WHEAT 315 



385. Einkom (T. monococcum) . -7- This species has 

 been grown only in an experimental way in the United 

 States. It is a narrow-leaved, slender-stemmed, heavily 

 bearded wheat with flattened, compact spike, and com- 

 pressed grain that shows an angular form. It most nearly 

 aEproaches the assumed wild form of wheat and has had 

 no pralctical value for the American farmer. 



386. Spelt. {T. sativum var. spelta). — This species 

 has been cultivated for centuries in Europe and Africa, 

 it being a very ancient form. Unlike common wheat, 

 the spikelets of spelt do not break away from the rachis 

 leaving the zigzag stem, but in separating, a part of the 

 rachis breaks off and remains attached to each spikelet. 

 There are both winter and spring varieties. The winter 

 beardless variety has proved most profitable. It is little 

 grown in this country and in other countries has been 

 largely replaced by other types. 



387. Emmer (T. sativum var. dicoccum). — This 

 wheat looks very much like spelt and is often confused 

 with it. The stems are usually pithy, leaves covered with 

 velvety hairs, heads flattened, two-rowed, and bearded. 

 Emmer is valuable as a stock food and is better adapted 

 to dry regions than either einkorn or spelt. 



388. Conunon wheat {T. sativum va.r.'iulgare). — This 

 subspecies is the wheat commonly grown throughout 

 the wheat-growing countries of the world. It is more 

 closely related to the club wheat than to any other sub- 

 species. 



389. Club wheat {T. sativum var. compadum). — 

 This subspecies produces a shorter, more compact spike 

 and a shorter, stiffer straw than common wheat. The 

 apex of the spike is enlarged, and consequently presents 

 a club-shape. This is the common wheat of Chile and tl^e 



