WHEAT 



45 



suppose at first that it does not contain so many kernels 

 as are really present. The kernel is persistent in the chaff, 

 and therefore club wheats may be, and usually are, har- 

 vested long after ripening, with- 

 out loss from shattering. Be- 

 cause of their short, stiff straw, 

 club wheats stand up well. Be- 

 sides furnishing the kind of flour 

 desired in some localities, these 

 wheats are good for making 

 crackers, and for the more starchy 

 breakfast foods. They are rather 

 drought-resistant, and therefore 

 adapted in dry, hot regions. 

 There are both spring and winter 

 varieties, but more of the former 

 (see Fig. 14). 



47. Subdivisions and varieties 

 of club wheats. The club 

 wheats may be subdivided on 

 about the same basis as the common wheats, but there' 

 are not so many subdivisions. The principal subdivisions 

 and their representative varieties in all countries are about 

 as follows : - 



(TRITICUM COMPACTUM HUMBOLDTII, KCKE.) 



1. Awnless, glabrous white chaff, white or yellow kernels. 



Soft Winter California Club, Chili Club, Daudi, Malorca, 



Multan Makini, Mocho. 

 Hard Winter Chinori, Jondhri. 

 Soft Spring Blanquillo, Little Club. 



(TRITICUM COMPACTUM WERNERIANUM, KCKE.) 



2. Awnless, glabrous white chaff, red kernels. 



Soft Spring Sicilian. 



FIG. 14. Club wheat: on left, 

 spike and kernel, natural 

 size ; on right, spikelet and 

 kernel, X l. 



