160 WINTER AND SPRING WHEAT. 



wheat are known as winter Triticum hybernum, and 

 spring Triticum cestivum. 



Winter wheat has generally a larger and plumper 

 ear,- smooth and awnless, and a stronger, harder, and 

 more erect stem. It is sown in autumn, and soon 

 germinates, remaining green through the winter, and 

 starting up into a vigorous growth early the next 

 spring, arriving at maturity in the following summer. 

 Some of the varieties of winter wheat are shown in 

 Figs. 130 and 131. 



There are many sub-varieties of winter wheat, which 

 originated, probably, from influences of locality, soil, and 

 culture. The two prominent groups are best known as 

 the red and white wheats. The red is usually the more 

 hardy, and is covered with a thicker and rougher coat- 

 ing, which adapts it better to high northern latitudes, 

 and severe winters. 



The amount of glutinous and silicious substances 

 (bran) is said to be greatest in the red. and least in the 

 white, while it is medium in the amber. 



Spring wheat is less hardy than winter ; the stem is 

 more slender and delicate, the ear smaller and thinner, 

 and rather more drooping, and adorned with long awns 

 or beards. It produces, ordinarily, less than the winter 

 wheat, while the quality of its flour is less esteemed ; 

 but still it often becomes profitable for cultivation, and 

 is a valuable variety. 



Le Couteur makes the following classification of the 

 endless varieties and sub-varieties into which both the 

 summer and winter wheats have passed. 



BEARDLESS OR WINTER WHEATS. 



1 White Wheats, smooth chaffed. 



2 " " velvet husked. 



3 Red " smooth chuffed. 



