134 



Effective Farming 



Spelt group. Einkorn, emmer, spelt. Grain inclosed in 

 glumes, a portion of which adheres to grains after threshing. 

 Grains make poor flour. Not extensively cultivated. Ein- 

 korn is thought to be one of the first of the cultivated types. 

 It is not grown in America. Emmer is grown rather exten- 

 sively in the northern part of the Great Plains region. It is 

 used largely as a stock food. Spelt is not grown in the United 



States. (See Fig. 47.) 



Durum wheat group. 

 Poulard, durum, and 

 polish wheats. Grains 

 free when threshed. 

 Used principally in the 

 manufacture of maca- 

 roni and other paste 

 foods. Adapted espe- 

 cially to dry climates. 

 Durum is the principal 

 wheat of this group. 

 Introduced into the 

 United States by the 

 Department of Agricul- 

 ture and now grown ex- 

 tensively in the Great 

 Plains region. 



Bread wheat group. 

 Common and club wheat. Grains free when threshed. 

 Common wheat, the kind most extensively grown, is used 

 principally for making flour. Figures 45 and 46 show common 

 wheats. Club wheat has a short compact head and is espe- 

 cially well adapted to conditions in the Pacific Coast region, 

 where it is grown extensively. Like common wheat, it is used 

 for making flour. The bread wheats are grouped commercially 

 according to color, hardness, and time of growth, as soft wheat, 

 soft red, medium red, hard winter, and hard spring wheats. 



FIG. 46. Heads of bearded winter wheat. 

 1, Mediterranean; 2, Virginia; 3, winter 

 fife ; 4, early Genesee giant. 



