WHEAT 117 



wheats, another class, have very hard grains and are 

 adapted to dry climates. This type, also known as Maca- 

 roni wheat, is becoming more and more important in the 

 West and in Canada. Another type, known as the Club 

 wheat type, has short, stiff straw, short, compact head, and 

 soft grain. It is grown on the Pacific slope, west of the 

 Rocky Mountains, where it may be left standing several 

 weeks after it is ripe. In the Emmer type, the grain does 

 not shell out easily from the hull and the' stems are pithy 

 instead of hollow as they are in ihe other three types. 

 This wheat is grown largely in Russia. In this country 

 farmers use it mostly for cattle. It does well on dry 

 land. 



Other types of little importance in this country are 

 Eincorn, Spell, Polish wheat, and Poulard wheat. 



The Soil. Wheat is a delicate feeder. It has finer and 

 shorter roots than corn, therefore it is important to have 

 the soil well pulverized on top and rich in available plant 

 foods. The seed bed should be loose on top and firm be- 

 neath, so that moisture may rise to the roots by capillarity. 

 It should have a good supply of organic matter and plenty 

 of moisture available at the time of rapid growth. Clay 

 loams seem to be better than very sandy soils, because 

 they do not dry out so fast. Disked corn land makes a 

 good wheat field when well pulverized. In Minnesota and 

 neighboring states wheat is sown in the spring, not in the 

 fall as in other parts of the United States. For spring 

 wheat, fall plowing allows early spring planting, which is 

 important in order that wheat may develop a good root 

 system in cool weather. Early planting tends to prevent 

 summer rusts; it also lessens the probability of having hot, 



