BOTANICAL RELATIONS OF WHEAT 



53 



attribute of high class macaroni. Heretofore most of the maca- 

 roni has been imported, the domestic article not having been alto- 

 gether satisfactory. This has been due in part, it is believed, 

 to lack of good macaroni wheat and in part to lack of technical 

 skill in the manufacture of the semolina.^ 



"The macaroni wheats are tall, 

 with broad, smooth leaves. The heads 

 are heavily bearded, being much more 

 so than any of the ordinary wheats, and 

 the plant when bearded has much the 

 appearance of barley. The heads are 

 large and vary in color from light yellow 

 to almost black, depending upon the 

 variety. The kernels are large, very 

 hard, having less starch than common 

 wheat. They vary from light yellow 

 to reddish yellow in color. The habits 

 of growth of durum wheats adapt them 

 to regions of light rainfall. They have 

 great ability to withstand drouth and 

 heat but require a rich soil, although 

 they are notably tolerant of alkali. In 

 some mild climates durum wheats are 

 sown in the fall, but generally they are 

 gro^^•n as spring wheat." 2 



The natural habitat of 

 durum wheat is about the 

 same as that of poulard wheat. 

 In Spain it is more largely 

 grown than any other t}'pe. 

 It is also grown considerably 

 in Southand Central America, 

 whence it has found its way into Texas under the name ol 

 Nicaragua wheat. Another variety has been grown successfully 

 in parts of the Northwest and Canada under the name of Wild 

 Goose. The varieties of durum wheat tested at the stations have 



1 Manufacture of Semolina and MacaronL U. S. Dept of Agr., Bu. of PL Ina 



Bui. 2o. 



< Neb, BuL 78, p. 4. 



Durum wheat. 

 (One-half natural size.) 



