8 FIELD CROPS 



(Jiiapter I'agc 



IX Miscellaneous Grain Crops 237 



Rice. The Grain Sorghums. Broom Corn. Buck- 

 wheat. The Millets. 



PART III— FORAGE CROPS 



X Introduction 253 



Definitions. Importance. Classification. Forage Pro- 

 duction. Uses of P'orage. Essentials of a Forage Crop. 

 Feeding Value. 



XI The Making of a Meadow 260 



Essentials. Formation of a Meadow. Sowing in Mix- 

 tures. Preparing the Land. Selection of the Seed. 

 Germination Test. Time to Sow. Use of Nurse Crop. 

 Seeding. Important Meadow Plants. Care of the 

 Meadow. Permanent Meadows and Their Improve- 

 ment. Place in the Rotation. 



[XII Hay and Hay-Making 271 



Hay Plants. Production of Hay. Acre Yield and 

 Value. Time to Cut. Method of Cutting. Curing. 

 Machinery. Storing. Baling. Measuring. Market 

 Classes. 



XIII Pastures 281 



Importance. Essentials. Formation of a Pasture. 

 Pasture Plants. Improving Native Pastures. Manage- 

 ment of Pastures. Renovating Old Pastures. 



XIV The Grasses 287 



Definition. General Characters. Differences. Reason 

 for Importance. Comparative Value of Different 

 Grasses. 



XV Perennial Grasses 291 



Timothy. Kentucky Blue Grass. Redtop. Orchard 

 Grass. Bermuda Grass. Johnson Grass. Brome Grass. 

 Wheat Grasses, Fescues. Rye Grasses. 



XVI Annual Forage Grasses 315 



The Sorghums. Sudan Grass. Foxtail Millets. Other 

 Millets. The Small Grains. 



XVII The Legumes 327 



What Legumes Are. General Characters. Differences. 

 Importance. How the Legumes Gather Nitrogen. 

 Nitrifying Bacteria. Inoculation. 



XVIII The Clovers 333 



Red Clover. White Clover. Alsike Clover. Crimson 

 Clover. 



XIX Alfalfa 351 



Origin and History. Description. Varieties. Produc- 

 tion. The Yield. Soils and Fertilizers. Preparation 

 of the Land. Sowing the Seed. Time of Seeding. 



