51³Ô¹ÏÍø

Various cereals, left side: 1) Rye (Secale cereale) with spike in bloom (1a), spike during the fruit time (1b), ripe grain (1c); 2) Khorasan wheat (Triticum turgidum) with ripe grain (2a); 3) Einkorn wheat (Triticum monococcum) with ripe grain (3a); 4) Durum wheat (Triticum durum) with blossom (4a), ripe grain in husk (4b), ripe grain (4c); 5) Common wheat (Triticum aestivum, or Triticum vulgare) with spike after the heyday (5a) and ripe grain (5b); 6) Spelt, or dinkel wheat (Triticum spelta), with ripe grain (6a); 7) Emmer (Triticum dicoccum) with ripe grain (7a). Right side: 1) Hungarian oat (Avena orientalis) with ripe grain (1a); 2) Oat (Avena sativa) with ripe grain (2a); 3) Naked oat (Avena orientalis, var. gymnocarpa, or Avena nuda) with spike (3a) and ripe grain (3b); 4) Two-Rowed Barley (Hordeum vulgare var. distichon) with ripe grain (4a); 5) Four-Rowed Barley (Hordeum vulgare var. hexastichon) with ripe grain in husk (5a) and ripe grain (5b); 6) Sprat Barley (Hordeum zeocriton) with ripe grain (6a); 7) Six-Rowed Barley (Hordeum vulgare var. hexastichon) with blossom (7a) and ripe grain (7b). Wood engravings, published in 1897.