30 VARIETAL CHARACTERS OF INDIAN WHEATS. 
b. Grain red. 
var. milturum Al 
Type 22—Sometimes slight bearding, chaff dark brownish 
red, shiny, grain dark red. D=19. 
Type 23—chaff dull yellowish red, grain easily shed, light 
red, D=23. 
B. Glumes white. 
a. Grain white. 
var. albidum Al. 
Type 24—Spikelets blunt, outer glumes short and rounded, 
chaff white with a reddish border, ears bend over 
slightly, straw strong. D = 20. 
Type 25—Spikelets pointed, outer glumes long and pointed, 
chaff yellowish white, shiny, ears erect, straw very 
strong. D = 20. 
DESCRIPTION OF THE TYPES OF PUNJAB WHEAT. 
Triticum DURUM Dresr. Macaroni WHEATS. 
Ears flat, flowering glumes with long awns, outer glumes sharply 
keeled to the base, straw stiff and solid. 
There are three varieties of Macaroni wheats found in the 
Punjab, var. melanopus Al. (type 1), var. africanum (type 2), var. 
leucurum Al. (type 3). Of these, the first is the most common and 
represents the so-called ‘‘Vadanak’’ wheat of the province. The 
other two were only found in very small quantities, especially type 3. 
Macaroni wheats on account of their large water requirements 
are generally only grown round wells and their cultivation is very 
limited. The flour is used mostly for confectionery. These wheats 
ripen late and are more attacked by birds than the ordinary wheats. 
This may be due to the stiff straw and ears on which it is possible 
even for heavy birds to perch and also to the fact that on account 
of their tall straw they range above all the other wheats. These 
wheats have broad long leaves smooth on the upper surface with 
hairs on the claws, Eyen when thinly sown they do not tiller 
much, 
