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wheats proper are opposed the so-called Spelt wheats. The 

 spindles of these break up into joints at maturity, the grains falling 

 with their husks and being more or less difficult to separate from 

 them. To this group we have to refer, of cultivated wheats the 

 Spelt proper (Triticum Spdtd), the Emmer (Triticum dicoccum), and 

 the One-grained wheat or Einkorn (Triticum monococcuni)\ further, 

 the two wild wheats, Triticum oegilopiodes and Triticum dicoccoides. 

 The macroscopic characters mentioned are, however, correlated 

 with anatomical differences in the structure of the shell or pericarp 

 of the grain, which still more accentuate the separation of the 

 wheats proper and the Spelt wheats. From this standpoint the 

 Polish wheat, which generally is treated as a distinct species, has 

 to go with the wheats proper. Those are the principal kinds as 

 they present themselves to the practical man without consideration 

 of their taxonomic value. At present they are rather definitive and 

 distinguishable units, whatever their place and relative position in 

 the evolution of the wheats may be. It need only be added that 

 the various Spelt wheats differ more from each other than do the 

 wheats proper. Those ten wheats, however, are not only fairly 

 well definable, but they are also constant in the sense that we 

 cannot turn Soft wheat into Hard wheat, or Spelt into Emmer; 

 nor has it been proved so far that the two wild wheats can be 

 transformed into their assumed cultivated representatives, as we 

 can, for instance, convert the wild carrot into the garden carrot. 

 But too much stress must not be laid upon that, as Iriticum oegi- 

 lopiodeSt the assumed primitive form of the Einkorn, has not been 

 much experimented with, whilst Triticum dicoccoides, the supposed 

 Emmer, was only rediscovered quite recently having been known 

 before solely from a single herbarium specimen and is approach- 

 ing now only its second harvest in the experimental grounds at 

 Poppelsdorf, Bonn. In valuing the affinities of those wheats and 

 tracing their descent, we have therefore to rely on the varying 

 degree of their structural resemblances, the nature of the differen- 

 tiating characters, the presence or absence of intermediate forms, 

 other than hybrids, and on analogies. 



J. G. STEWART. Report on trials with varieties of wheat. - 



(Edinb. and East of Scot. Coll Agr. BuL, 18, pp. 9). E. S. R. 

 vol. XXII, March 1910, N. 4, Washington. 



L 



In this variety test of wheats Browick stood first in yield of 

 aw and saleable grain, and White Chaff Squarehead, second. 





