Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices >: Em Cl Jl JJLiUO J- U. S. DEPARTMENT OF AGRICULTURE. BUREAU OF PLANT INDUSTRY— BULLETIN NO. 7. B. T. (iALLOWAY, Chief of Bureau. THE ALGERIAN DURUM WHEATS: A CLASSIFIED LIST. WITH DESCRIPTIONS. BY CARL S. SCOFIELD. EXPERT, BOTANICAL INVESTIGATIONS AND EXPERIMENTS. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1902. BUREAU OF PLANT INDUSTRY. OFFICERS. B. T. Galloway, Chief of Bureau. Albert F. Woods, Patliologlst and Physiologist. Frederick V. Coville, Botanist. G. B. Brackett, Pomologist. ' W". J. Spillman, Agrostologist. BOTANICAL INVESTIGATIONS AND EXPERIMENTS, scientific staff. Frederick V. Coville, Botanist. 0. F. Cook, Botanist in Charge of Tropical Agriculture. A. J. Pieters, Botanist in Charge of Seed Laboratory. Lyster H. Dewey, Assistant Botanist, in Charge of Iurextigatious of Fiber Plants. V. K. Chesnut, Botanist in Charge of Imrstigationx of Poisonous Plants. Carl S. Scofield, Expert on. Cereals. Edgar Brown, Assistant, Germination Texts. F. H. Hillman, Assistant, Seed Herbarium. G. N. Collins, Assistant, Tropical Agriculture. W, R. Beattie, Assistant, Testing Card en. W. W. Tracy, jr., Assistant, Variety Trials. W. F. Wight, Assistant, Geographic Botany. E. S. Steele, Editorial Clerk, Perfiunery Plants. F. A. Walpole, Artist. U. S. DEPARTMENT OF AGRICULTURE. BUREAU OF PLANT INDUSTRY— BULLETIN NO. 7. B. T. GALLOWAY. Chief of Bureau. THE ALGERIAN DURUM WHEATS A CLASSIFIED LIST. WITH DESCRIPTIONS. BY CARL S. SCOFIELD. EXPERT, BOTANICAL INVESTIGATIONS AND EXPERIMENTS. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1902. LETTER OF TRANSMITTAL. U. S. Department of Agriculture, Bureau of Plant Industry, Office of the Chief, Washington, D. O. , November 8, 1901. Sir: I have the honor to transmit herewith a paper hy Mr. C. S. Scotield, entitled The Algerian Durum Wheats, and respectfully rec- ommend that it be published as Bulletin No. 7 of this Bureau. The paper was prepared in connection with the Botanical Investigations and Experiments and was submitted by the Botanist. Respectfully, B. T. Galloway, Chief of Bureau. Hon. James Wilson, Secretary of Agriculture. Withdrawn FEB 7 *40 PRE F ACE. In the act making appropriations for the Department of Agriculture for the fiscal year 1902, under the head of " Botanical investigations and experiments," authority is given — To investigate the varieties of wheat and other cereals grown in the United States or suitable for introduction, in order to standardize the naming of varieties as a basis for the experimental work of the State experiment stations and as an assistance in commercial grading, and to investigate, in cooperation with the Bureau of Chemistry, the causes of deterioration of export grain, particularly in oceanic transit, and devise means of preventing losses from those causes. The work thus authorized falls under two heads, a purely botanical investigation of the varieties of cereals and a general investigation of the methods of grading and shipping export grain. Both lines of inquiry have been placed in charge of Mr. Carl S. Scofield. From October. 1900, to July, 1901, Mr. Scofield was in Algeria and western Europe, engaged in work on cereals, and devoted about three months to the study and introduction of the Algerian durum wheats, a work suggested and supervised by Mr. W. T. Swingle of the Depart- ment of Agriculture. These wheats form an important export from Algeria to Europe for use in the manufacture of macaroni, and their recent introduction into American agriculture by this Department makes it important that the agricultural experiment stations as well as private experimenters and investigators, including progressive manu- facturers and farmers, should have a precise understanding of the characteristics of the important varieties. If it shall later be found that a particular variety of Algerian durum wheat — for example. Pelis- sier — is notably successful in this country because of its productiveness or the superior adaptation of its gluten to macaroni making, that variety will then be known everywhere by that one name and experi- menters and farmers will not be subjected to the great waste of time and money that follows when the same name is loosely applied to two or three or half a dozen varieties that have very different qualities. For the general plan of this publication Mr. Scofield desires to acknowledge his indebtedness to the "Catalogue Methodique et Syn- onymique des Froments," by M. Henry L. de Vilmorin. with additional thanks to M. Philippe de Vilmorin for many kind suggestions and the opportunity of visiting the large collection of wheats at Verrieres. 3 The work for the publication was done chiefly in the laboratories of Dr. L. Trabut, " Chef des Services Botaniques del' Algerie,"' who very kindly not only gave Mr. Scofield the free use of his laboratories, pho- tographic apparatus, and herbarium, including one of the best existing collections of durum wheats with his notes thereon, but also gave much attention and personal interest to the work, for which the author feels the deepest gratitude, and without which the work could scarcely have been accomplished. Frederick V. Coville. Botanist. Office of the Botanist, Washington, D. 61, November 6>, 1901 C 0 X T fi NTS. Page. Introduction 7 Object of a descriptive classification of wheat varieties 7 Basis of present descriptions and classification 8 Structure of the wheat head 9 Grain characters 10 Relative value of characters 10 Glossary of terms used 11 General character of the durum wheats 12 Descriptions i >f varieties with key 18 Aicha el Beida 20 G "urtellement 20 Beloturka 22 Xeres 22 Poulot 24 Pan s 24 Beliouni 26 Medeah 26 Caid de Sioul 28 Kahla 28 Trimenia 30 Hached 30 Boghar 32 El Aoudja 32 Tesdouni 34 M'SakeD , 34 Medeba 36 Meskiana 36 Caid Eleuze 38 Pelissier 38 Mohamed ben Bachir 38 El Hamra 40 i Azizi 40 Maroc 42 Ouchda 42 Adjini 44 Zedouni 44 Aures 46 Moroccain 46 Nab el Bel * 48 El Safra 48 5 ILLUSTRATIONS. Plate I. II. III. Three spikes of durum wheat, variety Pelissier, in different positions Spikelets of durum wheats: Fig. 1, Beliouni; fig. 2, Mohamed ben Bachir Durum wheats: Fig. 1, part of spikelet of Moroccain; fig. 2, grains of Nab el Bel and Meskiana 1, Aicha el Beida; fig. 2, Courtellement 1, Beloturka; fig. 2, Xeres 1, Poulot; fig. 2, Paros 1, Beliouni; fig. 2, Medeah 1, Cai'd de Siouf ; fig. 2, Kahla 1, Trimenia; fig. 2, Hached 1, Boghar; fig. 2, El Aoudja 1, Tesdouni; fig. 2, M'Saken 1, Medeba; fig. 2, Meskiana 1, Caid Eleuze; fig. 2, Pelissier 1, El Hamra; fig. 2, Azizi 1, Maroc; fig. 2, Ouchda 1, Adjini; fig. 2, Zedouni 1 , Aures ; fig. 2, Moroccain 1. Nab el Bel; fig. 2, El Safra IV. Durum wheats. Fig. V. Durum wheats. Fig. VI. Durum wheats. Fig. VII. Durum wheats. Fig. VIII. Durum wheats. Fig. IX. Durum wheats. Fig. X. Durum wheats. Fig. XL Durum wheats. Fig. XII. Durum wheats. Fig. XIII. Durum wheats. Fig. XIV. Durum wheats. Fig. XV. Durum wheats. Fig. XVI. Durum wheats. Fig. XVII. Durum wheats. Fig. XVIII. Durum wheats. Fig. Page. 10 14 16 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 THE ALGERIAN DURUM WHEATS: A CLASSIFIED LIST WITH DESCRIPTIONS. INTRODUCTION. Owing to the great variability of the wheat plant, due in part to its high development and the artificial conditions of its culture, its varie- ties are extremely difficult to classify. In fact, any attempt to list and describe all existing types of wheat would be an endless task: for almost all imaginable types can now be found or are liable to be pro- duced. Of all the existing forms, comparatively few are of sufficient economic value to find a place in general culture, so that a practical systematic account of varieties for the use of the plant breeder and variety tester can be made by describing as accurately as possible the forms now prominent, leaving place for new ones that may appear, and claiming to be hnal only in the insistence that one name shall be connected solely with one variety, thus avoiding confusion and mis- understanding in the literature of the subject and in commercial dealings. OBJECT OF A DESCRIPTIVE CLASSIFICATION OF WHEAT VARIETIES. An accurate and detailed description of wheat varieties, with a classification based thereon, may be so used as to have a harmful as well as a beneficial result. The important point in a variety is that it yield the largest possible amount of grain of the best quality for the purpose desired under given conditions. The ability to do this is not always indicated by the morphological characteristics of the plant. Plants growing together under the same conditions do not all vary alike. Certain ones find peculiar conditions more congenial and develop more vigorously, so that after a few generations the plants which succeed best naturally replace the others, unless artificial selec- tion interferes. A variety produced in one locality might be made up of plants having certain well-marked similar points. Under different conditions some of these plants might change in a certain respect, and others remain nearly constant with regard to this particular point. Some of the plants which change might find the new conditions better adapted to their growth and gradually replace the others which might be considered to be of the true type. Were artificial selection to be used here in such a way as to discriminate against the better-yielding plants, for example, it would be used with harmful effect. In other words, a minute botanical description unless used wisely is quite as likely to be harmful as useful. The possibility of this is, however, small in comparison with the possibility of usefulness in an accurate description and classification of varieties of wheat. The confusion and misunderstanding- resulting from a lack of accurate knowledge of the varieties for which names are used are very great. There can be but little object in giving a variety a name, unless a definite record or description is available that will make the name mean something. It is at present not an uncommon thing to find two or more names applied to a single variety of wheat, or to find a single name applied to several distinct varieties. A simple and accurate description would do much toward preventing such a condition of affairs. In many cases where large numbers of closely allied varieties are on trial under similar conditions, there are few clean-cut morphological distinctions that can, with our present limited knowledge of the plants, be stated. The only difference noticeable often is in yielding capacity. This, of course, must be observed and put on record. It is not to be expected that a method of description, however accurate, can ever replace the pedigree method of recording varieties; but it is hoped that such a description may supplement the records and help to sim- plify them and to avoid errors. Since a change in conditions of soil and climate causes variation in botanical characteristics, as well as in the yield and quality of the grain of the wheat plant, it is impossible to correctly describe varieties gathered from widely different sources after they have been grown for several generations in one place under nearly the same conditions. The aim should rather be to describe a variety as growing under the conditions where it reaches the best development, when it may also be possible to add to the description of its botanical form certain sharply defined chemical characteristics of the grain. It now seems possible to outline methods of description that will meet this purpose, and this will render unnecessary the collection of varieties from various localities for comparison side by side and the study of the variations induced by the incident change of conditions. The laws of variation in wheat due to climate, food supply, and hybridization are not vet well enoug'h known to permit the use of a sys- tem of classification which is not more or less arbitrary. Natural rela- tions and affinities are often hard to trace, and it seems better to start with some practical system, however arbitrary, and then rearrange the classification as rapidly as the data for doing so are obtained. BASIS OF PRESENT DESCRIPTIONS AND CLASSIFICATION. The A^arieties of wheat belonging to the botanical species Triticum durum make up the class known in the United States as "goose'1 or "rice" wheats. These names are applied on account of the horny 9 texture of the kernel, which shows little or none of the starchy, white appearance in cross section that is found in the grain of varieties of Triticwii aesiivum, a species more commonly known as Triticum vulgare, to which most of our commonly cultivated wheats belong. The durum varieties as a class diti'er further from the vulgare varieties in that they are. so far as known, all bearded, and the beards are par- ticularly strong and stiff. Also, the midrib or keel of the outer glumes is always prominent in the durum varieties and extends the entire length of the glume. The present classification is based on differences observable in the head and grain. There are doubtless valuable characters to be made out from a study of the leaf and stem: and the time of ripening and general color of the plant are also points of great importance. A> these grounds of distinction, however, were not available in case of some of the varieties here considered, they are not used at all in the present work. STRUCTURE OF THE WHEAT HEAD. The flowering and fruiting cluster at the summit of the stem of a wheat plant is called indifferently the "head" or "spike." The por- tion of stem running through the spike, on which the flowers or * kernels are borne, is called the "rachis." The rachis is divided by a number of joints or "nodes." and at these nodes on alternate sides of the rachis are attached the "spikelets." i. e.. the several small secondary spikes which, together with the rachis. make up the spike proper. The short branch running through each spikelet is known as the "rachilla." Inserted upon the rachilla are several concave scales which are called the "glumes." The two lowest and outermost of these contain no ffowers or kernels, and are designated as the "flower- less glumes." Above these, arranged alternately, are borne the flowers — rarely less than two or more than live. Each flower, and as it matures, each grain, is subtended by a single glume, known as the "flowering glume." Each flowering glume has a longitudinal nerve, which at the summit extends into a prominent "awn" or "beard.'' On the inner or creased side of the grain or "berry." filling it very closely and more or less hidden from view by the flowering glume, is borne the "palea" or "palet." a thin scale with two nerves. The flowerless and flowering glumes and the palets are spoken of collec- tively as the "chaff." The outer or flowerless glumes in all varieties of Triticum durum have a prominent midrib or "keel" extending from the base to the tip. terminating in a "beak" of varying length and thickness. The rachis often bears rather long, stiff hairs about the base of the rachilla. but these should not be confused with the short, soft hairs often borne on the surface of the outer glumes. It is the latter that are referred to when the term " hairy chaff" is used. 10 The spike in varieties of Triticum durum is often symmetrical to one longitudinal plane only, i. e., to a plane separating the rows of spikelets. This single longitudinal symmetry is shown in Plate I, where three spikes of the same variety (Pelissier) are shown in different positions. It is readily seen that in a the bases of the spike- lets overlap much more than in c, which is the opposite side of a similar spike. For convenience, the view shown in c is called the front view, that in a the back view, and that in l the side view. When the condition shown in Plate I, c is slightly more pronounced, the rachis is readily visible in the front view, as, for instance, in Plate XVII, figure 1. This monosymmetry, which is due to the bases of the spikelets overlapping more on one side than on the other, is often attended by a curvature of the spike, the side seen in the front view being the concave one. GRAIN CHARACTERS. The grain of wheat by its differences in shape, size, and color offers points of distinction that are very clear, and these used in connection with the characters furnished by the spike and spikelet afford ample means for definite description and reasonably extended classification. The grain of durum wheat varies in color from whitish amber to dark red. It may be clear, i. e., almost translucent, or dull, i. e., quite opaque. It also varies widely in its general size and shape. (See Plate III, fig. 2.) There are decided differences in both the quality and the quantity of the nitrogenous material contained in the grain, and these differ- ences are reasonably constant within the variety under given condi- tions. They are approximately stated when the color and the quality, as determined by the general appearance, are given. It is probable that in time chemical methods will be devised b}^ which it will be possible to express quality of wheat in accurate figures, "quality" meaning quantity of nitrogenous material and relative amount of its important constituents. The quality of a variety stated in these terms would determine for what use it is best fitted and its approximate value for that use. RELATIVE VALUE OF CHARACTERS. The general appearance of the spike or of the grain of a wheat variety is one of the things that fixes it in mind. Accurate descrip- tion is only the analysis of the general appearance to its simplest details and a statement of these details. Varieties may then be separated into groups on the basis of this description, these groups again split, and so on until the limit, which is the single variety, is reached. This separation is made arbitrarily, using what appear to be the most important and constant details first. There is often some uncertainty or difference of opinion as to which are the most important and con- Bui. No. 7, Bureau of Plant Industry, U S Dept. Agr I Plate I, THREE SPIKES OF DURUM WHEAT, VARIETY PELISSIER, IN DIFFERENT POSITIONS. HELIOTYPE CO., BOSTON. 11 stant characteristics. For instance, it is generally assumed that the distinction between a smooth and a hairy chaff is reasonably important and constant, but in the case of the variety ,*Pelissier" it is difficult to say to which class it really belongs. It is possible that this is a case of two varieties approaching similarity in all points but that of pubescence. It is more probable, however, that it is a case of extreme variability in this particular. Other equally ambiguous cases arise, but it is believed that sufficient accuracy of description and reproduc- tion have been secured to be of substantial assistance to those who deal with these varieties in variety testing or improvement, or in a commercial way. GLOSSARY OF TERMS USED. (For illustrations see Pis. II and III.) Auriculate. — Eared. Applied to the summit of the flowerless glumes when the wings are extended upwardly in earlike form. See Shoulder. Beak. — The projecting tip of the keel of the flowerless glumes, which, though sometimes prominent, never becomes long enough to be called a beard. Beard, bearded. — The beard consists of the long, stiff awns borne at the tips of the flowering glumes. Breadth. — As applied to the head or spike, the approximate meas- urement of the width of the head, exclusive of beards, taken across both rows of spikelets in the view in which the heads are shown in the cuts. Brush. — The hair found on the upper end of the grain. Chaff. — Collective term for the flowerless and flowering glumes and the palets. Durum. — Used to indicate the varieties of wheat belonging to the species Triticum durum. The same term may be used in commerce to distinguish these wheats, which are best for the manufacture of macaroni, from the "vulgare'' wheats, which are best for bread- making purposes. Flat. — A spike is said to be flat when its breadth is considerably greater than the width of a single spikelet, i. e., when the breadth of the spike conspicuously exceeds its depth. Glume.— One of the concave scales of the spikelet. The empty pair at the base of the spikelet are the "flowerless glumes.'7 The remainder, containing flowers or grains, are called the " flowering glumes.'' Hair, hairy. — Used with reference to the pubescence which is sometimes present on the glumes, chiefly on the outer or flowerless ones. Terms not to be confused with beard and bearded, and as here used not applied to the hairy growth often found on the rachis at the base of the spikelet. 12 Head. — Same as spike. Keel. — The prominent rib extending from the base to the tip of the flowering glumes on the back. Length. — As applied to the head or spike, the measurement from the lowest node to the tip of the glume of the terminal spikelet. Palea, palet. — The thin, two-nerved scale on the inner or creased side of the berry. Seldom referred to in the descriptions. Shoulder. — As applied to the outer glume, denoting the wing on each side of the beak, which often forms an earlike (auriculate) pro- jection. (See Plate II, fig. 2.) Descriptions using this term can be only relative or comparative, because of the variation in the same head, the shoulder being narrower and the auriculation less pronounced in the spikelets near the base than in those toward the apex of the spike; but this difference is reasonably constant within the variety. Smooth. — As applied to the glumes, this means simply not hairy. Spike. — The flowering or fruiting cluster at the summit of the stem. Spikelet. — One of the short branches of the spike with its glumes and palets and flowers or kernels. Vulgare. — Used to designate all varieties of wheat belonging to the species best known as Triticum vulgare, but according to the revised nomenclature properly called Triticum aestivum. GENERAL CHARACTER OF THE DURUM WHEATS. The present work deals with some of the more important varieties of Triticum durum now grown in a general or experimental way in Algeria, North Africa. The soil and climate of the tillable portion of Africa north of the Sahara Desert are favorable to the production of durum wheats, which, though not containing as large a quantity of nitrogenous material as the similar wheats of Southern Russia, still furnish a quality of this material so well adapted to the manufacture of maca- roni and similar paste foods that the product in quality rather excels that derived from the Russian varieties. It may be well to say here that commercially the chief use of the durum wheats is for the manu- facture of paste foods. For this purpose it is necessary to have a gluten decidedly different in character from that desired for bread- making purposes. Bread is, however, made extensively from flour of durum wheat in countries where this is almost the only wheat grown. The bread thus made is usually darker in color and heavier and tougher in texture than that made from flour of vulgare wheats, but has a very pleasant flavor and is considered highly nutritious, since durum wheats as a rule contain more proteid matter than vulgare wheats. 13 Certain peculiar variational tendencies are found in common among the varieties of North African durums. In case of varieties having colored chaff and beards the color becomes more pronounced as they are grown where the sunlight is more intense and the relative humidity of the atmosphere is less, and in general the quality of the grain improves as the intensity of the sunlight increases and the relative humidity of the atmosphere decreases. There is considerable varia- tion as to rust resistance among the varieties of durum wheat, but they mil probably average more rust-resistant than the varieties of Triticum aestivum. This is due in part to their vigorous growth and to the fact that they lind their highest development in climatic conditions unfav- orable to the growth of rust. They are, however, somewhat subject to attacks of smut ( Ustllago tritiei)\ not more so probably than the vulgare wheats, but enough so that a fungicide treatment is usually given to the seed wheat in Alge- ria, particularly in the province of Constantine. The varieties of durums so far grown in the United States have proved better yielders under semiarid conditions than the vulgare wheats. Algerian varieties of durum wheats are always grown with autumn planting, but it is probable that most of these varieties will succeed with spring sowing in the northern portion of the Mississippi Valley. The yield and rust resistance will be determined largely by the time of ripening of the different varieties. It is to be hoped, since durum wheat is likely to be more generally distributed and more widely grown in the near future in the United States, that the men who grade and handle grain may learn to know it readily and that they will give it a distinct place in the general system of grades, so that there will be no necessity for the grower to mix it with vulgare wheat in order to sell it, thus greatly lowering the value of both sorts, since they are difficult to separate and are of much less value when mixed. The places in the United States where durum wheats are likely tc grow best are the somewhat dry yet tillable portion of the Great Plains west of the Mississippi River and the Red River of the North and the irrigated region of the Southwest. The chief use of this wheat will be for the manufacture of macaroni and similar paste foods, for it is the only wheat with which a first- grade article of this class can be made. For the manufacture of breakfast foods its high proteid content and its pleasant flavor are likely to recommend it, and it will find a limited use in affording a cheap but nutritious bread in localities where its increased yield will make it cheaper than vulgare wheat. EXPLANATION OF PLATE II. Figure 1 represents a spikelet of the variety Beliouni magnified six times. This shows the smooth chaff with the cluster of hairs on the portion of the rachis just below the spikelet. The long, slender beak is shown extending well beyond the tip of the flowering glume. The shoulder of the outer glume is fairly prominent in this view and is sharply auriculate. The prominent keel of the outer glume can be seen only near the base and tip, the middle being out of view. Figure 2 shows a spikelet of Mohamed ben Bachir with hairy chaff, magnified as above. This spikelet is much narrower than the preceding one, containing but three grains. The beak is very short, not reaching the tip of the flowering glume. The shoulder of the outer glume is very broadly auriculate, and the deep indentation separating the beak and auricle is shown in the glume at the extreme left. 14 Bui. No. 7, Bureau of Part Industry, U S C Plate I!. EXPLANATION OF PLATE III. Figure 1 shows the two flowering glumes with the mature grain, subtended by the outer flowerless glume, as seen in the variety Moroccain, magnified six times. The chaff is smooth; the beak of the keel is of medium length, but does not pass the tip of the flowering glume. The shoulder of the outer glume is narrow and shortly but sharply auriculate. Of the chaff the inner scale (palea) fits closely about the grain, and with it is held snugly within the flowering glume when in normal position. Only the flowering glumes ever bear a long awn or beard, and this in the cut ia broken off. Figure 2 shows two varieties of grain magnified six times. The longer grains are those of Nab el Bel, which are described as being long and slender, and the others are from Meskiana and are short and broad. The side view of the longer grain shows a curvature in the outline; This is sometimes very pronounced, and from this shape of the grain the variety gets some of its names. The hair visible on the upper end of the grain is "the brush." It is usually less abundant in the durum than in the vulgare wheats. 16 Bui. No. 7, Bureau of Plant Industry, U. S. Dept. Agr Plate III. a c C I > • o 1300, 'o. 7— 02- 18 DESCRIPTION OF VARIETIES WITH KEY. This key is intended to serve as a guide in placing a variety near where it belongs. It is constructed on a dichotornous system, which separates the subject matter into classes on the basis of sharp differ- ences in the particular aspect chosen as the ground of comparison. The figure on the right in each case refers to the same figure on the left of the page where the next division is made. 'Spikes straight, or nearly so; rachis concealed by the overlapping bases of the spikelets; chaff either smooth or hairy; grain either red or amber 2 Spike more or less curved; rachis nearly or quite exposed on the concave side; grain amber; chaff white, or nearly so 27 2 1 'Chaff smooth, i.e., not pubescent 3 "IChaff more or less hairy 16 o f Grain amber 4 (.Grain red 15 ,/Chaff white, or nearly so 5 H. Chaff strongly colored 11 k /Beards white or straw-colored 6 IBeards nearly or quite black Pelissier. n fBeak of keel two to four times as long as broad 7 iBeak of keel five or six times as long as broad 10 - fBeak distinctly passing tip of flowering glume 8 IBeak scarcely reaching tip of flowering glume 9 of Spikes about 1.2 cm. broad; spikelets bearing three or four grains.. AicJia el Beida. ISpikes about 1 cm. broad; spikelets bearing two or three grains Poulot. Spike about the same size from base to tip; shoulder of outer glume very slightly auriculate Beloturka. Spike tapering from base to tip; shoulder of outer glume sharply auriculate Courtellement. Shoulder of outer glume broad; not sharply auriculate; grain short and broad '_ Xeres. Shoulder of outer glume narrow; sharply auriculate; grain long and slender Moroccain. , .. jChaff red ; beards brown or black 12 IChaff and beards black 14 Spike tapering from base to top; beards somewhat deciduous Medeah. 12