146 FUNDAMENTALS OF AGRICULTURE. 



plant is young, too, the leaves more commonly are 

 closely recumbent than with wheat. 



Rye The Head. A head of rye is of the same 

 general structure as that of wheat. It is also known 

 as a spike. A rye spike is considerably longer than 

 a wheat spike, generally averaging not less than 5 

 inches. The spikelets are joined to the rachis in a 

 more open formation than the usual wheat spike 

 shows, and in number vary from 25 to 35 in a single 

 head. The grain is longer and more slender than a 

 wheat grain, the transverse crease is less clearly 

 marked, the grain is more pointed, and the surface is 

 commonly quite wrinkled. In structure, however, the 

 rye and wheat grain are very similar. 



Rye Position. Rye occupies a position fifth in 

 importance among the cereals of the United States. 

 The United States, however, produces but a small per- 

 centage of the total crop of the world. Rye is the 

 principal grain of Russia where over fifty per cent, of 

 the total yield of the world is produced. Rye is clas- 

 sified only as spring and winter varieties, the winter 

 sort being the one usually sown. So far as we are 

 able to learn there is no systematic attempt at im- 

 provement of rye either through selection or crossing. 

 Rye seeding and harvesting differ in no essential par- 

 ticular from that of wheat. The yield secured 

 throughout the United States during the past ten years 

 has averaged 16 bushels per acre. This is far too 

 small since given a fertile soil and careful seed-bed 

 preparation, yields of 30 to 35 bushels are not uncom- 

 mon. Rye is almost wholly free from insect enemies, 

 except such as will attack any of the cereals. The 

 only enemy or disease peculiar to this crop is known 

 as ergot. This is an enlarged and peculiar develop- 

 ment of the grains. It is readily recognized, and 

 when found, the grain should not be fed to animals 

 or eaten by persons. 



