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tion of bread flour, for which reason the term ''bread wheat" is 

 usually applied to them. Nevertheless, it should be noted that the 

 difference between the best and poorest sorts of this group for bread 

 making is full}' as great and sometimes greater than between the for- 

 mer and some v^arieties of other groups. The hard, red-grained 

 varieties are by far the best both in food content and for our present 

 system of roller milling. They include the Fifes, Velvet Blue Stem, 

 Turkey, Mediterranean, and Fulcaster, of this country and Canada; 

 the Ghirkas, Ulka, Crimean, and Buivola, of Russia; and the Theiss 

 and Banat, of Hungary and Roumania. On the other hand, the white 

 wheats and soft winter wheats give the best success in the manufac- 

 ture of crackers. Several of the most popular breakfast foods are 

 also made from white wheats. In a few instances macaroni is made 

 from the hard spring wheats and the white wheats, but not exten- 

 sively. No varieties of the bread-wheat group are well adapted for 

 this purpose. 



The special qualities that are found in varieties of this group may 

 be summarized as follows: 



(1) Excellence of gluten content for bread making. 



(2) Excellence of certain varieties for cracker making. 



(3) Yielding power of certain sorts. 



(4) Rust resistance in some varieties. 



(5) Hardy winter varieties. 



(6) Resistance to drought (in some varieties). 



(7) Early maturity (in some varieties). 



CLUB OR SQUARE HEAD WHEATS {T. COmpactum). 



By most writers this is not even ranked as a subspecies, but the 

 different varieties certainly form an isolated group which is quite 

 complete in itself and distinct from all other wheats, and which will 

 therefore be considered here as a distinct species. The various varie- 

 ties are commonly known under the names "club" or "square head". 

 In this species the plant is verv erect, with stiff", usually rather short, 

 culm, attaining an average height of probably little more than 2 

 feet. The heads are extremely short as a rule, and often squarely 

 formed, in some varieties much broader and flattened on the furrow 

 side, usually thicker at the apex than at the base, commonly white but 

 sometimes red, bearded or bald, the bearded varieties usuall}^ being 

 native in hot countries. The spikelets are set extremely close together, 

 often standing almost at right angles to the rachis (stem), three or four- 

 grained, sometimes with four grains nearly throughout the entire head. 

 The outer and inner chaff' are much the same as in the bread wheats. 

 The grains are usually short and rather small, white or red, often 

 boat-shaped, and occasionally appear much like those of naked barley. 



The peculiar structure of the head in this species allows the varie- 

 ties to be comparativelv large yielders, which is naturalh' their most 



