TURGID OR RIVET WHEAT 519 



Two-grained spelt is grown in certain parts of southern Europe 

 and is sown only in spring ; its grain is utilised chiefly for the 

 manufacture of starch. 



In both the above races (I. and II.) the grain is free, but so 

 closely invested by the firm glumes that it does not fall out when 

 the ear is thrashed. The rachis of the ear is very brittle, and 

 when thrashed breaks up at each notch where the spikelets 

 are inserted ; the produce after thrashing, therefore, consists of 

 more or less complete spikelets to which are attached short 

 pieces of the rachis. 



Race III. T. sativum tenax. — This race differs from the 

 above by the possession of a rachis which does not break at the 

 notches when thrashed, and the grains readily fall out from 

 between the glumes when the ear is ripe. 



Included in it are all the most important varieties of wheat. 



It is divided into four sub-races, each of which is sometimes 

 treated as a separate species as follows : — 



Sue-Race, A. Hard or Flint Wheat (frequently known as 

 Triiiaim durum Desf.). 



Sub-Race, B. Turgid or Rivet Wheat {Triticum turgidum L.). 



Sub-Race, C. Dwarf Wheat (Triticum compactum Host.). 



Sub-Race, D. Ooininon Wheat (known as Triticum vulgare 

 VilL). 



Sub-Race, A. Hard or Flint Wheat {Triticum durum Desf.) 

 (Fig. 168, C). — This name is applied to a large number of spring- 

 sown wheats chiefly cultivated in the Mediterranean regions 

 and Asia Minor. All the varieties have hard, flinty, somewhat 

 pointed grains and glumes sharply keeled to the base ; the 

 flowering glume always has a long awn, and the straw is stiff, 

 generally solid or filled with pith. The grain is very rich in 

 gluten, and utilised extensively for making macaroni. 



Sub-Race, B. Turgid or Rivet Wheat {Triticum turgidum L.) 

 (Fig. 168, B). — The rivet wheats on the Continent are frequently 

 termed ' English Wheats,' although in England they are not very 



