184 . now TO MAKE THE FARM PAY. 



on almost all soils except the dryest sands and gravels, thpugh 

 best on ricli, moist, strong soils. 



Timothy, oe Herds Grass, we consider, in the northern 

 half of this country, to be unsurpassed by any other grass as a 

 hay crop. It is later than clover, and therefore we think should 

 •lot be sown with it. It is very productive ; as high as ive and 

 1 half tons of dry hay having been cut to the acre. It is very 

 nutritious, giving, by analysis, a larger proportion of nutriment 

 rhan any other grass. It gives but little aftermath ; and if 

 cropped closely, springs up slowly. It is therefore not suited 

 for pastures. It is inclined to run out in three or four years, 

 and cannot be relied upon for a permanent meadow. It thrives 

 best in moist, peaty, or loamy soils, and is not suited to light, 

 sandy, or gravelly soils. If cut in the blossom, or immediately 

 after, it is relished better by stock, although the yield is greater 

 m weight when the crop is ripe, owing to the seeds, of which it 

 yields from four hundred to twelve hundred pounds per acre. 



Red Top, Fixe Top, Burdens Gp.ass, Dew Grass, are com- 

 mon names for the Agrostis Vulgaris— oalled in England Fine 

 Bent, and in Pennsylvania and the Southern States, Herds 

 Grass— a second quality meadow grass, or permanent pasture 

 grass, suited to moist soils, though growing in all. Cattle do 

 not relish it when ripe. It should therefore be cropped closely 

 in the pasture, and cut in the blossom for hay. 



White Top, or White Bent, is a variety of the same genus 

 as the Red Top, and is especially adapted to overflowed mead- 

 ows. Blue Joint Grass is common to low grounds, is nu- 

 tritious, and relished by stock in winter. Orchard Grass, or 

 Cocksfoot, is one of the most valuable grasses. It is as early 

 as red clover, and is therefore the grass best adapted to sow 

 with it. It is productive, yielding from three to five tons per 

 acre. It is very nutritious, and very palatable to all kinds of 



