4 Field Museum of Natural History 



No. 9. Club Wheat is so named from the shape 

 of the heads which are short, thick, and often broader 

 near the tip than below. The grain is soft, the stems 

 are short and stout. It belongs to rather mild climates 

 and the mountainous districts of Europe, Turkestan 

 and Abyssinia. It is introduced on this continent, 

 and is grown particularly in Chile and in the Pacific 

 and Rocky Mountain States. 



No. 10. Durum Wheat is an extremely hard, 

 flinty wheat from Russia, brought to the United States 

 by early immigrants. It is economically important, 

 as are those which follow. The flour produced from 

 it is higher in gluten and conversely lower in starch 

 content than other wheats and is used in the manu- 

 facture of semolina and macaroni and other pastes. 

 For bread making it is sometimes mixed with flour of 

 the more starchy, softer wheats. Durum Wheat, also, 

 is said to have been found in old Egyptian remains. It 

 is grown in India, in Algeria, and is the principal wheat 

 crop of Spain. It is resistant to rust and is especially 

 adapted to somewhat arid land, being also resistant to 

 drought. On this continent Durum is grown success- 

 fully in South and Central America, and in the United 

 States in the Great Plains Area, particularly towards 

 its Rocky Mountain border. The illustration is of the 

 variety Arnautka which grows well in the more humid 

 eastern portion of the Great Plains. 



No. 11. Turkey Wheat, originally from South 

 Russia, the Crimea, etc., is now the leading hard winter 

 wheat of the United States and endures well the low 

 winter temperature of the Northwestern States, except 

 where the climate is very severe, as in North Dakota. 



No. 12. Wilhelmina, a stout, soft white wheat 

 from Holland, represents a type of winter wheat com- 

 monly grown in North Europe. It has been introduced 

 into the United States. 



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