WHEAT IN EUROPE 327 



hand sowing is customary. The harvest, which 

 is now largely accomplished by machinery, occurs 

 in July. Only where fields are very small or 

 hilly is the sickle or scythe used. Most of the 

 wheat is cut with small binders which are similar 

 to the larger ones used in the United States. The 

 threshing is done with small machines operated by 

 horse power. The threshers are fed by hand and 

 the straw is removed by the same means. These 

 machines, however, do good work and are efficient 

 for small farms. 



Production and Uses. - The yield is high, aver- 

 aging for the whole country from 1 8 to 20 bushels 

 per acre. The French Government takes an 

 active part in encouraging all forms of agriculture 

 and gives much attention to the solution of wheat 

 problems. 



Both spring and winter varieties are raised. 

 Because of its high yields Durum wheat is becom- 

 ing more and more popular. The macaroni in- 

 dustry has here also grown by leaps and bounds 

 in the past few years. It seems as though the 

 French are likely to become worthy rivals of the 

 Italians as macaroni eaters. 



Marketing the Crop. - - France is noted for her 

 splendid public roads, the ' routes nationales," 

 which are built and maintained by the state. The 

 river and canal routes likewise permeate the en- 

 tire country, and France has a highly developed 



