ver a second, though not so abundant as the first., may be- taken 

 on good loamy soils. The life of the plant is from 3 3 1/2 months. 



VII: Certain forms of this plant are grown for fodder, others for 

 grain ; hut the chief point of interest in the plant is (he develop- 

 ment of sugar in its stem. Notwithstanding this, of all the uses to 

 which this plant may be put, that of growing it as a forage crop will 

 probably be found the most important. 



In Egypt this annual grass is grown for two chief purposes, viz : 

 (a) as a summer forage crop, particularly in the sea-coast regions, 

 on somewhat salt land ; (b) with the object of keeping the salt- 

 table in check, the water applied to the crop, preventing salt efflo- 

 rescences from reaching the surface of the soil. 



Particularly when young it is tender, sweet and much relished by 

 stock, both leaves and stem being chopped and given to them. The 

 seed is not made into bread and sugar is not extracted from the stalk. 



VIII : The plant resists much to salt and will thrive to some ex- 

 tent on the poorest soil, careful ploughing and manuring not being 

 necessarv. However, it will thrive better on rich alluvial soils, pro- 

 vided they receive a regular and abundant supply of water. 



Triticum ; Kamh or Hanta ; Wheat ; Gramineae. 



I : The most important species of Triticum grown in Egypt, 

 are three, viz : 



(a) Triticum vulgare ; or Common wheat. 



(b) Triticum durum ; hard or flint Wheat, and 



(c) Triticum turgidum ; Turgid or Rivett wheat. 



Of the above three the species Durum is the most important, 

 constituting the greater bulk of the Egyptian Wheats. 



For agucultural and market purposes. Eg. wheats arc ordinarily 

 grouped, according to the colour of grain, into Red and White of 

 which there are Red and W^hite, Sa'idi and Beheri Whoats. The 

 W r hite has a grain usually of a yellow-straw colour although often 

 with a shade of brown in it; the fracture is white and floury, 

 the inner portion of the grain being friable. The grain is generally 

 more plump and softer compared to the Red. as well as the more va- 

 luable form as it yields the finest flour. 



The Red is comparatively duller in colour, generally more flinty, 



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