472 EUROPEAN AGRICULTURE. 



such a melancholy fatality in 1812, was attributed to the use of 

 this diseased grain. In 1816 it was fatal in some parts of Ger 

 many; and it is said that in one case, where the soldiers in gar 

 rison were fed upon bread made from this diseased grain, a tenth 

 part of them died. 



The subject of harrowing rye in the spring, so urgently recom 

 mended in the cultivation of wheat, is a point contested by intel 

 ligent farmers, some strongly recommending, others as strongly 

 opposing, the practice. If the rye is far advanced, it certainly 

 cannot be advisable ; but the authority by which the practice is 

 enforced is so high and practical, that I should be strongly dis 

 posed to try it, where the condition of the rye admitted of it. 

 The spring rye yields a crop inferior, both in quantity and qual 

 ity, to that which is sown in the autumn. I have spoken of the 

 multicaulis rye as a valuable forage when sown in June, and cut 

 green. Its earliness in the spring would give it a value in the 

 United States, but later in the season we have a substitute in 

 Indian corn altogether superior. 



The ordinary weight of a bushel of rye is from fifty-five to 

 fifty-seven pounds, and the proportion of grain to the straw and 

 chaff is as one hundred to two hundred and ninety-two. These 

 proportions, however, must be obviously affected by the size of 

 the plant, and the height at which it is cut. The culture of rye 

 has seldom had half justice done to it. The color of the prod 

 uct is, I believe, mainly dependent upon the nature of the soil 

 in which it is grown. There is a prejudice against the black 

 bread made in many parts of the country ; but the white rye 

 produces a bread scarcely differing in appearance from wheat, 

 and of great sweetness. For feeding animals it is of much 

 value ; when cooked, one pound of rye is rated as equal to three 

 pounds of hay ; and I have a friend in France, who would be 

 esteemed as one of the best farmers in any country, who keeps a 

 large number of horses, and feeds his horses upon rye-bread, 

 whenever the relative prices of hay and rye render it eligible. 



4. BARLEY. Barley is not largely cultivated in France, as 

 wine forms the principal drink of the country. The use of 

 beer, however, is said to be extending, and consequently the cul 

 tivation of barley. 



There are said to be three kinds of barley, in reference to the 



