368 Bibliography. 
tuca pratensis, L.)—5. Blue grass, (Poa compressa, L.)—6. Ray 
grass, (Lolium perenne, L.)—7. Herd’s grass of Pennsylvania, often 
called ‘ red top,’ the ‘ bent grass’ of the English, (Agrostis vulgaris, 
L:) and 8. Sweet scented vernal grass, (Anthowanthum odoratum, L.) 
There are a few other grasses—native or partially naturalized—to be 
found on our farms, and which are more or less eaten by. cattle: when. 
the better ones are wanting. But they are comparatively of little value, 
and good farmers are always desirous to supersede them by some of 
those above named. Itis remarkable that all the grasses here, enu- 
merated are believed to have been introduced into our.countty. ‘Those 
generally cultivated here, are the Timothy and orchard grass; and oc- 
casionally we see the ray, and herd’s grass, or red top; though these 
last are not s0 much esteemed. Now and then we hear of attempts to 
‘new grasses to the notice of our agriculturists—accompa- 
nied CRN NEAT statements of their value—such as the taller oat- 
grass, (Avena elatior, Ii.) sometimes called ¢ grass of the Andes’ and 
a few years since one of our coarse indigenous grasses, called ‘sesame’ 
or, ‘gama grass’ (Tripsacum dactyloides, L.) was so extravagantly 
lauded in the journals, that many lovers of novelties were: induced to 
try the experiment of cultivating it, in place of the old approved plants; 
but, like some other experiments that we wot of 1 in our day, it) 
in a. total failure. . It is indeed exceedingly doubtful whether any oer 
gterien feo well apes So-one clmetey eich ous wy He is 
and long-tried acquaintances of our farmers which I have alre 
merated.” »_ But. itis from the seeds of the Le her ‘ikem 
sentiens ena ne derive the x 
seg aan D 1 prt ae called the 
sno ie The chiet bulk of these seeds being made up of farina- 
alii Lace ees and c nutritious, they are a 
