228 EXPERIMENT STATION EECOED. 



" Germination of the seed and establisbnient of seedlings depend largely upon 

 the thoroughness with which the seed is planted. In the case of practically all 

 perennial forage species the soil must be stiiTed after the seed is dropped if 

 there is to be permanent reproduction. Even after a fertile seed crop has been 

 planted there is a relatively heavy loss of seedlings as a result of soil heaving. 

 After the first season, however, the loss due to climatic conditions is negligible. 

 When three years old, perennial plants usually produce flower stalks and mature 

 fertile seed. 



" Under the practice of yearlong or season-long grazing both the growth of 

 the plants and seed production are seriously interfered with. A range so used, 

 when stocked to its full capacity, finally becomes denuded. Yearlong protection 

 of the range favors plant growth and seed production, but does not insure the 

 planting of the seed. Moreover, it is impracticable, because of the entire loss 

 of the forage crop and the fire danger resulting from the accumulation of in- 

 flammable material. Deferred grazing insures the planting of the seed crop and 

 the permanent establishment of seeding plants without sacrificing the season's 

 forage or establishing a fire hazard. Deferred grazing can be applied wherever 

 the vegetation remains palatable after seed maturity and produces a seed crop, 

 provided ample water facilities for stock exist or may be developed. 



" The proportion of the range which should be set aside for deferred grazing 

 is determined by the time of year the seed matures. In the Wallowa Mountains 

 one-fifth of the summer grazing season remains after the seed has ripened, and 

 hence one-fifth of each range allotment may be grazed after that date. The 

 distribution of water and the extent of overgrazing will chiefly determine the 

 area upon which grazing should be first deferred. After the first area selected 

 has been revegetated it may be grazed at the usual time and another area set 

 aside for deferred grazing. This plan of rotation from one area to another 

 should be continued, even after the entire range has been revegetated, in order 

 to maintain the vigor of the forage plants and to allow the production of an 

 occasional seed crop." 



Infl.uence of potassic fertilizer on legumes, G. Bakontini (Coltivatore, 60 

 {1914), ^0. 29, pp. 332-334). — This paper presents the results of experiments 

 which show the advantage of the use of potassium in increased yields and 

 quality of red clover forage and seed, and also the increased yield of wheat 

 following clover that had been so fertilized. 



Practical corn culture, W. T. and R. M. Ainswoeth (Mason City, III., 1914, 

 pp. 166, pi. 1, figs. 40). — This book is divided in three parts. Part 1, on culture, 

 discusses the preparation of the seed bed, planting, and cultivation. Part 2, 

 on building up the land, discusses the rotation of farm crops, leguminous crops, 

 stable and barnyard manures, and phosphorus and limestone. Part 3, the seed, 

 includes chapters on selecting the best ears for seed, the "ear to the row" 

 breedihg plat, drying and storing seed corn, preparing seed corn for planting, 

 and insect enemies and plant diseases. An appendix consists of letters from 

 30 practical farmers describing their methods of corn culture. 



Beport of the work in corn pollination, IV, M. L. Fisher (Proc. Ind. Acad. 

 Sci., 1912, p. 87). — This article gives results of continued work with the Sweet- 

 Reid Yellow Dent cross in corn (E. S. R., 30, p. 635). In 1912 the character- 

 istics of the two types of this cross were as follows : 



" The light-colored type had large ears, white in color. Upon cooking the 

 flavor was found to be excellent, being very sweet. The sweet flavor combined 

 with a long grain makes this a very desirable type. The cooking test showed 

 it to be superior to the corn bought on the market in West Lafayette. The 

 yellow type had a medium-sized ear, creamy white in color, and when cooked 



