FORAGE CROPS. 



Nor would it always be necessary to replow the land 

 after the millet when preparing it for the crop 

 which would next be sown. And on any farm 

 where live stock are kept, it may sometimes be pas- 

 tured with advantage. But because of its value for 

 hay, and because of the ease with which it may be 

 cured and handled as hay, it is usually considered of 

 too much value to grow it as pasture. The pasture 

 is much relished by all kinds of farm animals, since 

 the leaf growth is abundant. But it is not equally 

 so in the different varieties. 



There are many kinds of millet, and the dis- 

 tinctions which characterize them have not hereto- 

 fore been very clearly drawn. The following 

 classification, however, submitted by the department 

 of agrostology at Washington, D. C, would seem 

 to be incomparably the best that has yet been made . 

 It divides the cultivated millets into four groups, 

 viz : The Foxtail, the Barnyard, the Broomcorn and 

 the Pearl millets. 



The first group includes the varieties derived 

 from the various species of the genus Chaetochloa 

 (Setaria). To this group belong the common mil- 

 let, the German, the Hungarian and the Golden 

 Wonder. Common millet, of which there would 

 seem to be several varieties, does not produce so 

 abundantly as the other members of this group. 

 The heads are small and likewise the seeds. Ger- 

 man millet, sometimes called "Golden," from the 

 rich color of the heads, is characterized by a plentiful 

 production of leaves. The heads are thick and 

 heavy and are covered with short, fine hairs. They 

 have a plump and heavy appearance when fully 

 developed. Hungarian millet is sometimes called 



