The Millets 



639 



same oval to elliptical outline as those of the common millet. The 

 color of the seed varies from pale yellow to dark purple, seeds 

 of botli colors being found in one head, but the colors are iiDt 

 mixed in a single seed. The season of maturity is about the same 

 as that of the common, averaging 09 days in the central states, but 

 it will mature for hay in 5-1 days when soil and climatic conditions 

 are right. Hungarian millet is not so well adapted to the dry 

 climates as is common millet, and the yield in such localities is 

 likely to be small, biit in the eastern states, where rainfall is 

 greater, Hungarian millet does well and is rather widely grown. 



The quality of the hay 

 is first-class, and chemical 

 analyses seem to indicate 

 a slightly higher protein 

 value for it than for the 

 hay of other millets. The 

 main objection to Hun- 

 garian millet in the 

 humid regions has been 

 its tendency to volunteer 

 and persist on the ground 

 whenever it was allowed 

 to produce seed. 



Siberian Millet 

 This variety was ob- 

 tained from Russia about 

 1895, and was handled by 

 the seed trade under this 

 name for many years be- 

 fore the other two orange- 

 seeded varieties, Ivursk 

 and Turkestan, were in- 

 troduced by the United 

 States Department of -^^^ 

 Agriculture. Siberian mil- 

 let is a hardy and drought- 

 resistant type suited to 



G43. — A Single Plant of Siberian 

 Millet. 



Minnesota, the Dakotas, Montana, 

 Wvoming, Colorado, western Nebraska, and western Kansas. In 



