The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1900-12-10
FARM AND GARDEN.
MATTERS OF INTEREST TO
ACRIcULTURISTS.
some up-to-Date Hints About cuitiva-
tion. Of the Soil aud Yields Thereof
Horticulture. sitieulture and Eloricul-
ture.
wheats ana spsits.

i communication from Pror. A. s.
Hitchcock Of the Kansas Agricultural
College says. The wheats Of the
world are all referred by botanists TO
three species, which form natural
group among the grasses.
l. One-grained wheat (Triticum
fnonococcum, ID This wheat is of
great antiquity as is shown by its
presence in the Swiss Lake dwellings
OF the Stone age. 1t is now cultivated
to a considerable extent in Spain and
more rarely in some other countries
OF South Europe 1t is not often used
for bread, but for mush and cracked
wheat and for fodder.
2. Polish wheat (Tr. Polonicum, u
This did not originate in Poland, but
probably in Spain. 1t is now grown
in that country and also Italy and
Abyssinia The grain resembles rye.
The heads are very large and of a
blue-green color. The Polish wheat Of
Russia which is being introduced by
the u s. Department of Agriculture
and is being tried by the experiment
stations Of this country is not the true
Polish wheat, but variety of common
wheat.
3. Common wheat and Spelt (Tr.
sativum. LAM This group Is divided
into three races.
L Spelt (Tr. spelta, L. This was
anciently the chief grain Of Egypt and
Greece, and was commonly cultivated
in the Roman empire. At present ii
Is cultivated in few localities in
South Europe.
II. Ernmer (Tr. dicoccum, Schrsnk.)
This grain is cultivated more or less
IN countries Of South Europe and in
parts Of Russia. . Mr. NJ. A. Carleton
OF the United States Department OF
Agriculture has introduced varieties
OF this for trial. 1t was tried by the
experiment station Of the Kansas Ag-
ricultural College, but failed to mature
1t is often called Russian spelI, but
is different from the true spelt In
Russia it is sometimes used for max
/ ing bread, but more often for Cruel OF
/ porridge. This is advertised by the
John A. Salzer Seed Company, under
the name of "speltz. Seed obtained
from that firm failed to produce croI
at the Kansas Experiment Station
only a few heads being formed and
these not producing grain. Like the
preceding group. the Emmers are
characterized by the fact that the grair
remains within the chah wher
threshed. The heads are usual,
awned, but the awns (beards) are re
moved in the threshing.
Ill 'rrre wheats This race fall
into four more or less well-market
sub-races.
a. English wheat (Tr. turgidum
u Leaves broad and usually clothes
with yeiyety hairs. The grain is plum
and truncate or cut of at the uppe
end. This wheat is cultivated in Medi
terranean countries and more rarely Il
England. 1t is poor In gluten an
makes a grayish -four. The so-calle
Miracle Egyptian or Mummy wheat
Ctr compositum. ~, form a group 0
varieties Of this SUFFRAGE which orig
mated as a sport. Their culture is no
profitable, as the grains develop un
equally.
b. Macaroni, Durum or Flint wheat
(Tr Durum. Desf.) The heads hav
long, bristly awns like barley. Tn
grain is very hard and Is used exten
siyely for making macaroni and simi
lar products. Grows in Mediterranean
countries. In Russia it is used 70
making bread, mixed with 10 to 2
per cent Of soft red wheat. The Kan
sas Experiment Station has some o
these Russian varieties under trial.
c. Dwarf ana Hedgehog wheat til
eompactum. Host) These varietie
are grown in the mountainous region
Of Europe. Chill, Turkestan and Abys
s.1iia, but are Of little interest to u:
c. Common wheat (Tr. vuigart
VIII The varieties of this sub-rac
are the common forms cultivated Il
the United States ard need no furthe
description at this point. The sol
wheats contain less gluten. the pro
nounced sorts. such as the Englis
wheat mentioned above under ta), ar
better adapted for making starch tina
baking. The very hard kinds are owe
rich in gluten, and bread made froT
them is too firm. They are used fo
making macaroni, cracked wheats
and mush. Several promising Russia
varieties are being tried at the Kansa
Experiment Station and were crosse
this season with some of our best Kan
sas varieties.
Horticultural Observations.