CLASSIFICATION OF WHEAT 139 



most important class. The second class is the durum wheats, 

 Triticum sativum durum. It is marked by its resistance to 

 drouth and by the hardness of the grain. There are many 

 varieties of this type, though few are specially adapted to 

 this country. The third class is known as club wheat, 

 Triticum sativum compactum. The wheats of this type have 

 short, compact heads and produce very soft grain. They 

 are commonly grown in the Pacific states. The fourth class 

 of wheat, Triticum sativum dicoccum, is known as emmer, 

 and is grown only to a limited extent in this country. This 

 differs from common wheat in that the hull remains with the 

 kernel when it is thrashed and the stems are pithy instead of 

 hollow. When growing, it appears very similar to common 

 wheat. From an economic standpoint, emmer is best com- 

 pared with barley or oats, as it is grown in this country only 

 for feed. It is better adapted to dry-land conditions than 

 common wheat, and has an important place where the rain- 

 fall is limited. In the humid wheat sections, however, it is 

 not usually a profitable crop, since it does not yield so much 

 feed to the acre as barley. 



Varieties of common wheat are numerous, but variety 

 names, as in other common crops, are very misleading because 

 of the natural variation due to wide distribution. 



176. Winter Wheat. From 60 to 70 per cent of the 

 wheat grown in the United States is winter wheat; a large 

 proportion of this is of the Turkey Red variety, which is the 

 standard hard winter wheat. The hard winter wheats are 

 grown largely in Kansas and Nebraska; the soft winter 

 varieties are produced in the states east of the Mississippi 

 River. Fultz, a soft winter variety, seems to find wide 

 favor among growers of that type of wheat. The leading 



