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annoying and inconvenient to the growers and threshers. 
This form is known as “‘bearded wheat.”” It has now been 
largely replaced in cultivation by “‘beardless” varieties, in 
which these awns are wanting or very short. 
Wheat is the most wholesome, valuable, and important 
of all the grains. It possesses a very satisfactory ratio of 
nutritive ingredients, being especially rich in protein and 
containing considerable phosphorus. The more intelligent 
races and nations subsist largely on wheat. 
4706. Common wheat (Triticum satioum L.)—Excavated from the buried Egyptian 
temple of Halshepset at Der-el Bahari, Upper Egypt, in 1893 and supposed 
to have been there since 1600 B.C. Presented by Miss Anna Murray Vail, 
in 1898. 
4707. The container in which the preceding was received. 
4708. Bearded red wheat on the stalk.—A variety of Triticum satioum L. with a 
reddish grain and possessing long awns. 
4709. Bearded white wheat on the stalk.—The same as the preceding, but the 
grain of a light color. 
4710. Beardless red wheat on the stalk.—The same as No. 4708 but without the 
long awns. 
4711. Beardless white wheat.—Wheat threshed from the stalk, but the chaff and 
impurities still remaining mixed with the grain. 
4712. 
4713. No. 1 commercial white wheat, as classified by the New York Produce 
Exchange. 
4714. No. 1 commercial white winter wheat. 
4715. No. 1 commercial hard spring wheat. 
4716. No. 1 commercial northern spring wheat. 
4717. Extra red winter wheat. 
4718. No. 2 commercial red winter wheat. 
4719. No. 2 commercial red spring wheat. 
4720. Walla-Walla red wheat. Grown in the state of Washington. 
4721. Tartarian wheat.—The grain of Triticum tartaricum. Grown in the Philip- 
pine Islands. Presented by E. B. Southwick. 
4722-4729 are manufactured products of wheat, presented by F. H. Leggett & 
Company, of New York City. 
4722. Cracked white wheat.—Wheat coarsely broken up by passing through 
rollers. 
4723. Crushed white wheat.—Wheat crushed flat by passing through rollers. 
4724. Wheat flakes.—A product similar to the preceding. 
4725. Germea.—The inner portion of the wheat grain, containing the embryo. 
4726. White wheat farina.—A coarse soft wheat flour or meal. 
4727. Graham flour.—Wheat flour in which the shell of the grain is ground with 
the kernel. 
4728. Whole wheat flour—Wheat flour made by grinding up the entire grain. 
