178 



FIELD CROP PRODUCTION 



The spike of rye may be distinguished from that of wheat 

 in that the outer glumes are long and narrow, and not 

 boat-shaped like those of wheat. The flowering glumes 

 are always awned, and as the plant ripens, the flowering 

 glume and palea spread apart, exposing part of the kernel. 

 The spike is usually longer than that of 

 wheat, sometimes reaching a length of 6 or 

 7 inches. The number of spikelets varies 

 from 20 to 30, and unlike wheat, the lower 

 spikelets are fertile and produce kernels. 

 The rye kernel is longer and narrower than 

 that of wheat, it is less plump, and the furrow 

 or crease is less marked. The structure of 

 the kernel is similar to that of wheat, while 

 in chemical composition it contains sgmewhat 

 less protein and fat. Rye flour, however, 

 contains gluten, and light, coarse bread 

 may be made from it. There are both 

 spring and winter varieties, the latter being 

 the one most commonly grown. 



USES OF RYE 



166. Use of the grain. — ■ The principal 

 use of rye is in the making of bread for 

 human consumption. In Russia and Ger- 

 many, rye bread is more commonly eaten 

 than that made from wheat. Germany 

 devotes about 10 per cent of her cultivated 

 land to rye, and only 3.5 per cent to the growing of wheat. 

 Rye bread has always been held in high esteem by the Ger- 

 mans, and until recently was used in the rations of the 

 soldiers of the Germany army. About 20 years ago, how- 

 ever, on account of the shortage of rye, wheat bread was 



Fig. 63.— Head 

 of rye. 



