THE SMALL GRAINS 



157 



191. Classes of wheat. There are eight types of wheat 

 (Fig. 73) : Common Wheat, Club Wheat, Durum, Speltz, Emmer, 

 Einkorn, Polish, and Poulard. About go per cent of the wheat 

 grown in the United States is of the common type. Club and 

 durum wheats and 

 emmer are impor- 

 tant in a few local- 

 ities. The other 

 kinds are not grown 

 in this country, ex- 

 cept for experimen- 

 tal purposes. 



Common wheat 

 is divided into two 

 great classes known 

 as winter wheat and 

 spring wheat. Win- 

 ter wheat is sown in 

 the fall and har- 

 vested late in the 

 following spring or 

 in early summer. 

 Spring wheat is 

 sown in the spring 

 and harvested the 

 same year, usually 

 about a month or 

 six weeks later than 

 winter wheat. Fully 

 70 per cent of the 

 entire wheat crop grown in the United States is winter wheat. 



Winter wheat possesses so many advantages over spring 

 wheat that it is grown wherever it will withstand the winter. 

 Winter wheat yields better, because it matures earlier and there- 

 fore more often escapes the rust and other diseases, as well as 

 the ravages of insect pests, the injury from hot weather, drought, 



FIG. 73. Types of wheat 



A, Spelt; B, Einkorn; C, Common Fultz ; >, Club; 

 E, Polish ; F, Durum ; G, Black Winter Emmer 



