. Field crop production; a text-book for elementary courses in schools and brief courses in colleges. Agriculture. 110 FIELD CROP PRODUCTION it is grown to some extent in Russia, Germany, Italy, Spain, and in a very limited way in other countries. 94. Common wheat. — As the name indicates, this is the type most commonly grown in the wheat-growing countries of the world. The botanical characters of this type have been dis- cussed in the preceding paragraph. The cultural methods and uses will be dis- cussed in the following pages of the chapter. 95. Club wheat. — This type of wheat gets its name
. Field crop production; a text-book for elementary courses in schools and brief courses in colleges. Agriculture. 110 FIELD CROP PRODUCTION it is grown to some extent in Russia, Germany, Italy, Spain, and in a very limited way in other countries. 94. Common wheat. — As the name indicates, this is the type most commonly grown in the wheat-growing countries of the world. The botanical characters of this type have been dis- cussed in the preceding paragraph. The cultural methods and uses will be dis- cussed in the following pages of the chapter. 95. Club wheat. — This type of wheat gets its name from the short, compact heads, which are either square or larger at the top and taper toward the base. In this type of wheat the spikelets are very close together on the rachis, so close that sometimes they almost stand at right angles to it. Three or four grains usu- ally develop in each spikelet. They may be either white or red, the color depending upon the variety. Club wheat has a short, stiff straw, which is less liable to lodge than the varieties of common wheat. It is also less likely to shatter, because the glumes hold the kernels more tightly, and even when the crop is fully ripe, little shattering occurs during harvesting. This type of wheat, therefore, is well adapted to the Pacific Coast region, where, on account of the absence of rainfall, it may be, and often is, left standing in the field for several weeks after ripening before it is harvested. Club wheats are heavy yielders as compared with the common wheats. While the heads are short, the spikelets are close together, and more. Fig. 38. — Club 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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