VARIETIK< \ND I J ACES 



Tuix- Mi 



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TRITK 



VULOARE 

 Practical Aspects 



f this wheat have been described. They are commonly grouped into red awl 

 v. I.Me. The white, as a rule, requires a good soil and a dry climate. The red 

 . lure much wet weather, i-ui the nnl and "hitn fnrms srs tntsmhsfiflsahlft 

 with altered . - n \ in .nim-n'. \ ~iif lent ion i* j>- 



bearded forms. 



Ihe t Me,, oompactum the dwarf or hedgehog wheats (the latter name being 



to the awned forms) is cultivated in the Austrian Alps. Wurtecnbsrf, turn. 

 Alsace, Switzerland, Chili, Tnrkewtan and At.\.^mia. They are specially adu 

 to stormy regions, and are at t he Maine t ime profitable on soil* where other I 

 eon I, I not bo grown. They have short stiff straw. 



|'h,- form to which the name turgldum or Rivet Wheat has been aasifnd 

 nerally designated English Wheat < n tli- % It ha* 



four-sided spikes, the leaves are broader than in ri0r and usually 

 \-l\eiy, and it affords long, rigid, nearly useless straw. The grain generally 

 red-coloured, short and thick, with a I. hint aj>ox. It I'M ri-h in nfare). 

 in eluten, and for bread-making the flour has to be mixed with mure gluteaoo* 

 wheats. This class of wheat is largely grown in the Mediterranean countries, 

 more rarely in England and Germany. Englitih wheat >;ives a good hnr 

 lint the flour is poor in gluten and visually groyiith in colour. The so^alll 

 Miracle Wheats (Egyptian wheats) constitute a sub-race under compositum and 

 have branched spikes. 



Lastly, the race or group of forms designated durum comprehends all the Durum. 

 hnr, I spring or flint wheats the Macaroni Wheats. They are recognisable by 

 their long, bristling awns, almost solid culnm, very hard, pointed, usually vitreous, 

 rarely mealy grains, and often black awns. Cultivated in th- 

 countries and Asia Minor, and are most important in Spain and Northern A 

 The grain is specially rich in gluten, hence their being largely used in the manu- 

 facture of macaroni. 



At the third Hybrid Conference held in London during 1900, Philippe de 

 Yilmorin of Paris put the position regarding the origin of the forms of wheat 

 thus " When my father began, in 1878, cross-fertilisation between the different 

 types of wheats, the object he had in view, and which he fully proved, was that 

 all our wheats with the exception of Triiifiim inonoeorfnm came from one 

 and the same common origin. In consequence of his experiment*, he was able 

 to base his argument on two well-proved facts, namely : (1) that the six specie* 



( I. -.ntii HIII. Lam., T. Ill i-giflit in . L . T. tlm-iini. Deaf., T. PolunirutM. L, T. *jM>Un. 



L., and T. tuni/ii-uin. Sen'nge) of cultivated wheats can be crossed amongst them- 

 selves and give products indefinitely fertile. (2) That on crossing any two of 

 these six, the other four may appear among the results." 



Only the briefest possible abstract has been attempted m the fore- 

 going observations regarding the classification of the varieties and races 

 of wheat usually adopted by writers on this subject. The student who 

 may wish fuller details should consult Koraicke and Werner (Handbuch 

 des Getreide laves, 1885, ii., 209-529), where it will be seen several hundred 

 forms are discussed. 



[Cf E. M. Shelton in the Report on the Rust in Wheat Conference (held 

 Brisbane, Queensland, 1894); U.S. Dept. Agri. (Botany) r-^axleton. / 

 Cereals, Bull., 1900, No. 23, 12-30 ; also Macaroni Wheat*. Bull., 1 

 Scofield, Algerian Durum Wheat*, Bull., 1902, No. 7; Carleton and Chamberlain, 

 Durum Wheats, Bull., 1904, No. 70; Lyon, Improv. Quality of \ 

 1905, No. 78; Kept. Third International Conference, 1906, on Genetii 

 Royal Horticultural Society).] 



Practical Aspects. From the study of an extensive sei 

 specimens sent to London, some years ago, the late Dr. Forbes Wat* 

 propounded the following classification : (1) white, soft; (2) white, 

 (3) red, soft ; and (4) red, hard. The vernacular term pirn usually denote 

 soft wheats, and these are the wheats chiefly exported from India. 

 certain extent these four groups are cultivated side by side in tl 

 district, but on the whole a geographical isolation may be per 

 Northern India, for example, produces mainly soft wheats 

 India and Bengal grow mainly hard forms. The cultivation of 1 



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