EXERCISE XV. 

 WHEAT DESCRIPTIVE TERMS. 



Supplies for a Laboratory Section of Twelve. Twelve heads each of several different types of wneat, such as 

 Turkey Red, White Spring Emmer, Blue Stem, Little Club, Black Durum. In as far as possible twelve two-ounce 

 samples of the threshed grain of each of whatever head types are used. Twelve rulers or tape measures. 



INTRODUCTION. A number of simple descriptive terms are necessary in describing and 

 comparing heads of wheat. The study will demand close observation of the material at hand 

 and careful study of descriptive terms. 



DIRECTIONS. First read the following "Outline of Descriptive Terms Applicable to 

 Wheat," and at the same time make a casual study of the wheat samples with which you are 

 supplied. Then turn to the "Descriptive Form for Wheat" following the outline, and fill 

 in a careful description of each sample. 



Outline of Descriptive Terms Applicable to Wheat. 

 I. Spike 



1. Color 



(a) Whitish 



(b) Yellowish 



(c) Reddish 



(d) Bluish 



(e) Blackish 

 2. Shape 



(a) As seen from the side. 



(1) Tapering — tapering gradually toward tip. 



(2) Spindle shape — tapering both ways. 



(3) Clubbed — larger at tip than below. 



(4) Uniform — about the same diameter throughout. 



(b) As seen from the end. 



(1) Square. 



(2) Broad on furrow side. 



(3) Broad on spikelet side. 



3. Spacing of spikelets on the rachis. 



(a) Close. 



(b) Medium. 



(c) Wide. 



4. Beards. 



(a) Presence. 



(1) Bearded. 



(2) Partly bearded. 



(3) Beardless. 



(b) Length. 



(1) Short— less than two inches in leng^i 

 (b) Medium — two to four inches long. 

 (3) Long — more than four inches long. 



(c) Position relative to one another. 



(1) Parallel. 



(2) Spreading. 



5. Length — stated in inches. 

 II. Spikelet. 



1. Arrangement of glumes. 



(a) Compact. 



(b) Medium. 



(c) Loose. 



2. Number of Kernels. 1, 2, 3, 4, etc.. 



40 



