316 FIELD CROPS FOtt THE COTTON-BELT 



Pacific coast region of the United States. Both winter 

 and spring varieties are in use, the former being adapted 

 only to mild climates. 



390. Poulard wheat (r. sativum var. turgidum). — 

 A broad-headed, short, stiff-bearded wheat groWn in the 

 Mediterranean region. It is much like durum wheat. 



391. Durum wheat {T. sativum var. durum). — This 



Fig. 54. — Representing heads of five varieties of hard winter and hard 

 spnng wheat: (1) Turkey Winter, a hard winter variety; (2) Fife, a 

 hard red spring wheat; (3) Preston, a hard spring wheat; (4) Blue- 

 stem, a hard red spring variety, and (5) a very hard amber spring 

 wheat. 



wheat produces the flour from which macaroni is made, 

 its higher gluten content and greater density making it 

 superior for this purpose. It is a tall-growing sort, with 

 broad, smooth leaves and heavily bearded heads resem- 

 bling barley, with which it is often confused. The grains 

 are large with pointed ends, semi-transparent, and of 

 lower starch content than common wheat. Lyon states 

 that "the qualities that give value to dunmi wheat are'its 

 ability to withstand drought and its resistance to rust." 



