112 



FIELD CROP PRODUCTION 



used largely in the making of macaroni, and is often 

 called macaroni wheat. As yet it is not used to a great 

 extent in the making of bread flour. Some mills, however, 

 have milled it and placed the flour upon the market, 

 and in the opinion of many, bread made from it is to be 

 preferred to that made from common wheat. Durum 

 wheat is also grown in Central and 

 South America, Russia, and the Medi- 

 terranean countries of Europe. 



98. Polish wheat. — Polish wheat 

 has a tall, smooth, pithy straw, a 

 large chaffy-appearing head, due to the 

 loosely arranged spikelets, and large, 

 long kernels. On account of the shape 

 of the kernels, this type of wheat is 

 sometimes called giant or Jerusalem 

 rye. Polish wheat is well adapted to 

 arid districts, but it is not grown in 

 the United States except in a small 

 way. It is grown in Russia and the 

 countries of the Mediterranean region. 

 It is not well adapted for bread-mak- 

 ing, unless mixed with common wheat, 

 and is used almost exclusively in -the 

 making of macaroni, spaghetti, and 

 other similar products. 

 99. Bread wheats. — Of the eight types of wheat, 

 only four, — namely, common, club, durum, and emmer, — 

 are at present of economic importance in the United 

 States. Of the eight types, only two find their greatest 

 usefulness in the making of bread or pastries. These 

 are the common and club wheats, which supply not only 

 the United States, but the whole world, wherever wheat 



Fig. 39. — Polish 

 wheat. 



