48 



THE SMALL GRAINS 



leaves, which in most varieties are pubescent or often 

 glaucous. The culms are thick and stiff, and sometimes 

 pithy within. Spikes long, often squarely shaped, with 



long awns, that are 

 white, red, or .bluish 

 red in color, or some- 

 times black. Spikelets 

 two to four, and ar- 

 ranged on the spike 

 rather compactly. 

 Glumes strongly and 

 sharply keeled. Ker- 

 nels large, proportion- 

 ally short and boat- 

 shaped, or sometimes 

 almost semi-circular in 

 middle cross section, 

 rather hard, light yel- 

 lowish red in color, 

 sometimes nearly white, 

 and becoming vitreous 

 in varieties allied to 

 the durum group, or on 

 growing in certain lo- 

 calities (Fig. 15). 



The name poulard is 

 most commonly applied 

 to these wheats. In 

 Europe they are some- 

 times called English 



wheats, a very misleading name, as they are little grown 

 in England. On the other hand the few varieties that 

 have been grown in that country are known there as rivet 



FIG. 15. Poulard wheat: on left, spike 

 and kernel, | natural size ; on right, 

 spikelet and kernel, X l. 



