Wheat 3 



Persians, and by the Greeks and Romans. It has been 

 identified in remains of the Swiss lake dwellers. It is 

 still grown in mountainous Switzerland, in Russia 

 where it is used for a gruel, in Germany, in Italy and 

 in Spain. It is grown somewhat in the United States. 

 The illustration is of a Black Winter Emmer. 



No. 6. Spelt, is usually stated to be the oldest of 

 the cultivated grains and considered to have been the 

 wheat of Egypt, Greece and Rome, which is probably 

 partly erroneous, due to a confusion with Emmer. 

 It was cultivated, however, by the Romans in the later 

 days of the Empire. A wild prototype is not known. 

 It is still grown in some South European localities, 

 particularly in northern Spain. 



No. 7. Polish Wheat, sometimes called "Jerusa- 

 lem rye" or "Giant rye," is a hard wheat of very char- 

 acteristic appearance due largely to the length of the 

 papery bracts of the individual spikelets. The grain 

 is elongated, resembling rye, and falls readily from the 

 mature head. In spite of its name it is not a native of 

 Poland. It is cultivated in Spain, in Italy, in Turkes- 

 tan and in Abyssinia. It is also introduced into the 

 United States, but to date is not of much economic 

 importance. 



No. 8. Poulard Wheat is also known as English 

 Wheat, and a variety known as Rivet Wheat, is grown 

 in England, but Poulard Wheat belongs of old to the 

 dry eastern and southern Mediterranean region. It 

 has a tendency to "sport," forming branching spikes 

 or heads and hence is variously called Miracle Wheat, 

 Seven-headed Wheat of Egypt, Jerusalem Wheat, etc. 

 The illustration is of a variety known as Alaska, 

 grown in the United States. In spite of the large size 

 of the heads of the Poulard Wheat, the yield is not 

 great and not equal in quality to some of the common 

 wheats. It is of slight economic importance. 



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