118 AMERICAN AGRICULTURE. 



new summer culture. In large sections of this country 

 wheat has been seriously injured by winter-killing and other 

 casualties; and wherever these prevaij and the soil is suited 

 to it, summer wheat may be advantageously introduced. A 

 proper attention to the selection of seed and the prepara- 

 tion of the soil will generally insure a profitable return. 

 If its market value is not as high, it may at least afford 

 all that the former and his laborers require ; and he will 

 generally find if not in a wheat-growing region, that he 

 can dispose of his surplus crop among his neighbors before 

 the next liar vest comes round and at satisfactory prices. 

 RYE (Sccale screale) 



Is extensively cultivated in the northeastern and middle 

 Atlantic states. It is grown on the light lands of Ohio 

 and Michigan, and as the supporting elements of wheat 

 become exhausted in the soil of the rich agricultural states 

 of the west, it will take its place in a great measure on 

 their lighter soils. Most of the Eastern and Atlantic states 

 when first subjected to cultivation, produced wheat ; but 

 where lime did not exist in the soil the wheat crop soon failed, 

 and it has gradually receded from the Atlantic border, except 

 in marly or calcareous soils or these that were reclaimed by 

 a plentiful addition of lime, rye almost universally succeeding 

 it. Bui the liberal use of lime with the agriculteral improve- 

 ments of the present day are regaining for wheat much of its 

 ancient territory. 



Rye resembles wheat in its bread-making properties, and 

 for this purpose is only second to it in those countries where 

 it is cultivated. There is a peculiar aroma attached to the 

 husk of the grain, which is not found in the finely bolted 

 flour. The grain when ground and unbolted is much used 

 in the New-England states for mixing into loaves with scalded 

 India n meal ; it is then baked for a long time and is known 

 ;i nje-and-Indian or brown bread. This possesses a, sweet- 

 Mess and flavor peculiar to itself, which is doubtless owing 

 in MO small degree to the quality above mentioned. Von 

 Tharr ;?nys " this Hihstunce appears to facilitate digestion 

 and has a singularly strengthening, refreshing and beneficial 

 effect on the animal frame," Rye is more hardy than wheat 

 and is a substitute for it on those soils which will not grow 

 the latter grain with certainty and profit. 



SOIL AND CULTIVATION. Neither strong clay or calcare- 

 ous lands arc well suited to it. A rich sandy loam is tho 



