186 BOARD OF AGRICULTURE. [Pub. Doc. 



vation within the past three hundred years. It is said that 

 up to the year 1815 only three or four kinds of the common 

 field grasses were under cultivation throughout Europe. 

 Some of the best of our meadow grasses were discovered 

 and first brought into cultivation in the United States, 

 and afterwards were distributed throughout England and 

 Europe. This is true of timothy, of orchard grass, and 

 probably Kentucky blue-grass. 



Our common grasses thrive naturally on most New Eng- 

 land soils, — a condition which makes this region especially 

 adapted for grazing and dairy farming. Nearly all meadow 

 and pasture grasses grow best in a cool, moist climate. It 

 is said that in the Swiss mountains are found the richest 

 grazing lands of the world, while in our own country 

 Vermont and New Hampshire furnish some of our best 

 pastures and produce the highest quality of dairy products. 

 In the warmer and semi-arid parts of the world most of the 

 common grasses do not thrive well, — a condition unfavor- 

 able to the extensive development of the dairy industry in 

 those regions. 



There are about thirty different species and varieties 

 of grasses of more or less value for use in our pastures and 

 meadows, while perhaps eight or ten of these may be 

 classed as quite valuable. Of the possible ten which are 

 of considerable value, only three or four are commonly 

 known to most farmers. While doubtless timothy, red-top, 

 Kentucky blue-grass and orchard grass are among our best 

 kinds, there are several other varieties that ought to be 

 more widely known and better appreciated. 



Kinds of Grasses. 

 Timothy is one of the best known of our common meadow 

 grasses. The yields per acre are larger than for most other 

 kinds, although the quality of the crop for dairy stock is 

 not the best. As a grass to raise for market it has no 

 superior. It gives a clean, bright hay, which rarely ever 

 becomes mouldy or musty and is generally free from dust. 

 These conditions make it a favorite with horsemen. Its 

 chemical composition, however, shows it to have a smaller 

 food value than many other kinds. This is due in part to 



