SPELT 



This is an ancient form of wheat which has been cultivated for 

 centuries in Europe and Africa. It grows to about the usual 

 height of wheat. An examination of the spike will show the 

 reason why it is distinct from it. The spikelets do not break off 

 the rachis and leave a zigzag-shaped terminal to the stalk as in 

 ordinary wheat, but they hold together and, in separating, a part 

 is broken off and remains attached to the spikelet. The weight is 

 about 40 pounds to a bushel. Emmer is often confused with spelt 

 and is not easily distinguished. The stems are pithy, and the 

 leaves are covered with velvety hairs. The heads are flattened, 

 two-rowed, and bearded. (Extracts from Bailey's Encyclopedia.) 



It is a compromise between wheat and barley, less valuable than 

 either. It is difficult to thresh and contains a good deal of hull or 

 liber. It is adapted to the semiarid regions. Spelt has no place 

 in 'New York's agriculture as spring grain. One would better 

 grow oats, barley, or spring wheat. It is given a place in this 

 bulletin because, during the past year, its use has been advocated 

 by unscrupulous men as a new plant with wonderful properties. 



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