USES OF RYE 



221 



or during the latter part of August or early in September 

 farther south. If grown for grain alone, September is the 

 usual month for seeding in the North, and October in the 

 South. Winter rye may be sown later than winter wheat, 

 and is not usually sown until after wheat seeding is finished. 



Figure 83. — A field of rye ready for har^^est. 



The methods of harvesting and threshing are not different 

 from those in use with the other grains. 



279. Uses of the Rye Grain. In the United States, only 

 a small portion of the rye crop is normally used as human 

 food. At the present time (1918), however, it is largely used 

 as a wheat substitute. The grain is usually ground into 

 flour and mad(^ into bread, tliough a few cereal breakfast 

 foods are made wholl>^ or in part from this grain. In 

 Russia and various portions of northern Europe, rye bread is 

 one of the chief foods of the people. The bread made from 

 rye flour is close in texture and dark in color. About one 

 third of the rye crop in America is normally used in the man- 

 ufacture of alcohol and alcoholic beverages, the process being 



