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New York 14609 USA ^g (716) ^2 - 0300 - Phorw ^B (716) 2SB - 5989 - Tai 'I' I rt DEPARTMENT OF AGRICULTURE CENTRAL EXPERIMENTAL FARM OTTAWA, CANADA EMMEE AND SPELT BY Chas. E. Smnders, B.A., PhD. E.i'jyvi yr^iitnlixt BULLETHS" ISTc). 45 n JUNE, 10f)4 Pl HtlSHKl. BV l.lKKl-riUN OK THK H..N. SvnNKV A. K.SMKIl, MiNKIKK "f A.. RK LUTtHir. To the Honourable The Minister of Agriculturo. Sib,— I have pleasure in submitting f..r y.nir npproval Bulletin No. 45 of the Ex- perimental Farm series on Kuuner nnd S, ..Jt, which has been prepared under mv direction by Dr. C. E. Saunders, Exp^-rimentalist. In this bulletin descriptions of „ ,H„„l.,r ..f varieties are given of enimer and spelt, and the results of many experimonts submitted which have been conducted with these cereals at the experiment.tl fitrms. Much interest has been awakened of late among farmers in this country in the growing of emmer and spelt, and in the bulletin herewith presented, many facts are brought together regarding the proportion of hull to kernel and the relative useful- ness and cropping power of emmer and spelt in comparison with other cereals. To make the information mon- n.mplete some analyses have beeu made bv the Chemical Division of the kernels and hulls of emmer and spelt, which show th/ rela- tive nutritive value of these materials. I have the honour to be, Your obedient servant, Wm. SAUNDEha, Director of Experimental Farms. Ottawa, June 28, 1904. iii .Mil EMMER j^Nr> SPELT. The dusification of the different varietiee of wheat, and of those cereals closely related to wheat, has been attempted in yarious ways by botanists; and opinions are divided aa to whether emmer and spelt can fairly be classed as varieties of wheat or not. The classification perhaps most commonly accepted recognizes wli< at as occurring unier three distinct species : Triticum Polonicum, T. monoecum and T. tativum J'he last named species is divided into three sub-species as follows : T. sativiim «p>'2{a=Spelt (Epeautre in French) T. aativum dicoccum='Emmer (Amidonnier in French) and T. sativum nd stril-ingly deficient in elasticity. Heads bearded, about .31 to 4} inches long. Ci.aff yellowish, smooth. Straw stiff, about 40 to 60 inches long. Ripens very late, about two weeks later than Common Emiuur. The threshed grain usually contains about 74 per cent of kernel and 26 per ni the head is thickened somewhat after the manner of the Club wheats. Kernels reddish, large, pointed, very hard. (100 kcniels weigh iibout m or 4 grammes) . Gluten not of good quality, deficient in elnstioity. but superior to >oine of tlio other emmers. Heads bearded, about 21 to SJ inches long, thickened nt the tip. Chaff reddish, smooth. Ptraw stiff, about 84 to 48 inches long, '■pens approximately with Common Emmer. Jhe threshed grain usually contains about 73 per cent of kernel and 27 i)er cent of husk. Single Emmer. — Triticum monococeum (Fig. 2). — This variety U i-luiracterised chiefly by the small size of the head and by having only one kernel in each spikelet. Kernels red, small, flattened, rather soft. (100 kernels weigh about 2 to 21 grammes.) Gluten dark and remarkably poor. Heads bearded, about 2J to 2} inches long, very much flattened and with the spikelets remarkably close together. Awns delicate. Chaff yellowish, smooth. Straw thin but stiff, about 38 to 45 inches long. Ripens very late, too late to be popular for general cultivation. The threshed grain usually contains about 73 per cent of kernel and 27 jier cent of husk. I f i III Yiif. 4.— Thick Kmmkr. I Double Emmer— This variety appears to be essentially the same in most respects as Single Einmer. It, however, often contains two kernels in a spikelet. It is not so late in ripening: as Single Emmer. White-bearded Spelt (Fig. 5.)— This possesses a long, coarse head with stiff awns, and soikelets set far apart. kernels reddish, rather large and moderately hard. (100 kernots weigh about 3J grammes) Gluten of rather poor quality. Heads bearded, about 4 to 6 inches long. Chaff yellowish, smooth. Straw stiff, 34 to 48 inches long. Ripens about mid-season (as compared with ordinary wheats.) The threshed grain usually contains about 72 or 73 per cent of kernel and 2S or 27 per cent of husk. Black-bearded Spelt.— Thie closely resembles White-bearded Spelt, but the awus (and sometimes the chaff) are dark in colour. This dark colour is, however, not con- stant, varying in different seasons and climates from dull reddish to almost pure Kernels reddish, rather large. (100 kernels weigh about 3 to 3i grammes.) Oluten of good quality. Heads bearded, about 4} to 6} inches long. Chaff and awns vary in colour from dull reddish to black ; chaff smooth. Straw fairly stiff, about 38 to 48 inches long. Ripens with White-bearded Spelt. The threshed grain usually contains about 71 to 78 per cent of kernel and 2!> to 22 per cent of husk. White Spelt (Fig. 6.)— This is a beardless variety, otherwise reseinbliug White- bearded Spelt in most respects. Kernels reddish, rather long, not very hard. (100 kernels weigh about 3 to 3i grainmes.) Gluten of very fair quality. Heads beardless, about 4} to 6} inches long. Chaff pale yellowish, smootL ."^traw stiff, about 45 to 60 inches long. Ripens with White-bearded Spelt The threshed grain usually contains between 62 and 70 per cent of kernel and between 38 and 30 per cent of husk. Smooth Spelt.— This is a beardless variety resembling White Spelt and scarcely to be distinguished from it except when the varieties are growing near together. Kernels reddish, rather long and not very hard. (100 kernels weigh about 3 to 3i grammes.) Qluten of good quality. Heads beardless, about 4i to 6) inches long. Chaff pale yellowish, smooth. Straw stiff, about 46 to 60 inches long. Ripens somewhat later than White Spelt. The threshed grain usually contains from 67 to 73 per cent of kernel and from 33 to 27 per cent of husk. Bed Spelt.— This variety resembles White Spelt in most respects, but is distingu- ished from it by the colour of the chaff. Kemeh reddish, large, rather long, not very hard. (100 kernels weigh about 8 to 3i f.ramme*.) 10 ft r I if ' •I ; Figr. 6. Whitk Krarhkd Spki.t, Fig. (>. WlllTI! SpFIT. 11 Gluten of good quality. Heads beardless, about 3J to 5i inches long. ChafE reddish, smooth. Straw stiff, about 46 to 50 inches long. Ripens somewhat later than White Spelt. , , „^ The threshed grain usually contains about 70 per cent of kernel and 30 per cent uf husk. NEW HYBRIDS OF EMMER. A number of new hybrids have been produced by the writer of this bulletin auriiig the last few years, by crossing different sorts of emmer with varieties of wheat. The results thus obtained are of considerable interest. Some of the new varieties produced by crossing Common Emmer with Colorado wheat are very strong and productivi", but the work has not been carried on long enough to .leer acre. M«insury barley kernels 2,496 " " Banner oat kernels 2,288 " " Agassu, B.C.— The average yields at this farm have been ealcuLited from the letums for three years only: — ComnKin En.i:ier kerii.ls 1308 lbs. pr>r acre. Mensury barley kernels 2,511 " •' Banner oat kernels 1918 " It will be observed that Mensury barley has given a larger yield than Common Enuner at all the experimental farms, and that the Banner oat has given a 'arger yield than Common Emmer at every farm except Brandon. CONCLUSIONS. The yield of Common Emmer obtained at the several Experimental Farms during th" past three or four years has been shown to be almost uniformly lower than that of the best varieties of "vheat, barley and oats; and it does not appear that in the climates represented by these farms the cultivation of this cereal will prove at all remarkably profitable. It must be noted, however, that the results obtained at Brandon are more favourable to the emmer than those obtained at the other farms. In the Brandon district emmer appears to rank f ^proximately with oats and barley in productiveness, and by way of variety would no doubt prove of value as food for cattle. It should be observed also that, as none of the experimental farms are situated in a dry climate, the e.\i>erience here recorded with regard to this grain is not to be accepted as a guide for districts where prolonged droughts are of frequent occurrence; yet even in such regions it is possible that some of the varieties of macaroni wheat would prove mor.' productive than emmer, while yielding grain of similar character and perhaps of equal value for feeding purposes. During the absence of the Chemist of Experimental Farms, Mr. F. T. Shutt, some analyses of emmer and spelt have been made for publication in this bulletin by the assistant chemist, Mr. A. T. Charron, and the second assistant chemist, Mr. H. W. Charlton. The results of this work are given in the following report prepared by Mr. Charron : — 10 REPORT OF THE CHEMICAL DIVISION ON ANALYSES OF EMMER AND SPELT A. T. Charros. M.A.. Anshlant Ch^miit. Domliiton Kxiii'iimmtal Fnrmi^. The following table gives the resulu of a complete analysis of two varietiee of emmer and two varieties of spelt. It has been thought de. rable to rtrh^ul and the grain with the hull a. it comes from the threshing machine, but also the hull, and kernels after vhey have been carefully separated by hand. Composition of Emmer and Spelt : Whole Grain. Kernels and Hulls. I>( si)2iiatii'ii. Propor- tion of Kerneli" and Hiillsi. MoiHture. Albiiini- noids. K»t. i CtrlH)- I hyili. Rp0 7180 28-20 8 04 '.iir: 6 40 9 81 •.199 7-55 8 33 9 iil 7 50 7-48 8-82 ,->37 13 00 15 93 3-87 12 31 14 25 3 44 12 31 16 44 5 81 12 19 l.'i r>2 4 09 1 84 2 12 1 06 2 41 2 75 1 07 2-0:1 2 tU 61 77 68 78 47 67 10 32 :!-8;! :k !« 9 86 2 8 3-!« 2 17 5 9^ 3 61 2 79 5 70 It may be well to briefly state her>^ the significance and relative importance of the various constituents determined by niinlysis. Alhuminoids.-This is the most importa-.t nutrient in all feeding stuffs, from the tVt Zt it contains nitrojren. which is absent in all the other eonst.tuente of fodders! SUe; I indispensable to the animal for the formation of its flesh and the casein of milk. Fat.-lhe fat or ether e.xtract is the ne.-t most important constituent of feeding stuffs. Its principal function is the production of fat and heat. Owing to the high proportion of carbon it contains, fat is over twice as effective as the same weight of carbohydrates in producing heat. Carhohydrate8.-Vnder this name are iucluded sugars, starch, gums, etc. Carbo- hydrates have the same function in the animal economy as fat. Fibre.-This constituent is the least valuable in a fodder. It forms a very large proportion of the hulls, but serves a useful purpose in ^paratmg the more compact 16 particles of concentrated fooda, nndering them more euily penneable to the digestive fluids. The results in the table show that the feeding value of the kernels of spelt is sume* what higher than that of the enuner kemela. The hulls of spelt also have a slifrlitly higher feeding value than those of emmer. But when the whole grain is considered the larger proportion of hull present in spelt makcd it leas valuable, weight for weight, than enuner. In comparing the nutritive values of enunar and spelt with Mensury barley (the hulls being present in all cases) we find that the latter is very slightly superior. Re- cent determinations (made in the laboratories of this division) of th»» albuminoids in Mensury barley have given the following results: — Albuminoids in whole grain 12'50 per cent. Albuminoids in kernels (free from hulls) 12'75 " From the foregoing data it is evident that red emmer (whole grain) is slightly superior to Mensury barley, but in the three other cases the barley seems to have the advantage. The kernels of emmer and spelt, however, oontoin about three per cent of albtmiinoids more than the kernels of Mensury barley. i' ' i