WHEAT 49 



wheats. In Germany they are called bauchiger weizen, 

 and the corresponding French name is ble petanielle. 



The wheats of this group are used sometimes in the 

 manufacture of macaroni and other pastes. They are 

 also occasionally used alone in bread making, but are 

 more often employed, as in France, for mixing with 

 common wheats in grinding in order to give the quality of 

 bread flour that is desired. 



To a small section of this subspecies, having com- 

 pound or branched heads, some have given the separate 

 name of composite wheats (T. compositum). Some 

 common names applied to varieties of this section, all of 

 which may be synonymous, are Seven-headed, Wonder 

 Wheat, Hundred Fold, Miracle, Alaska, and Egyptian. 

 It should be noted, however, that the group of emmers ( T. 

 dicoccum) includes several varieties with compound heads 

 similar to these. Such compound forms often occur also 

 in hybrids and even in greenhouse cultures of pure lines. 



The poulard wheats are native usually in hot, dry 

 regions, and therefore often rather drought-resistant, but 

 not so much so probably as the durums. Many of the 

 varieties are also very resistant to orange leaf-rust. One 

 variety, Seven-headed or Alaska, is resistant to smut. 



49. Subdivisions and varieties of the poulard sub- 

 species. Poulard wheats are of no commercial im- 

 portance in North America. The few representatives 

 here mentioned, except Seven-headed wheat, occur only 

 in foreign countries, chiefly in southern Europe. 



A. SIMPLE SPIKES 

 (TRITICUM TURGIDUM LUSITANICUM, KCKE.) 



1. Glabrous, white chaff, pale awns, white or yellow kernels. 

 Semi-hard Winter Gallands Hybrid. 

 E 



