORTH DAKOTA,
ACME WHEAT
COMING }! WHEAT |
Just now everybody is thinking ant
talking about wheat rust, because it il
now playing, as it so often does, sucl
! an active part in the prospect Of !
crop. It is a good plan to study sucf
7 problems while the crop is still in tht
field and to lay plans for the next
years crop while the lessons Of thit
one are right before US.
If we could either find a way tt
check wheat rust. or find wheat that
was little affected by rust and was at
/ the same time naturally good yield.
er and a good seller, it would be 8
great boon to the wheat country. By
accident, in their search for drought
resistant varieties over period OF 26
years, and much more recently in di-
rect search for rust-resistant varie-
ties, the wheat experts have found
some promising wheats.
There is no such thing as "rust-
proof" wheat. All wheat rusts to
some extent. Some wheats rust much
less than others, however, particularly
if the rust does not come too early in
the season, and these wheats are call
ed "rust-resistant."
Marquis wheat is not rust-resistant
but often comes through with less rust
damage than some more resistant va
rieties because it is earlier than such
other kinds by week or more and
thus beats the rust in the race. The
only common wheat (other than the
durums) grown in North Dakota that
is rust-resistant is a variety called
Kota. This wheat was introduced by
Prof. Bolley and in appearance re-
sembles Velvet Chaff. While strongly
resistant as compared with any of the
other common varieties it is not so
resistant as D1, D5 or Acme, all of
which are durums. It is still in the
Il4llUS VI CllS SApC1 AllACAlCCAS . ea1lu NVIAS
available for distribution.
In addition to Kota, Prof. Bolley
has developed, at least two other rust
resistant wheats of great value, D1
and D5. D5 is so widely distributed
that it needs no description, except of
relative nature. 1t is so rust-resist-
ant as to be practically immune. 1t
is red durum and there is some dis
elimination against it in price, due it
is claimed to it's inferior milling and
baking qualities. D1 is practically if
not fully as rust-resistant as DIS and is
said to be a better yielder and much
superior to it in mill and market
value, as it grades Amber durun. Like
the Kota, D1 is not yet available for
distribution.
I Acme is the name Of the wheat to
which wish to direct your special at
tention as wheat that seems to en-
body most of the qualities Of desir-
able North Dakota wheat, rust-resist-
ance, high yield and good market
value. D1 and Kota are not available
yet, whatever their value, so it must
bs compared with DIS and Kubanka.
Acme S. D. 284 durum decended
from head of Kubanka S. D. 73
&C. 1. 1516) selected by Prof. Manly
Champlin of the South Dakota Exper-
iment Station, in 1909. It differs froz
common Kubanko as known in this
state, that is Kubanka S. D. C5 &C. 1.
1440), is having a more slender head
like the Arnautka durum, smaller
grain, and different outer covering.
Chaplain, who developed it, says: 1T
resists rust remarkably WE'LL" He also
says, "These three varieties (D1, D5,
and Acme) could be readily located in
the series Of rows of wheat by the fact
that they were equally lodged and
equally free from rust" The Country
Gentleman says in an article by E. V.
Wilcox, "Acme made seven bushels an
acre where common varieties were a
total failures" and also says that a
conference in September, 1919, on the
North Dakota seed wheat situation re-
fers to Acme as much more rust re-
sisttant than Kubanka. L. R. Wald-
ron speaks Of it as about as resistant
at DIS. The writer has a little patch
of Acme this year and while his Mar
quis and Kubanka are literally covered
with rust the Acme at present has
practically none.
The record of the S. D. experiment
station on yield is that the Acme has
nearly always yielded as much or more
than any variety with which it has
been compared.
Acme is an amber colored durum,
the same as Kubanka, Arnautka, etc.
amber durums in general are salts
factory for milling and making the
standard durum products, if they can
measure up to rs per cent or more
bright, hard kernels; while red dur
ums, such at D5, are not so regarded
and suffer consequence market dis