WHEAT 



59 



Polish wheat, and are used only to a limited extent for 

 human food. Nevertheless, in the intercrossing of dif- 

 ferent species for the improvement of our bread wheats 

 some very valuable qualities may be obtained from the 

 varieties of these species. 



This subspecies is called spelt in English, Spelz in Ger- 

 man, and epeautre in French. In Germany the old name 

 Dinkel is also sometimes 

 applied . The varieties often 

 called spelt in this country 

 and Russia are not spelt, 

 but emmer ( T. dicoccum) . 



The spelt plant grows to 

 the average height of wheat, 

 or perhaps a little higher, 

 and possesses a hojlow stem. 

 The leaves are of ordinary 

 size, usually glabrous, but 

 sometimes with scattering 

 hairs; spikes loose, narrow, 

 and rather long, awned or 

 awnless, especially charac- 

 terized by a very brittle FIG. 18. Spelt: on the left, spik3 

 racllis, allowing them to and kernel, ^ natural size ; on the 

 .. - . right, spikelet and kernel, X l. 



be easily broken in pieces 



in thrashing. The spikelets are usually far apart on 

 the spike, arched on the inner side, and contain usually 

 two kernels; outer chaff oval, four-angled, boat-shaped, 

 and only slightly keeled ; kernels light red in color, some- 

 what compressed at the sides, with a narrow furrow, the 

 walls of the furrow flattened, and with sharp edges. 

 The kernel is always held tightly within the chaff, and 

 cannot be separated in thrashing (Figs. 18 and 19). 



