WHEAT 



37 



FIG. 13. Spikelet and 

 kernel of common wheat. 

 (X li.) 



plant is usually hollow, but occasionally somewhat pithy 

 within and varies greatly in strength and height in differ- 

 ent varieties. The leaves also vary in character, but are 

 rarely as wide as those of the durum and poulard wheats, 

 and are pubescent in only a few 

 varieties (Figs. 12 and 13). 



The varieties of this subspecies 

 naturally possess the most diverse 

 characteristics, because of their very 

 wide adaptation and cultivation 

 under such diverse conditions. 

 Their greatest characteristic as a 

 whole is their well-known and long- 

 established quality for flour produc- 

 tion, for which reason the term 

 " bread wheat " is sometimes in- 

 accurately applied to them. The 

 hard red-kerneled varieties have the highest protein con- 

 tent. On the other hand the white wheats and other soft 

 winter wheats are the best for cracker manufacture. A 

 few of the most popular breakfast foods are made from 

 common white wheats. 



43. Subdivisions. The subspecies is usually divided 

 into a number of botanical varieties based upon the 

 presence or absence of awns, nature and color of the chaff, 

 and color and form of the kernel. Supplementary to these 

 are certain other characteristics of agronomic and com- 

 mercial importance, which assist in more accurate identi- 

 fication of an agronomic variety, such as hardness of 

 kernel and the fact that the variety is spring or fall sown. 

 Eight botanical characteristics are commonly employed; 

 awned or awnless spikes, red or white chaff, glabrous or 

 pubescent chaff, and red or white kernels, with which 16 



