CONTENTS 



PART I— INTRODUCTION 

 Chapter p 



I Classification of Crops fj 



Definition of Terms. Classification "of Crops." * Rela- 

 tive Importance. Description of Classes. Uses of 

 Crops. Choice of Crops. Diversification. 



II The Growth of Plants. 23 



The Seed and Its Germination . What the Leaves ' Do. 

 J rS°°.*^.^^*^ ^^®^^ ^'s^s- Elements of Plant Food 

 and Their Uses. The Production of Seed. 



PART II— GRAIN CROPS 



III Com ^g 



Origin and Description. ' Classification.' ' Importance, 

 boils and Fertilizers. Preparation of the Soil Pre- 

 paration of Seed for Planting. Planting. Cultivation. 

 Harvesting. Fodder Corn. Corn for Silage. Market- 

 ^^g and Returns Corn in Crop Rotations. Selection 

 ot Seed Corn. Stormg the Seed. Uses. Diseases and 

 Insects. Improvement. Judging 



IV Wheat J23 



Description and Classification. Importance.' ' ' Soils 

 and Fertilizers Growing the Crop. Harvesting and 

 Threshing. Marketing and Market Grades. Prices 

 and Cost. Relation to Other Crops. Uses. Diseases 

 and Insect Enemies. Methods of Improvement 



V Oats jgg 



History and Description. Importance.' ' Production'. 

 Harvesting Marketing and Returns. Rotations. Uses. 

 Insects and Diseases. Improvement. 



VI Barley ^9^ 



History and Description. Importance. Production. 

 Harvesting. Marketing and Returns. Relation to 

 Uther Crops. Uses. Insects and Diseases. Improve- 

 ment. ^ 



VII Rye... 217 



Origin and Description. Importance. Production, 

 lirowing the Crop. Uses. Diseases. 



VIII Flax 225 



History and Description, importance. Growing the 

 Crop. Harvesting and Handling. Market and Re- 

 turns. Diseases and Insects. Rotation. Uses. Im- 

 provement. 



7 



