CWLTURE OF BrCKWHEAT. 



1^9 



It is not supposed that it will be found necessary to introduce 

 all the grasses which have been. here enumerated, into general 

 use * But it was thought expedient to describe them, because 

 the great diversity of the condition of our citizens, especially 

 of the locality of their situation, may, if not even at the present 

 thne, at no very distant period, render the knowledge of them 

 interesting. But it may be easily conceived that a better 

 knowledge of those grasses already in general cultivation, will 

 be requisite, when we understand and practise the system of 

 husbandry connected with the plan of rotation of crops, and 

 that also of making improvements by the turning in the green 

 ■erops for manure. 



Buckwheat. 



It may be observed respecting this kind of grain, that it will 

 .^ow on a soil perhaps less fertile than any other, and with 

 the nourishment which may be derived from a little gypsum, 

 crops of it may be raised year after year on the same spot of 

 ground. 



In those parts of the United States where chesnut trees 

 ■^row, it has been found, from long experience, that the proper 

 time for sowing the seed is when that tree is in full blossom. 

 But for a general rule, it may be sown about the time when 

 •herds-grass first begins to blossom, or a little sooner in more 

 northern climates. It requires about half a bushel to the acre. 

 But this, like all other crops, would require that the quantity of 

 seed should be increased or diminished, according to the 

 strength of the soil. 



Spring rye may be sown with buckwheat, and a crop of each 

 Hiay be produced together, which will constitute a very good 

 food to assist iA the fatting of hogs. It answers also a goo«l 

 purpose to feed to horses and fowlsv But as it may be oftem 

 raised where other grain cannot be procured so easily, it is 

 worthy of attention, in consideration of its answering a valuable 



*The artificial grass seeds trbich hare been enumerated, or any 



