52 



THE CEREALS IN AMERICA 



83. Poulard Wheat (TV. sat, tJirgidiim Hackel). — This sub. 

 species is not grown in this countiy except in an experimental 

 way. It is grown chiefly in the hot dry regions bordering the 

 Mediterranean and Black Seas. It is frequently called English 

 wheat, although it is not grown in England. It is so closely 

 allied to durum wheat as to be hardly distinguished from it, 

 especially in some varieties. It differs chiefly in having a 

 broader spike, shorter beards, shorter and less dense grains 

 and stiffer straw. Some varieties of this subspecies have 

 branching spikes and are known as Egyptian wheat or the 

 wheat of miracle (7>. compositiim L.), Tr, compositiun is 

 simply a sport and is of no value. 



84. Durum Wheat (7>. sat, durum Hackel). — The varieties 

 of this subspecies are commonly referred to in this country as 



. ^ macaroni wheat, be- 



""*«*iffllSife£yMili'^'^ .rfff*,r^ cause they have been 



principally used in 

 Europe for the manu 

 facture of semolina, the 

 manufactured material 

 from which macaroni 

 and other forms of edi- 

 ble pastes are produced. 

 Durum, wheat is supe- 

 rior to common wheat 

 for this purpose on ac- 

 count of its higher 

 gluten content and 

 greater density. The South Dakota Station has shown that 

 bread of fine flavor with a dark color somewhat resembling rye 

 bread can be made from it. Millers generally avoid buying 

 it for ordinary bread flour. It is hoped that the manufacture of 

 macaroni may be stimulated in this country, which it is believed 

 would increase its use, because freshness is an important 



Curing semolina in the open air. 

 Tactory of F, Scarameili Fils, Marseilles, France. This 

 firm exports large quantities of macaroni to the 

 United States. 



