(3) Gangdjali wheat, grain, pale-grey, large, hard, 

 elongated, with somewhat angular outline, difficult to break 

 or bite. Best adapted for making suji and atta. Leaves, 

 broad. 



(4) Kheri wheat, hard, pale-grey grains of medium 

 size; leaves, narrow. 



(5) Piusa wheat, - grain, soft, pale-grey, very small; 

 leaves, narrow. 



(6) Nanbia wheat, grain, hard, reddish, very small ; 

 leaves, narrow. 



308. A variety of the Jamali wheat (soft red wheat) 

 is called Maghia as it ripens very early, in Magh or Falgun 

 (about February). A bald or beardless variety of dark brown 

 but soft grained wheat grown in Singbhum is locally known 

 as Ghyo-changmed. All the other Bengal wheats are more 

 or less bearded. 



309. Better classes of wheat are however grown in the 

 C. P., the Punjab and the N.-W. P. of India. In the 

 C. P. and Southern India the best hard wheats are 

 grown, while the best soft wheats are grown in Northern 

 India, in the basins of the Ganges and the Indus and 

 their tributaries. In Southern India, in the moist parts of 

 the Gangetic Delta, in Orissa and in Burmah, poor hard red 

 wheats are grown and a tendency has been noticed for high 

 class wheats degenerating in these regions. In the extreme 

 south of the Madras Presidency and in Mysore the wheat 

 is of the spelt (Triticum speltum) variety, in which the 

 husk adheres strongly to the grain as in rice, and it is husked 

 in the same way as paddy. The N.-W. P., Oudh, C. P. and 

 Behar soft white wheats realise higher values than any others. 

 Some of the Australian and Russian wheats are the best, 

 and the experiments which are being conducted in the 

 Nagpur Experimental Farm, with Australian, hybrid and 

 rust-resisting wheats are some of the most important experi- 

 ments going on in India. The relative value of Indian, 



