Spelt

Spelt  (Triticum Spelta ) is chiefly cultivated in south Germany, but is also grown in a small way in some of our northwestern states. It is sown in both fall and spring, dealt with the same as other wheats, and some authorities recommend it as a very hardy drought-resistant grain for semi-arid regions. About seven pecks of seed are sown to the acre, and the yield is from twenty-five to sixty bushels per acre. The small ears are arranged on a brittle stalk, and consist of three or four blooms, of which, as a rule, only two are fruitful. Spelt is, generally, not bearded. The corn furnishes a white bread. When unripe, it is manufactured into a soup, which is highly esteemed.