THE SMALL GRAINS 
225 
and soft wheats. Hard wheats are more desirable for 
making flour for light bread. The grain has a hard 
glossy substance inside the coating which is usually 
darker in color than that of the soft wheat. The starchy 
Fig. 165.—Wheat plants. Note the fibrous nature of the roots. 
glutinous nature of soft wheats makes them desirable 
for making crackers and biscuits. 
Kharkof and Turkey wheat are the most popular 
varieties in the Southwest. They are known as hard 
wheats. Farther east, red winter wheats and soft white 
common wheats of several varieties are grown. Many 
