THE WHEAT PLANT 15 



selection, breeding, and cultivation developed 

 desired qualities in many varieties. Scientists of 

 our country have explored practically all wheat- 

 growing regions of the world and collected seed 

 for experimental work in the United States. In 

 this way wheat has been carried from country to 

 country and new varieties have been developed. 

 We now have wheats better suited to the soil, 

 climate, and seasons of the many regions. The 

 grain has also been changed as to its food values, 

 making it better suited for specific purposes. The 

 wheat we see is fully domesticated. It could not 

 survive if left alone. The old and unimproved 

 varieties are of little value. 



The Types of Wheat. - The following outline 

 shows the eight divisions to which the 1000 and 

 more varieties of cultivated wheat belong. They 

 are called types (Fig. 9). 



1. Einkorn is a very old type with one kernel in each 

 spikelet. It has little importance. 



2. Spelt is a dry land wheat cultivated mostly in Europe 

 and used principally for stock feed. 



3. Emmer has a compact, flat head bearing hard, reddish 

 grain. It is a dry land wheat extensively grown in Russia. 

 It is produced in the United States, where it is wrongly 

 called spelt. 



4. Club Wheat, so named because of its form, has a com- 

 pact spike. Its short, stiff straw holds the grain remarkably 

 well, making it resistant to lodging. The glumes likewise 

 are stiff, do not open easily even when ripe, and thus tend 



