WHEAT. . 117 



are freely removed when the grain is threshed. This 

 is known as wheat. Second, the form in which the 

 palets adhere to the kerijel, as they do in barley and 

 oats. This form is known as spelt. According to 

 Vilmorin, there are four forms, or, as some authors 

 claim, species of wheat, and three forms of spelt, as 

 follows: 



1. Common wheat — Triticum vulgar e, Villars; 

 Triticum hybernum and T. cestivum, Linn. 



2. Turgid or Egyptian wheat — Triticum turgidum 

 and T. compositunij Linn. 



3. Hard wheat — Triticum dummy Desfontaines. 



4. Polijh wheat — Triticum polonicum, Linn. 



5. Spelt — Triticum spelta, Linn. 



6. Starch wheat — Triticum dicoccum, Schrank; 

 Triticum amyleum, Seringe. 



7. One grained wheat — Triticum monococcum, 

 Linn. 



The Turgid or Egyptian wheat is known as the 

 Wheat of Miracle or Wheat of Abundance, because of 

 its branching spikes. It is said to be much culti- 

 vated in the valley of the Nile at the present time. 

 Hard wheat has been long cultivated in Central 

 Europe and Northern Africa. Polish wheat is chiefly 

 cultivated in Eastern Europe and Northern Africa. 

 Spelt is not now as commonly cultivated as formerly. 

 It is chiefly cultivated in the mountain regions of 

 Europe and Asia. Starch wheat is cultivated for its 

 starch in Switzerland. It is said to be especially 

 hardy. There seems to be reasonable evidence that 

 the different forms of wheat are but races of one spe- 

 cies, produced by long cultivation. 



It will be noticed that common wheat has two Latin 



