WHEAT 



From time immemorial Wheat has been grown for 

 human food. It has always been the staple food of the 

 most highly civilized peoples and it seems likely to con- 

 tinue to hold its high place for ages to come. Bread, 

 the finished product of the Wheat kernels, is universally 

 recognized as the staff of life. 



In all their wanderings over the habitable globe the 

 European races have carried the Wheat plant with them. 

 Wherever they have stayed the seed has been sown, and 

 if the conditions permitted the grain has been harvested. 

 Consequently the plant has been subjected to innumer- 

 able changes of soil, climate, and culture, and it has 

 responded to those conditions in such a way that many 

 well-marked types of varieties have been developed and 

 are now grown in America. They are grouped first into 

 Winter Wheats, sown in autumn and living over winter 

 as young plants, and Spring Wheats, sown in spring and 

 harvested the succeeding summer. 



These in turn are subdivided thus: 

 Winter wheats: Soft, semi-hard, hard 

 Spring wheats: Soft, hard, Durum or Macaroni 



In general each of these types is suited to certain great 

 regions where it is chiefly grown. The hard wheats are 

 especially prized for making flour, while the very hard 

 Durum or Macaroni wheats are utilized for making 

 macaroni. 



