. Field crop production; a text-book for elementary courses in schools and brief courses in colleges. Agriculture. 112 FIELD CROP PRODUCTION used largely in the making of macaroni, and is often called macaroni wheat. As yet it is not used to a great extent in the making of bread flour. Some mills, however, have milled it and placed the flour upon the market, and in the opinion of many, bread made from it is to be preferred to that made from common wheat. Durum wheat is also grown in Central and South America, Russia, and the Medi- terranean countries of Europe. 98. Polish wheat. — Polish wheat
. Field crop production; a text-book for elementary courses in schools and brief courses in colleges. Agriculture. 112 FIELD CROP PRODUCTION used largely in the making of macaroni, and is often called macaroni wheat. As yet it is not used to a great extent in the making of bread flour. Some mills, however, have milled it and placed the flour upon the market, and in the opinion of many, bread made from it is to be preferred to that made from common wheat. Durum wheat is also grown in Central and South America, Russia, and the Medi- terranean countries of Europe. 98. Polish wheat. — Polish wheat has a tall, smooth, pithy straw, a large chaffy-appearing head, due to the loosely arranged spikelets, and large, long kernels. On account of the shape of the kernels, this type of wheat is sometimes called giant or Jerusalem rye. Polish wheat is well adapted to arid districts, but it is not grown in the United States except in a small way. It is grown in Russia and the countries of the Mediterranean region. It is not well adapted for bread-mak- ing, unless mixed with common wheat, and is used almost exclusively in -the making of macaroni, spaghetti, and other similar products. 99. Bread wheats. — Of the eight types of wheat, only four, —namely, common, club, durum, and emmer,— are at present of economic importance in the United States. Of the eight types, only two find their greatest usefulness in the making of bread or pastries. These are the common and club wheats, which supply not only the United States, but the whole world, wherever wheat. Fig. 39.— Polish 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 Livingston, George. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
