WHEAT 53 



51. Adaptation and uses. Durum wheats are 

 adapted to soils rich in nitrogenous matter and slightly 

 alkaline, and give the best results in a very hot dry 

 climate. Almost all varieties are adapted only for spring 

 sowing, except in districts having mild winters. The 

 young plants of this subspecies and the poulard wheats 

 are light green in color at first, and grow erect rapidly. 

 Durum wheats are very sensitive to changes of environ- 

 ment, and quickly deteriorate when grown in a soil or 

 climate to which they are not adapted, as in a humid 

 district. About the best durum wheat, for all purposes, 

 is found east of the Volga River on the border of the 

 Khirghiz Steppes. 



The durum subspecies furnishes the great bulk of the 

 world's supply of wheat for macaroni, though a consider- 

 able quantity of these pastes is yet made from poulard, 

 polish, and common wheats. On the other hand, durum 

 wheats are used for bread much more than is generally 

 supposed. In east Russia they are the most popular 

 for that purpose, and are employed largely for bread in 

 France and in northern Europe. In this country much 

 durum wheat is used in flour blends. Only in recent years 

 has durum wheat come to form a considerable percentage 

 of the wheat production of this country. The principal 

 variety of North American durum is Kubanka. Many 

 varieties are grown on the dry lands of India that are not 

 yet well known elsewhere. 



52. Subdivisions and varieties of durum wheats. - 

 The representative varieties of durum wheats, with their 

 approximate classification into groups, are about as 

 follows : 



