CLASSIFICATION OF AMERICAN WHEAT VARIETIES. 197 
Distribution. — Grown in experiments at Arlington Experimental Farm, Va., 
and by the AVashington station, Pullman, Wash. It is known to be com- 
mercially grown to a slight extent. 
EED WINTER. 
Description. — Plant winter habit, late, midtall ; stem faintly purple, strong; 
spike awnless, linear-fusiform, lax, erect; glumes glabrous, brown, midlong to 
long, wide; shoulders wide, square; beaks obtuse, 0.5 mm. long; apical awns 
few, 3 to 20 mm. long ; kernels red, long, soft, humped, curved, usually in- 
closed in glumes; germ small; crease wide, shallow; cheeks angular; brush 
midsized, long. 
This variety differs from Alstroum spelt in having brown glumes. A spike, 
glumes, a spikelet, and kernels of Red Winter si^elt are shown in Plate LIX, B. 
History. — Red Winter spelt was first obtained by the United States Depart- 
ment of Agriculture in 1901 from the Washington Agricultural Experiment 
Station. Its further history is undetermined. Many samples of this and 
other spelt varieties doubtless have been introduced into the United States 
from time to time. A sample of spelt practically identical with the above 
was introduced from Switzerland about 1913 by Paul Scheddiger, of Si:)ear- 
fish, S. Dak., and was distributed by him in 1915. Most of this winterkilled 
during the next two winters, which were unusually severe. 
Distribution. — Formerly grow^l . to a small extent in South Dakota and 
Wyoming. Now grown only by experiment stations. 
Description. — Plant winter habit, late, midtall; stem faintly purple, strong; 
spike awned, linear fusiform, lax, erect ; glumes glabrous, yellowish, midlong, 
midwide ; shoulders wide, apiculate ; beaks wide, acute, 0.5 mm. long ; awns 
yellowish, 2 to 10 cm. long; kernels red, large, soft, curved, humped, usually 
inclosed in glumes; germ small; crease wide, shallow, pitted; cheeks angular; 
brush midsized, long. 
History. — Same as Alstroum. 
Distribution. — Grown in experiments at Arlington Experimental Farm, Ya. 
Not known to be commercially grown. 
POLISH WHEAT. 
Polish wheat has a spring habit, tall stems, and a pithy peduncle. 
The spike is awned. large, and lax. The glumes are papery, an 
inch or more long, and narrow. The length of the glume equals 
or exceeds the length of the lemmas. The kernel is long and narrow, 
sometimes nearly a half inch long, hard, and has a shape somewhat 
similar to that of a kernel of rye. 
Polish wheat usually yields less than other adapted varieties. It 
also is of inferior value for bread or macaroni manufacture. Under 
other names it is frequently sold at a high price for seed by un- 
scrupulous seedsmen. Only one variety of Polish wheat is grown 
in the United States. The characters of this variety are shown in 
the following key : 
