Triticum

(trif-ik-um). I. Wheat; a genus of graminaceous plants which produce the various kinds of wheat. 2. The rhizome of T repens deprived of its rootlets. T. acutum, a species growing in Europe. T. caninum, dog's-tooth gra . It is thought to po e the same properties as T. repens. I Dogs eat the blades to induce emesis. T. durum, hard-grained wheat, the seeds of which are richer in nitrogen than the soft wheats; it is cultivated in Southern Europe. T. monococcum, single -grained wheat; it grows wild in Greece and Me so pot am i a, and is an inferior species in cultivation. T. repens, couch gra ; it grows in Europe, Northern Asia, North and South America. The rhizome is smooth, straw-colored, and has a sweetish taste. It contains malates, sugar, triticin, and a nitrogenous principle, and is emollient, diuretic, and antiphlogistic. It is best administered in a decoction made from 2 to 4 ounces of the plant in 2 pints of water, and reduced one-half by boiling. T. sativum, common wheat. The ground and sifted seeds constitute flour, official in the pharmacopeia as farina tritici. T. spelt a, spelt-wheat, indigenous in the Persian mountains, and cultivated in Europe. It yields flour of fine quality. T. vulgare. See T. sativum. Tritici, Amylum, wheat-starch. T., Extractum, Fluidum, a preparation made by exhausting T. repens with boiling water, and then adding a certain quantity of alcohol. Dose fjj. T., Carina, wheat -flour. T., Farina, Tosta, baked -our. T., Saccharum, a sugar obtained from the xtract of T. repens, which di olves readily in alco- " Triticum in a Food (trit - ik - u '- min - ah). A malt food prepared in England by. malting wheat so as to cause it to contain about twice as much soluble carbohydrates as ordinary wheaten flour.