lo Feb., 191 2.] Wltcat a)id Us Cultivation. 



93 



Now, though many of these species are likely to be of very little value 

 to the Australian farmer, they are of the highest interest to the breeder 

 of wheats suitable for our local conditions. By the crossbreeding of some 

 of these species with those wheats in general cultivation in Australia, som,e 

 very desirable characteristics, e.g., drought resistance, non-shattering of 

 grain, rust resistance, and early maturity, may deliberately be imparted 

 to our local varieties. 



The eight types of wheat referred to above may be classified thus : — 



Monococcum .. (1) Einkorn. 



(2) Spelta = Spelt. 



(3) Dicoccum = Emmer. 

 I J (4) Compactum = Club Wlieat. 



Triticum ] Sativum | (5) Turgidum = Poulard Wheat. 



(6) Durum = Macaroni Wheat. 



. (7) Vulgare = Common Wheat. 

 IPolonicum . . (8) Polish Wheat. 



(i) Einkorn, (2) Spelt, and (3) Emmtr. — Of these different types, 

 the first three (Einkorn, Spelt, and Emmer) are to be found 

 on most wheat-breeding stations, and are frequently of service in 

 imparting such properties as hardiness, drought resistance, abilitv to 

 hold the grain, and capacity for thriving on poor soil. They have 

 all been cultivated from the very earliest times, but their cultivation is 

 now chiefly confined to portions of Germany, Spain, Italy, and Russia. 

 Both for forage and for food purposes, however, they are gradually being 

 displaced, even in those countries by varieties of Triticum sativum vulgare 

 — common bread wheat. 



(4) Club or square-head wheat differs from common wheat, principal Iv 

 in its short stiff straw and short but compact head. Its yield is unsatis- 

 factory, however, and it is very susceptible to rust. 



(5) Poulard wheat is grown principallv in the hot dry areas bordering 

 the Mediterranean. It very closely resembles the durum or macaroni 

 wheats in the appearance and characteristics of the grain. Egyptian, and 

 the so-called mummy wheat with branched and compound heads, belong 

 to this sub-species. 



(6) Polish wheat (T. Polonicum) has not done well in experimental 

 plots under Australian conditions, though it is successfully cultivated in 

 the drier portions of southern Europe. The grains of this wheat are 

 very long and somewhat resemble rye. 



(7) Sativum vulgare — common bread wheat — is the most widely cul- 

 tivated of all the species, and it enjoys this popularity on account of its 

 high yielding power, and because it makes such excellent bread. The 

 greater majority of the varieties of wheat grown in Australia belong to 

 this important sub-species. 



The future of the Australian wheat industry is largely dependent on 

 Che profitable utilization of tho.se vast areas at present considered outside 

 the margin of "safe" farming. 



From the remarkable developments that have resulted during the last 

 decade in the profitable opening up of lands that hitherto were considered 

 practically useless, it is quite apparent that it is not safe for any one to 

 predict the possible confines of profitable wheat farming in the future. 

 To further extend the zone of profitable cultivation, it is evident that 

 attention must be concentrated on those factors which will enable the 



