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Wheat. It coinprisea also the best Italian sorts for plaiting 
straw-bonnets and straw-hats, for which only the upper part 
of the stem is used, collected before the ripening of the 
grain and bleached through exposure to the sun while kept 
moistened. 
T. turgidum, L., comprising some varieties of White and Ked 
Wheat, also the Clock Wheat and the llevet Wheat. 
T. durum, Desfont., which contains some sorts of the Bearded 
Wheat. 
T. Folonioum, L., the Polish Wheat, some kind of Avhich is 
well adapted for Peeled Wheat. 
T. Spelta, L., the Spelt Corn or Dinkel Wheat, a kind not 
readily subject to disease, succeeding on soil of very limited 
fertility, not easily attacked by birds, furnishing a flour of 
excellence for cakes, also yielding a superior grain for Peeled 
Wheat. Por preparing the latter it is necessary to collect 
the spikes while yet somewhat green and to dry them in 
baking-houses. 
T. diccocimi, Schrank. {T. amyleum, Ser.) The Emmer 
Wheat. Its varieties are content and prolific on ]3oor soil, 
23roduce excellent starch, are mostly hardy in frost and not 
subject to diseases. To this belongs the Arras Wheat of 
Abyssinia, where a few other peculiar sorts of Wheat are to 
be found. 
T. monococcum, L. St. Peter’s Corn, which is hardier than 
most other AWheats ; exists in the poorest soils, but produces 
grains less adapted for flour than Peeled Wheat; 
Tropaeolum majus, L. 
Peru. This showy perennial climber passes with impro- 
priety under the name of ISTasturtium. The herbage and 
flowers serve as Cress and also are considered antiscorbutic. 
A smaller species, T. minus, L., also from Peru, can likewise 
be chosen for a Cress-salad ; both besides furnish in their 
flower-buds and young fruits a substitute for Capers. A 
volatile oil of burning taste can be distilled from the foliage 
of both ; and this is more acrid even than the distilled oil 
