GRASSES. 205 



fereiit dates as determined by three experiment sta- 

 tions: 



Connecticut. Illinois. Pennsyl- 

 vania. 



Well headed out 2,750 



Full bloom 3,300 3,285 2,585 



Out of bloom 3 115 3,425 



Seed in dough 4,010 



Seed nearly ripe 3,615 4,065 3,065 



There was not only an increase in the total weight 

 of dry substance in each instance, but there was in 

 general also an increase of each of the food nutrients, 

 although the percentage of nitrogenous matter de- 

 creased as the plant became ripe. 



Data with reference to the digestibility of timothy 

 at different stages of maturity are meagre, but the 

 indications are that the digestibility does not decrease 

 to any great extent up to the time the seed is in the 

 dough. Practical experience shows that for horses, 

 at least, the palatability is not materially decreased. 



The indication is, therefore, that the cutting of timo- 

 thy may be safely postponed until after it is well 

 past bloom. All things considered, probably when 

 the seeds are in the dough would be the best time to 

 mow timothy. 



Timothy may be sown either in the fall or in the 

 spring with any small grain that is sown at the time. 

 A good stand will be obtained oftener, probably, by 

 sowing in the fall. The seed should be well covered, 

 and probably more deeply than is the general prac- 

 tice. Sowing the seed in front of the hoes of the 

 wheat drill brings good average results in some local- 

 ities. 



Probably rye is the best and oats the poorest crop 

 with which to sow timothy. In some localities it la 



