286 [Assemble 



Blaek Petanielle. — This is remarkable for its height and th« 

 size and weight of its ears, and by the size and abundance of its 

 grain. 



Hai'd Horny Wheat, (Triticum Durum).^— Ear almost cylinder- 

 ical in shape, beard very long and rough. Hulls velvety, termi- 

 nating in a straight point, grain long, angular, very hard and 

 shining. Belongs to hot climates, grows much better in Afrloa 

 than in Europe ; does well in southern Spain. 



TrimeniajOr Bearded Sicilian Three Months' Com. — Ear almost 

 quadrangular, long, rather narrow, grain elongated, a little angu- 

 lar, straw fine and hard. 



Poland Corn. — Easily distinguished from all others, by its broad, 

 large bearded ears, yellowish white, glumes or hulls very long, 

 like rye, and so glassy as to be almost transparent. 



Polish, or Astracan Rye, Cairo, or Egyptian Corn, was received 

 at the Jardin des Plantes, from Mogador (now), about 38 years 

 ago. Is too delicate for France. Has a beatiful appearance, and 

 of good quality. * 



Spelta, or Epeautre. — The hulls or glumes do not readily sepa- 

 rate from the grain by threshing. They pass it through raised 

 mill stones, to clean off the hulls first. It is considered a hardy 

 wheat, stands wet well, cultivated chiefly in mountainous, cool dis- 

 tricts — in Switzerland and the north of Germany. Is sown in 

 Autumn, yet ripens well if sown in February. Metzger says 

 some prefer this last period for sowing. Grain a little angular, 

 of an indifferent appearance, but gives a flour very much esteemed 

 for its mild and delicate taste. Is preferred to all other flour to 

 make light pastry. 



The beardless Spelta. — The variety of Speltas, bearded or bald, 

 smooth or velvety, are very numerous. 



Black Bearded Spelta. — Metzger says it is vigorous and pro- 

 ductive, and ought to be sown in Februaiy or in the fore part «f 

 March 



Starch making Wheat, (Triticum Amyleum). — Ear bearded,? 

 compressed AH of this sort are spring. 



