WHEAT 83 



Einkorn is much like emmer, but is not at all improved 

 over the wild form. It is entirely unknown in the United 

 States and is little raised in Europe. It has about the same 

 characteristics as emmer and spelt. 



Characteristics of the Common Bread Wheats. — As the 

 bread wheat varieties are practically the only ones grown in 

 the central states, we need give special attention only to this 

 group. The varieties may be divided into two large classes in 

 two ways: (1) The one which has awns or beards on the 

 heads, called bearded varieties, and the one in which the 

 heads have no beards, called smooth or bald varieties. (2) 

 White varieties in which the grain is whitish or yellowish in 

 color, and red varieties which have their grains red or amber 

 colored. 



There is very little difference in the yielding power of these 

 different classes. The Ohio Experiment Station made 144 

 trials with white varieties and 627 trials with red varieties. 

 The white averaged 27.3 bushels per acre and the red 27.8 

 bushels. In 342 trials bearded varieties gave 25.9 bushels 

 per acre and in 418 trials smooth varieties made 26.4 bushels. 

 These differences are not large enough for us to favor one 

 more than the other so far as yield is concerned. The fact of 

 the matter is that some varieties are better than others, and 

 they may be either smooth or bearded, or they may be either 

 white or red. 



Red wheat as a rule is harder grained and usually contains 

 a better quality of gluten. For this reason it is generally pre- 

 ferred for making flour to be used for bread making. Bearded 

 varieties seem to be more liable to blow down or lodge when 

 full grown than smooth varieties, but bearded varieties are 

 attacked by rust less than smooth varieties. This same state- 



