442 FIELD AND GARDEN PRODUCTS 



for the poor. In times of distress people have lived on this grain 

 alone for considerable periods, but, like other grains, it contains too 

 little protein in proportion to its fat and carbohydrates to supply 

 the body with nutritive material in the proper proportion, and it 

 should be combined with materials rich in protein, such as lean 

 meat, milk, cheese, dry beans, etc. When thus combined it is a 

 healthy, nutritious, and inexpensive food and has been proved by 

 common experience to be wholesome, palatable, and a welcome 

 addition to the diet. 



Considering all of its uses, corn is one of the most important 

 cereal foods from the standpoint of palatability, nutritive value, and 

 digestibility. It may be prepared for the table in a great variety 

 of ways, and in some form or other is deservedly used in the ma- 

 jority of American homes. 



(Corn References. F. B. 81, 199, 229, 253, 298, 303, 313, 

 400, 409, 414, 415; B. P. I. 73, 81, 161, 191, 199; Div. Botany 23; 

 Y. B. 1909, 1910; Ala. A. E. S. Ill, 138, 142, 154; Tuskegee Nor. 

 and Ind. Inst, 15; U. Arizona A. E. S. 54; U. Ark. A. E. S. Cir 3, 

 1910, Bui. 59 ; Colo. Agr. Col. E. S. 57 ; Conn. A. E. S. Rpt. 1907 ; Del. 

 Col. A. E. S. 11, 14, 77; Fla. St. Agr. Col. E. S. 7; Ga. E. S. 46, 51, 

 55, 69, 74, 78, 84, 88; U. Idaho A. E. S. 5, 1905; U. 111. A. E. S. 20, 

 46, 53, 63, 82, 87, 96, 100, 119, 126, 128, 132, 148, Cir. 101, 1906; 

 Purdue U. A. E. S. 23, 43, 50, 77, 105, 110, 117, 139, 149, Cir. 2, 

 1908; Iowa St. Col. A. E. S. 45, 55, 68, 77 ; Kans. St. Agr. Col. E. S. 

 17, 27, 30, 45, 56, 64, 107, 127, 139, 144, 147; Ky. Agr. E. S. 118, 

 122, 145; La. St. A. E. S. 7, 8, 111, 118; Md. A. E. S. 141; Mich. St. 

 Agr. Col. E. S. 20, 28, 34, 47, 52, 212; U. Minn. 7, 15, 81, 107; 

 Mo. Agr. Col. E. S. 9, 19, 36, 59, 87, 212, Cir. 45, 1910, 50, 1911 ; 

 U. Nebr. A. E. S. 91; N. H. Col. A. E. S. 71, 151; Cornell U. A. 

 E. S. 42; N. C. A. E. S. 204; N. Dak. A. E. S. 36, 51, 79; Ohio A. 

 E. S. 140, Cir. 42, 53, 61, 66, 71, 74, 86, 117; R. I. A. E. S. 113, 

 116; S. C. A. E. S. 14, 124, 135; U. Tenn. A. E. S. 89; Texas A. 

 E. S. 49, 120; Utah Agr. Col. E. S. 66; Va, A. E. S. 165; Wash. 

 St. Agr. E. S. 38; U. Wis. A. E. S. Cir. 8, 1909, 18, 1910.) 



WHEAT. 



Wheat is the world's choicest bread crop and the source of 

 one of the principal foods of the most progressive and intelligent 

 nations. Rice is the only other crop used by a larger portion of the 

 human family. The United States is the leading wheat-producing 

 country of the world, and it is of the greatest importance that its 

 rank in this respect be maintained. 



Owing to the wide geographical distribution of the plant, 

 the varieties of wheat are more numerous than those of any other 

 cereal. In addition to the botanical classification, a number of 

 other classifications are in use, as, for instance, the market classifi- 

 cation embracing the different types recognized by the grain mar- 

 kets, such as soft winter, hard winter, hard spring, and white 

 wheats; the classification based on external characters, which 

 groups the varieties into spring and winter wheats, bearded or 

 awned, and beardless or bald varieties, white and red wheats, hard 



