BROOMCORN MILLET 



251 



of the panicle are much shorter, making a close head of 

 the "lump" type. The cultivation of this crop is quite 

 closely confined to the drier regions of the Northwest, North 

 and South Dakota producing most of the broomcorn millet 

 grown in the United 

 States. The chief val- 

 ue of the crop lies in 

 its ability to resist 

 drought and to mature 

 in a short season, the 

 grain ripening in from 

 60 to 75 days from 

 the time of seeding. 



The method of 

 growing these millets 

 is not different from 

 that employed in the 

 cultivation of other 

 small grains. They 

 are usually sown about 

 June 1, and are ready 

 to harvest in August. 

 The proper rate of 

 seeding is from 2 to 3 

 pecks to the acre. 

 The crop is cut with the mower when the seed is in the hard 

 dough stage, and is handled like hay. When the growth 

 is tall enough, the grain binder may be used. The grain 

 may be threshed with the ordinaiy threshing machinery. 

 It makes a good feed to mix with other grains for cattle, 

 sheep, and hogs, and is also excellent for poultry. Hay 

 made from this class of millet is much less valuable than 

 that from the foxtail type, because the stems are coarse and 

 the leaves and stems are covered with coarse hairs, so that 

 it is not relished by stock. 



Figure 92 — Heads of two types of broomcorn millet. 



