SECTION XXIV. WHEAT, OATS, RYE, AND 

 BARLEY 



THESE four crops are called the small-grains. Each 

 one of them is an important human food in some part of 

 the world. Oats and barley are largely used as hay or 

 pasturage. Their straw is fed to live-stock or used for 

 bedding. Wheat makes better bread than any other grain. 



Resemblances between the small-grains. Wheat, oats, 

 rye, and barley all bear seeds or grains at the top of a 

 hollow stem or straw. Although the walls of the straw 

 are thin, the hollow form gives great strength to a small 

 amount of stem material. 



These small-grain plants are alike in having no tap- 

 root, but only a great number of fine roots springing 

 from a center or crown. This crown, or starting-place for 

 the permanent roots, is usually about one inch below the 

 surface of the ground, whether the seed be planted deep 

 or shallow. The seeds are sown one to three inches deep. 



Some differences between the plants of wheat, oats, rye, 

 and barley. The heads of oats are branched and open, 

 but those of wheat, rye, and barley have grain clusters or 

 spikelets closely joined to the main stem. The heads of 

 rye are long, somewhat flattened, and have long beards. 

 Common barley and bearded wheat have shorter heads 

 with stiff spreading beards. Some of the best varieties of 

 wheat, however, do not have beards. 



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