PRACTICUMS FOR WHEAT 



135 



10. Crease: deep; medium; shallow: ^^ide; medium; narrow. 



11. Brush: large area; small area: long hairs ; short hairs. 



12. Color of grain: light yellow; 3-ellow; clear amber; dullamb.r; clear led; 

 dull red. 



202. Classification of Varieties of Common Wheat. Take preferably 

 fifty varieties of either spring or \rinter wheat in sheaf and in grain. A desirable 

 plan is to have one thousand grains of each variety in glass vials one inch in dia- 

 meter and six inches high, taking care to have the vials of clear glass and uniform 

 diameter. The difference in the size of grains can be noted at a glance and all 

 other characters as easily observed as in larger samples. 



An agronomy laboratory, showing materials ready for the study of varieties of wheat. 



Require the student to classify them into eight groups as follows: 



Grains red 

 r (jriumes white ^ 



Bearded ) 



( Glumes bronze 



Beardless 



Glumes white 



Glumes bronze 



Grains white 

 Grains red 

 Grains white 

 Grains red 

 Grains white 

 Grains red 

 Grains white 



The student should note what differences, if any, exist between varieties of the 

 same group as for example in smoothness or hairiness of glumes, and length of 

 straw; and in what cases the varieties are probably synonymous. (89) A WTitten 

 report concerning the best ten varieties as shown by Stations testing varieties in 



