FARMER'S ASSISTANT. 319 



the growing weeds be prevented from ripening, as well as 

 for enabling other seeds, which may lie buried in the soil, 

 to vegetau, and thus be destroyed by the after ploughing 

 and harrowing for puting in the next crop. 



Many Farmers may have pieces of hard gravelly, or very 

 liht sandy, soil; for which Mich a mode of culture might 

 probably be found as profitable as any to which the land 

 could be applied : But of this, the judicious Farmer will 

 be best enabled to judge, after obtaining a full knowledge 

 of what mode of culture is most profitable for his more ste- 

 rile grounds; and, in order to this, he must esrimate the 

 expenses of puting in his crops; the clear profiis, after 

 paying these expenses, and the rent of the land ; and, 

 whether his lands are likely to become, eventually, more 

 exhausted by such mode of culture, than by a change of 

 crops, where grasses, suitable to the soil, should be cultivat- 

 ed, during some seasons 



See further, CHANGE OF CROPS in regard to hard 

 gravels, and TURNIPS for light sandy lands. 



Where Winter- rye is early sown, a bushel to the acre is 

 probably sufficient ; but, of Spring-rye, a bushel and a half, 

 to the acre, or perhaps more, should be sown. 



Rye, intended for family-use, should be harvested as 

 early as the grain can be prevented from shrinking, and 

 let lie on the ground a day or two, to harden. In this 

 way, the grain will make much whiter flour; though, per- 

 haps, the product will not be quite so heavy and bulky, as 

 when left till fully ripened. Probably ail that is gained by 

 leting the grain fully ripen, before harvesting, is an addi- 

 tional thickness of the skin; thereby increasing the quantity 

 of bran, but not ot flour. 



Bread made entirely of rye is laxative, and good to pre 

 vent costiveness. Wheat, especially where the flour is very 

 fine, has an opposite tendency. For most constitutions, 

 therefore, bread made of equal parts of th*ise grains is con- 

 sidered the most conducive to health Mixing some flour 

 of Indian corn, with that of rye, will serve to prevent its 

 clamminess. 



s. 



SALSAFY (Tragofiogon ) This root is frequently called 

 Vegetable Oyster^ on account of Us having a resemblance, 

 in. flavor, to that of an oyster. When boiled, mashed, and 



