82 AGRICULTURE FOR COMMON SCHOOLS 



Kinds of Wheat. — There are eight kinds of wheat: com- 

 mon bread, club or square head, poulard, durum, polish, 

 spelt, emmer, and einkorn. 



Common bread wheat. With this group almost every boy 

 and girl in the central states is familiar. The varieties of this 

 class furnish most of the wheat flour used for making bread. 



Club or square head wheat. In this class the heads are 

 usually a little larger at the top than at the base and are quite 

 distinctly four-cornered. The varieties of this class have stiff 

 straw and the heads do not shatter easily. The grain is used 

 largely for making crackers and breakfast foods. 



Poulard wheat has stiff straw, stands dry weather well, and is 

 not attacked by leaf rust. It is raised mostly in the Old World 

 countries. Some varieties are used for making macaroni. 



Durum wheat. The gluten in this wheat is of excellent 

 quality and the grain is used largely for making macaroni 

 and similar pastes. The wheat stands dry weather well and 

 is not attacked by leaf rust. 



Polish wheat is raised mostly in countries along the Medi- 

 terranean Sea and is used for making macaroni. 



Spelt is very little used for human food, being fed mainly to 

 live stock as oats are fed. The grain is always held tightly in 

 the chaff and cannot be threshed out. Instead of shattering, 

 the head of spelt breaks in pieces. It is grown mostly in 

 European countries. 



Emmer also has its grain held in the chaff, but not so tightly 

 as that of spelt. The head also easily breaks in pieces. It 

 is nearly always sown in spring, while spelt is sown in the 

 autumn. Emmer is well adapted to our western states and is 

 being grown to a considable extent for feeding to live stock. 

 In Europe it is used by the peasants for food. 



