120 ORIGIN AND DESCRIPTION OF WHEAT TYPES 



spring. So fixed is this habit that when sown in the spring they 

 remain for several months without " shooting " or developing stems, 

 and if the weather is hot will probably fail to make stems at all. 



There are, however, a large number of hardy wheats that do not 

 have a true dormant period that may be sown in mild climates as fall 

 wheats, but not in regions of hard winters. For example, in the 

 Pacific Coast States Little Club and other hardy varieties are sown 

 in fall or spring, but the winter is mild enough so that growth is not 

 completely suppressed for a long time. These wheats can not be re- 

 garded as true winter wheats, since they develop normally when 

 sown in the spring. In the same way, we find in the Gulf States that 

 Burt Oats and several red varieties are sown in the fall and live 

 through the mild winter, but farther north these varieties are sown 

 in the spring. 



EXERCISES 



Study of Wheat Types. The object of this exercise is to acquaint the 

 student sufficiently with the different species of wheat, so they will be 

 readily recognized, either when seen in the head or as threshed grain. 



First take a head of common wheat and make a series of drawings, 

 so that you may know all the parts. 



1. Make two drawings (x2) of a short section of head: (a) from 

 spikelet side and ( 6 ) from furrow side. 



2. Remove spikelet and make enlarged drawing (x4). 



3. Dissect spikelet, laying out all parts in relative position on a sheet 

 of paper. Draw (x4) the parts and label carefully. 



4. Draw a kernel (x4), labeling suture, cheek, brush. 



5. Lay out in order, from left to right, one spikelet of each of the 

 following types of wheat: (1) Einkorn; (2) emmer; (3) spelt; (4) 

 macaroni; (5) Polish; (6) common smooth; (7) common bearded. Sketch 

 each of these in order (x3). 



6. Lay out kernels of each and examine. Draw a cross-section of each 

 kernel, leaving white starch blank, but indicating vitreous portions by 

 shading with pencil (x4). 



State which of the types appear to normally have only two kernels 

 per spikelet. In which are the grains enclosed in glume and in which are 

 they free? Which have largest kernels? Smallest? How do the kernels 

 appear to differ in color? Texture? Do the kernels of any type appear tf> 

 be pointed at both ends? From your readings, state the principal use of 

 each species. Where grown? 



Descriptive Terms for Wheat. Certain technical terms are used 

 in describing wheat. This exercise is to give the student a little practice 

 in the use of terms. 



Having at hand a collection of wheat heads representing different 

 varieties and species, look them over carefully, study the list of descriptive 

 terms, and describe the heads by filling out blanks prepared according to 

 form submitted. 



