24 GRASSES OF SCOTLAND. 



with two awns of unequal lengths ; the smaller awn arises under the 

 summit of the outer palea ; the opposite awn, which is bent in the mid- 

 dle, and about three times longer, arises a little above the base of the 

 inner palea, and extends half its length beyond the palea. Scales 

 of two unequal thin membranes, clasping the base of the ovarium, 

 (Fig. 4.) Stamens two, protruding beyond the spikelet. Anthers ob- 

 long, notched at each extremity. (Fig. 5.) Ovarium o\Aox\g. Styles 

 short, smooth. Stigmas long, downy, protniding very conspicuously 

 beyond the summit. Seed one, naked, acute at each end. 



This grass, during the process of drying, gives out a delightful 

 odour, similar to that of woodroof, and it is principally owing to the 

 presence of this grass that the delightful and well-known smell of new 

 mown hay is occasioned. Mr Sinclair, who is the best authority we 

 have on the agricultural uses of grasses, states, that the chief proper- 

 ty that gives merit to this grass is its early growth, though in this 

 respect it is inferior to several other species which are later in flow- 

 ering. It thrives best when combined with many different species, 

 and is therefore a true permanent pasture grass. It does not appear 

 to be particularly liked by cattle, though eaten in pasture in common 

 with others. The proportional value which the grass of the latter- 

 math bears to that of the seed crop is nearly as 13 to 9, and the pro- 

 portional value of nourishment contained in the autumn grass ex- 

 ceeds that of the fii'st grass^of the spring, as 9 to 7. The superior nu- 

 tritive qualities of its latter-math are a great recommendation for the 

 purpose of grazing ; the stalks being of but little utility, as they are 

 generally left untouched by the cattle, provided there is a sufficiency 

 of herbage. Its merits in respect to early growth, continuing to ve- 

 getate and throw up flowering stalks till the end of autumn, and its 

 hardy and permanent nature, sufficiently uphold its claims to a place 

 in the composition of all permanent pastures. This grass constitutes 

 a part of the herbage of pastures on almost every kind of soil, though 

 it only attains to perfection in those that are deep and moist. It is 

 said that the flavour of mutton is greatly improved when sheep are 

 fed on pastures where tliis grass abounds. 



This is a most common grass throughout the whole of Europe, as 

 well as in the most northern pavts of North America, but appears to 



