WHEAT 



57 



Mediterranean region. Other names have been given to 

 this species but they are quite local in their use ; such are 

 Giant rye, Astrakhan 

 wheat, Jerusalem rye, 

 and Montana rye. 



In almost all of the 

 few cases where Polish 

 wheat has been tried 

 in this country it has 

 done well from both 

 the standpoint of 

 yield and quality of 

 the grain. It seems 

 never to have oc- 

 curred to any one to 

 make use of the wheat 

 for the production of 

 American macaroni, 

 though it should be 

 good for that purpose, 

 and a great demand 

 for its increased pro- 

 duction might thus 

 be created. As it is, 

 there is not sufficient 

 incentive to the 

 farmer for growing this wheat, since it is not well adapted 

 for bread making if used alone. 



Though requiring considerable moisture at seed time, 

 Polish wheat is well adapted for cultivation in arid dis- 

 tricts ; in fact, it produces the best quality of grain when 

 grown under arid conditions. It is also somewhat resist- 

 ant to orange leaf-rust, but not so valuable in this respect 

 as the durum wheats. 



FIG. 17. Polish wheat: on left, spike and 

 kernel, ^ natural size ; on right, spikelet 

 and kernel, X \- 



