362 



ELEMENTARY STUDIES IN BOTANY 



FOKAGE PLANTS 



67. Definition. Forage plants are those used as food for 

 farm animals, and their cultivation forms a very important 

 part of agriculture. Foods for animals have been developed 

 recently in such variety that they have extended far beyond 



the range of forage plants, but 

 the latter are the only animal 

 foods that come within the pur- 

 pose of this book. Forage plants 

 also include those that are not 

 cultivated primarily as animal 

 foods, as, for example, the use of 

 corn fodder, straw, and cereal 

 grains as such foods. These have 

 been considered under the head 

 of cereals. 



68. The grass family. The 

 most ancient forage plants are 

 the grasses,, and every one is fa- 

 miliar with their use for grazing 

 and for hay. Until recently, hay 

 always meant dried grass, but 

 other kinds of hay (dried plants) 

 have been added. Naturally the 

 grasses are still the most used 

 forage plants, for pastures (for 

 grazing) and meadows (for cut- 

 ting) occur extensively in nature 

 and involve the least amount of cultivation. Conspicuous 

 among the grasses that have been Cultivated for pasture and 

 meadow purposes are redtop, timothy, and Kentucky blue 

 grass, and samples of these three grasses should be examined, 

 so that they can be recognized. 



69. The legume family. In addition to the grasses, there 



FIG. 39-41. Rice: Fig. 39, the 

 flower cluster; fig. 40, a single 

 flower, with its bracts; fig. 41, 

 bracts removed, showing the grain 

 infolded by the husk. The single 

 flowers after BAILLON. 



