( 205 ) 
4699. Black oats.—A very dark-colored variety. Grown in California and pre- 
sented by Ernest Kreusch, of New York City. 
4700. Oat meal.—A meal produced by coarsely grinding the hulled grain of oats. 
Presented by F. H. Leggett & Co., of New York City. 
4701. Oat flakes.—A product of the same general character as the preceding. 
Same donor. 
4702. Oat groats.—Another product of the same nature. Same donor. 
RYE 
The grain of Secale cereale L., of the grass family, native 
of southern Europe and central Asia, and cultivated in all 
temperate regions. It is usually grown as a winter annual, 
that is, planted in the late summer, allowed to rest during 
the winter, and mature the next summer. Thus grown, 
it is known as “winter rye.”’ When planted in the spring 
and harvested the same season it is called “‘spring rye.” 
There are a number of varieties specially adapted to each 
of these modes of culture. 
4703. Rye on the stalk. The tops of the mature plant, bearing grain. 
4704. No. 1 commercial rye, as classified by the New York Produce Exchange, 
the donor of the sample. 
4705. No. 2 commercial rye. 
WHEAT 
The ordinary wheat of commerce is the grain of Triticum 
sativum L., of the grass family, native of the Mediterranean 
region and cultivated in all temperate regions. It presents 
a number of quite distinct forms or separate species, with 
different useful properties and grown for different purposes. 
Of each of these races there are many cultivated varieties, 
produced by selection and breeding, and by hybridization. 
Besides the above, there are two distinct species, T. 
monococcum L. and T. polonicum L., which are cultivated 
to a very small extent. 
Ordinary wheat is mostly grown as a winter annual, 
“winter wheat,” but also largely as ‘“‘spring wheat.” 
(See explanation under rye.) 
Wheat in its original form possesses long awns to its 
glumes, commonly called the “beard,” which are very 
