. The cereals in America. Grain. 52 THE CEREALS IN AMERICA 83. Poulard Wheat (TV. sat. turgidmn Hackel).—This sub- species is not grown in this country except in an experimental way. It is grown chiefly in the hot dry regions bordering the Mediterranean and Black Seas. It is frequently called English wheat, although it is not grown in England. It is so closely allied to durum wheat as to be hardly distinguished from it, especially in some varieties. It differs chiefly in having a broader spike, shorter beards, shorter and less dense grains and stiffer straw. Some varieties of this subspecies h
. The cereals in America. Grain. 52 THE CEREALS IN AMERICA 83. Poulard Wheat (TV. sat. turgidmn Hackel).—This sub- species is not grown in this country except in an experimental way. It is grown chiefly in the hot dry regions bordering the Mediterranean and Black Seas. It is frequently called English wheat, although it is not grown in England. It is so closely allied to durum wheat as to be hardly distinguished from it, especially in some varieties. It differs chiefly in having a broader spike, shorter beards, shorter and less dense grains and stiffer straw. Some varieties of this subspecies have branching spikes and are known as Egyptian wheat or the wheat of miracle (TV. compositiim L.). TV. conipositiim is simply a sport and is of no value. 84. Durum Wheat {Tr. sat. durum Hackel).—The varieties of this subspecies are commonly referred to in this country as macaroni wheat, be- cause they have been principally used in Europe for the manu- facture of semolina, the manufactured material from which macaroni and other forms of edi- ble pastes are produced. Durum wheat is supe- rior to common wheat for this purpose on ac- count of its higher gluten content and greater density. The South Dakota Station has shown that bread of fine flavor with a dark color somewhat resembling rye bread can be made from it. Millers generally avoid buying it for ordinary bread flour. It is hoped that the manufacture of macaroni may be stimulated in this country, which it is believed would increase its use, because freshness is an important. Curing semolina in the open air. Factory of F. Scaramelli Fils, Marseilles, France. This firm exports large quantities of macaroni to the United Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunt, Thomas Forsyth, 1862-1927. New York, O. Judd company;
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