COKN, WHEAT, OATS, BARLEY, RYE 77 



are being grown extensively to-day, namely the lax, nodding 

 yellow or white bearded varieties of the two- and six-rowed 

 forms. 



As a stock food, barley has about the same feeding value as 

 shelled corn. It may be fed whole or ground. It makes a better 

 feed for hogs than for other stock. Barley straw is usually not 

 fed on account of the beards which cause injury to the mouths 

 of stock. AVhen used for hay, beardless or hooded varieties are 

 usually employed. 



The by-products of brewing also have considerable feeding 

 value. Brewer's grains and malt sprouts are both fed to stock 

 and are a rather cheap source of protein. 



RYE 



Rye is more important as a world 's crop than barley, ranking 

 sixth among the leading crops of the world. However, it stands 

 ninth in importance as a crop in the United States, as seen by 

 the data given on page 70. The world's production of rye is 

 from one and five-tenths to one and nine-tenths billions of bush- 

 els per year, over forty per cent of which is produced in Europe. 

 North America stands second as a continent in i^roduction, with 

 about three per cent of the total. Russia easily stands first as 

 a country, with more than fifty per cent of the world's produc- 

 tion; Germany ranks second, with about twent3''-five per cent, 

 followed by Austria-Hungary, United States, France and Swe- 

 den in the order named. In both Russia and Germany more 

 rye is produced than wheat. The United States has had an 

 average yield of fifteen and seven-tenths bushels per acre during 

 the period 1914-1918. The leading states in order of their pro- 

 duction during the same period were: North Dakota, Wis- 

 consin, Minnesota, Michigan, South Dakota and Pennsylvania. 

 It is only in very recent years that the Dakotas have become 

 important r^-e producing states. 



Origin of rye. — Rye probably came into cultivation about the 

 same time as oats, near the beginning of the Christian Era. 

 Evidence seems to point to Northern Europe as the region of 

 earliest culture. The progenitor of cultivated rye is thought 

 to be a ^vild perennial form now found growing in Northeastern 

 Europe, but this cannot be definitely proven. 



Classification of rye. — In direct contrast to other cereals, rye 

 is represented by only a few varieties varying somewhat in 

 color of grain (white, brownish or green) ; in shape of head. 



