Oats, barley, rye, rice, grain sorghums, seed flax, and buckwheat; by C. R. Ball, T. R. Stanton, H. V. Harlan, C. E. Leighty, C. E. Chambliss, A. C. Dillman, O. C. Stine, O. E. Baker, O. A. Juve, and W. J. Spillman.

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