WHEAT 21 



chaff varieties also. The varietal names number 

 into the hundreds, and often there is no marked 

 characteristic to distinguish the variety. Carleton 

 has tested, studied and described 245 leading 

 varieties of wheat out of one thousand or more 

 samples secured from all parts of the world.* 



TYPES OR GENERA 



The wheat genus includes five other types as 

 follows: 



Einkorn Triticum monococcum 



Spelt Triticum sativum spelta 



Emmer Triticum sativum dicoccum 



Poulard wheat Triticum sativum turgidum 



Polish wheat Triticum polonicum 



These types of wheat were largely cultivated 

 in ancient times in eastern Asia, Egypt, Greece 

 and Italy. They are usually hardy and drouth- 

 resistant, and are grown to a limited extent today 

 in dry areas and cold climates but more for feed 

 for livestock than for human food. These grains 

 produce an inferior type of flour. 



It may be of interest to note here that the 

 "Alaska" wheat, much advertised a few years 

 ago by promoters as a wheat of wonderful yield- 

 ing power, belongs to the Poulard group. It is 

 a variety having branching spikes and is also 

 called "Multiple Head Wheat," "Egyptian 

 Wheat" and "Wheat of Miracle." Thomas F. 

 Hunt in his "Cereals in America," speaks of this 

 variety as a "sport having no value." 



*United States Bulletin No. 24, Division of Vegetable Physi- 

 ology. 



