664 



WHEAT 



WHEAT 



It will be noted from the above that there are 

 eight types recognized as members of this great 

 family. Some of these are very closely related, 

 while others are so distinct as to refuse to repro- 

 duce by cross-fertilization. 



(1) Einkorn {T, monocoemm). Pig. 

 894. — This species of wheat has no 

 English equivalent for the German 

 name, nor has the plant been grown 

 except in an experimental 

 way in the United States. It 

 most nearly approaches the 

 assumed wild forms of wheat. 

 The plant grows one and 

 one-half to three feet in 

 height ; the leaves are nar- 

 row and heavy, stem slender 

 and stiff, in color brownish 

 green. The head is much 

 flattened, compact, and heav- 

 ily bearded, the grain being 

 compressed until it shows an 

 angular form. Einkorn has 

 yet had no practical value 

 for the American farmer. 



(2) Spelt (21 sativum, var. 

 Spelta) Pig. 895.— This is a 

 very ancient form of wheat 

 and has been cultivated for 

 centuries in Europe and 

 Africa. While still impor- 

 tant in some European coun- 

 tries, it has been replaced 

 largely by other types of 

 wheat. It grows to the usual 

 height of the wheat plant, 

 according to variety and 

 local conditions. In many 

 varieties it would appear at 

 first glance to be one of the 

 wheats in common use.. An 

 examination of the spike will 

 reveal the reasons for its 

 distinct classification. The 

 spikelets do not break off of 

 the rachis and leave a zigzag- 

 shaped terminal to the stalk, 

 as in the case of common 

 wheat, but they hold to- 

 gether, and in separating 



from the rachis a part is broken off and 

 remains attached to each spikelet. 



(3) Emmer {T. sativum, var. dicoecum). 

 Pig. 896. — This is often confused with 

 spelt and not easily distinguished. The 

 stems are usually pithy and leaves covered 

 with velvety hairs. The heads are fiat- 

 tened, two-rowed and bearded. Of the 

 three types mentioned, emmer probably 

 is better adapted to dry regions where 

 spring grain is usually grown. It is valu- 

 able as food for stock. 



(4) Common wheat (21 sativum, var. 

 vulgare). Pigs. 897, 898. — Thisisthecom- (^•«g*S!«m, var.speito). of knowledge in this country regarding 

 mon type of wheat grown all over the "uraTsize^ °* its value in commerce and manufacture. 



Fig. 894. 

 Einkorn (Trit- 

 icum vnono - 



. coecum). 

 Three-fourths 

 natural size. 



world where wheat is produced. Closely akin to it is 

 (5) Club wheat (21 sativum, var. compaetum). Fig. 



899. — This sub-species has a short, compact head, 



and is the common wheat of the Pacific coast 



region, as well as of 



Chile and a few other 



countries. These Club 



wheats are chiefly of 



spring varieties and dif- 

 fer from the 

 common sorts 

 principally in 

 color and soft- 

 ness of grain. 



(6) Poulard 

 (21 sativum, 

 vax.turgidum). 

 — ^This is grown 

 in the Mediter- 

 ranean region, 

 and is distin- 

 guished by its 

 broad head, 

 short bristling 

 beards and stiff 

 straw. The va- 

 riety known as 

 seven - headed 

 r Egyptian 

 wheat belongs 

 to the sub-spe- 

 cies. Poulard 

 wheat is much 

 like 



(7) Durum 

 wheat (T. sati- 

 vum, var. dur- 

 um). Pig. 900. 

 — This is often 

 referred to 

 as Macaroni 

 wheat, since 

 the flour from 

 which is man- 

 ufactured this 

 and similar 



products is produced from this wheat. 

 Durum wheat grows tall, and its broad, 

 smooth leaves and heavily bearded heads 

 attract attention. It is easily mistaken 

 for barley, which it much resembles. The 

 grains are large and pointed at each end 

 and semi-transparent since the grain has 

 less starch than common wheat. 



"Durum wheat has been imported, tested 

 and distributed by the United States De- 

 partment of Agriculture and the agricul- 

 tural experiment stations of a number of 

 states within the last ten years. To some 

 extent varieties of durum wheat had been 

 grown previous to that time under the 

 name of Goose wheat, but had never at- 

 tained much importance, owing to a lack 



Fig. 89e. Short bead of em- 

 mer (1*. sativuTn, var. dicoe- 

 cum). Natural size. 



. 895. Spelt 



