y^ THE WHEATS OF BALUCHlSTAK 



there is no beard and the grain is big ; {h) car and beard red, grain also red 

 but inclined to be yellowish, size of grain medium ; {c) ear and beard white 

 like paper, the grain is also Avhite ; {(() ear and beard and grain red, the 

 grain is small and fine like rice. 



2. J6/-(«) I\ar-i-Safi(L (6) Kar-i-Kirmiz. (c) Siah Das, {d) SImtur 

 Dcmdan : {a) ear is full and white, with short beard, the grain is white and 

 big : (6) ear is red with short beard, the grain is yellow ; (c) ear and beard 

 black, the grain is vellow and very transpai-ent ; ((/) the ear is between 

 red and vellow in ( olour, the beard is small and the grain red. 



From the luilliiig point of view, the best wiieat is Surkh Das, both of the 

 daima and (d)i (lasses. 



On th(^ uplands of I'ersia. wheat takes from .seven to nine months to mature, 

 but in the hot country only four to four and a half months. These periods 

 approximatelv correspond with the eight months of England and the 

 four and a half months of India." 



II. CLASSIFICATION AND DESCRIPTION OF THE 



WHEATS. 



A. CLASSIFICATION OF THE WHEATS OF KHORASAN. 



Triticum durum Dksf. Macaroni wheats. 



1. Glumes felted. 



A. Glumes white, awns white, grain white. 



var. Valencice Kcke. 

 Khorasan Class I. 



B. Glumes white, awns black, gi-ain white. 



var. melanopus Al. 

 Khorasan Class II. 



