IO THE FORAGE AND FIBER CROPS IN AMERICA 



and palea, together with more minute characters. These will 

 be found under the description of the individual grasses. 



7. Healthfulness. As pasture, all the cultivated grasses are 

 equally healthful. There is not known to be any difference in 

 the healthfulness of the different cultivated grasses, except 

 such as occurs through curing. If the hay is fermented or 

 dusty, it is objectionable especially for horses. Certain legumes, 

 however such as alfalfa and red clover cause cattle to bloat, 

 especially if turned into a field when there is a heavy dew. 

 Much less danger exists if the cattle are turned into the field 

 when there is no dew or if they are left in the field continuously. 

 Mixtures of grasses with either alfalfa or clover make them 

 comparatively safe. Certain wild grasses such as wild barley 

 and darnel are quite injurious. Alsike clover has been reported 

 to be injurious sometimes. (178) 



8. Palatability. Although cultivated grasses vary little in 

 healthfulness, they do vary considerably in palatability. Tim- 

 othy is so highly prized that a small admixture of other cul- 

 tivated grasses reduces the commercial grade. In practise 

 this admixture is likely to be redtop, which either as hay or 

 pasture is not as well liked by domestic animals as timothy. 

 Kentucky blue grasr is more palatable than Canadian blue grass 

 or wire grass for pasture. For pasture, Kentucky blue grass, 

 meadow foxtail, meadow fescue, and smooth brome grass excel 

 in palatability redtop, orchard grass, and timothy. Tall oat 

 grass and velvet grass are examples of grasses that are prac- 

 tically valueless on account of lack of palatability. Palatability 

 also varies somewhat with the kind of animal. Sheep are said 

 to be fond of orchard grass. They graze it close. The tramp- 

 ing keeps the grass from growing in bunches. Palatability may 

 vary with soil and climate. Tall oat grass, which, in most 

 parts of the United States, is considered unpalatable, is a highly 

 prized grass in France. It has been suggested that this may 



