188 BOARD OF AGRICULTURE. [Pub. Doc. 



better with English rye grass, which is a finer variety of 

 grass, and will help to fill up the spaces between the plants 

 of the fescue. 



English Rye Grass. — This grass occupies about the same 

 position in England that the timothy does with us. It is 

 not, however, as coarse and stemmy as the timothy, and, 

 on the whole, gives a better quality of forage. It is valu- 

 able for use with coarser grasses, as it tends to fill up the 

 spaces between these kinds. If grown with timothy, the 

 mixture should be cut a little before the timothy reaches 

 full bloom as the rye grass will be in blossom between June 

 20 and 30. 



Red-top. — There are two varieties of red top, — the 

 large or taller red-top, and the Rhod°, Island bent. These 

 do not differ materially except in their coarseness and man- 

 ner of growth. The taller red-top is one of our latest 

 grasses, and is especially well suited for moist, heavy soils. 

 Red-top and timothy make one of the best mixtures for use 

 as a market crop. The fine red-top or Rhode Island bent is 

 valuable for growing with the large red-top and timothy, 

 as, owing to its fine, compact growth, it will obtain a foot- 

 hold and occupy space which would not otherwise be taken. 

 The fine red-top is also one of the best grasses for use on 

 pastures, as it makes a firm sod, and is not injured by con- 

 stant trampling by animals. 



There are doubtless other grasses which would be of con- 

 siderable value for use on certain soils, but those described 

 constitute our standard sorts, and furnish us with a variety 

 well suited for different soils. The value of the hay crop 

 for feeding can be greatly increased by growing the clovers 

 in connection with our common grasses. There is a general 

 prejudice against the presence of clover in any hay offered 

 for sale in our markets, but this need not apply to the use 

 of hay on the farm. Hay, for almost any kind of live 

 stock, will be greatly improved by having a certain propor- 

 tion of clover in it. In discussing the value of the hay 

 crop, therefore, it is almost necessary that we should in- 

 clude the clovers and some other legumes. 



