322 THE BOOK OF WHEAT 



2 5 Characteristics: Probably derived from Einkorn; leaves usually 

 velvety hairy; plants pithy or hollow; heads very compact and flat 

 almost always bearded; threshing does not remove chaff; spikelets 

 tw9-grained; non-shattering; some varieties drought and rust 



35 Distribution: Extensively in Russia and Servia; Germany; Spain; 

 Abyssinia; Switzerland; to some extent in France, and Italy; also 

 perhaps in northern India Thibet, and in portions of China; in 

 the United States ; cultivated in prehistoric times. 



4.5 Varieties: Red chaff; white chaff; etc. 



5.5 Use: Quite extensively for human food in portions of Russia, Ger- 

 many, Switzerland and Italy as "kaska," a sort of porridge from 

 crushed emmer; grist; "pot barley;" bread; also used for feed. 

 4.4 Triticum sat. spelta. 



1.5 Name: English, spelt; German, spelz or dinkel; French epeautre. 



2.5 Characteristics: Grows fully as tall as wheat; heads loose , narrow , 

 rather long, bearded or bald; very brittle rachis; spikelets two to 

 five-grained; far apart in head; hardy; non-shattering; constancy 

 in fertility; retains chaff in threshing. 



3.5 Distribution: The oldest grain cultivated in ancient Egypt, Greece 

 and the Roman Empire. With emmer is the principal bread grain 

 of southwest German Empire; raised widely in Russia, Switzerland, 

 Belgium, France, Italy, Spain. In Canada and the United States 

 it is known only to experimenters. 



4.5 Varieties: Winter and spring varieties white-bearded ; black-bearded; 

 red; smooth; white. 



5.5 Use: Flour is placed in same rank as common wheat flour; fed to 



stock. 

 5.4 Triticum sat. compactum. 



1.5 Name: Club or square head wheats; also "hedgehog wheat," 

 "dwarf wheat." 



2.5 Characteristics: Little more than two feet high, being a dwarf; heads 

 very short, often squarely formed; commonly white, at times red; 

 bearded or bald; spikelts very close, three or four-grained; grain 

 short and small, red or white; great yielding power; stiff straw; 

 non-shattering; eary maturity; drought resistant. 



3.5 Distribution: Pacific coast and Rocky Mountain states of the 

 United States; Chile; Turkestan; Abyssinia; to slight extent in 

 Switzerland, Russia, and a few other districts of Europe. 



4.5 Varieties: Generally known as "club" or "square head"; dwarf; 

 hedgehog. 



5.5 Use: Yield the flour desired in certain localities; crackers; breakfast 



foods. 

 6.4 Triticum sat. turgidum. 



1.5 Name: Poulard or pollard wheats; English (a misnomer), rivet; 

 German, bauchiger Weizen; French, ble petanielle\ also known as 

 English wheat; Egyptian wheat. 



2.5 Characteristics: Rather tall; broad velvety leaves; stems thick and 

 stiff; heads long, often square; bearded; spikelets compact, two to 

 four-grained; grains hard and light color; resistant to rust and 

 drought. 



3.5 Distribution: France, Egypt, Italy, Turkey, Greece, Southern Rus- 

 sia, other Mediterranean and Black Sea districts, and experimentally 

 in the United States. 



4.5 Varieties: Poulard; composite wheats (T. compositum), known as 

 Miracle, Egyptian or Mummy wheats, having branched or compound 

 heads whose grains develop unequally. 



5.5 Use: Macaroni and other pastes; bread; mixed with bread wheats 



to produce flour desired by certain French markets. 

 7.4 Triticum sat. durum. 



1.5 Name: Durum, macaroni, or flint wheats. 



2 . 5 Characteristics : Hardest grain and longest beard known among wheats ; 

 plants tall; leaves smooth with hard cuticle; heads slender, compact, 

 at times very short; always bearded; grains glassy, sometimes rather 

 transparent, yellowish, long; very sensitive to changes of environ- 

 ment; high gluten content; drought and rust resistant; spikelets 

 two to four-grained. 



