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wheats. A name often used in Germany is hauchigerWeizen^ ^ndi a 

 French name of corresponding meaning occasionally used is hU 

 Ijetanielle. 



The wheats of this group are used sometimes in the manufacture 

 of macaroni and other pastes. They are also occasionally used in 

 bread making, but are more often employed for mixing with common 

 bread wheats in grinding in order to give the quality of flour that is 

 desired in the French markets. 



To a small section of this species, having compound or branched 

 heads, some have given the separate name of composite w^heats {T.com- 

 2?ositum). Some well-known varieties of this section are Seven-headed, 

 Wonder Wheat, Hundred Fold, and Miracle. It should be noted, 

 however, that the group of emmers {T. dicoccum) includes several 

 varieties with compound heads similar to these. Many facts known 

 in connection with the existence of these closely allied forms, together 

 with that of the intergrading sorts between the poulards and durums, 

 afford strong evidence of the occurrence of natural hybrids among 

 the varieties of these three groups. 



The poulard wheats are native usually in hot, dry regions, and are 

 therefore often rather drought resistant, but not so much so probably 

 as the durums. Many of the varieties are also very resistant to orange 

 leaf rust. These wheats are grown chiefly in France, Egypt, Italy, 

 Turkey, Greece, southern Russia, and other districts bordering the 

 Mediterranean and Black seas. In this country they are only rarely 

 grown; so far, in an experimental way. Special qualities of value to 

 be found in this group are: 



(1) Excellence of certain varieties for making macaroni. 



(2) Resistance to orange leaf rust. 



(3) Resistance to drought. 



(4) Stiffness of straw. 



DURUM WHEATS ( T. clurum) . 



As already stated, this group of wheats is rather similar to the 

 poulard group. As a rule, however, the heads are not so thick and 

 the grains are longer and much harder. The plants are rather tall, 

 w ith stems either pithy within, or hollow with an inner wall of pith, 

 or in a few varieties simply hollow as in the common bread wheats. 

 The leaves are usually smooth, but have a hard cuticle, and are almost 

 always resistant to orange leaf rust. The heads are rather slender, 

 compactly formed, occasionally very short, and always bearded, with 

 the longest beards known among wheats; spikelets two to four- 

 grained. The outer chaff is prominently and sharply keeled, and the 

 inner chaff somewhat compressed and narrowly arched in the back. 

 The grains are usually very hard and glassy, sometimes rather trans- 

 parent, 3^ellowish white in color, occasionally inclining to reddish, and 



