ROTATIONS TO PRODUCE FOOD 213 



1st Year. — Late summer cereals, followed with 

 forage crops, e.g., tares, rye, rye grass. 



2nd Year.— Forage crops sown autumn first year, 

 folded off, followed by summer sown winter 

 greens." \*A/-i*~* 



3rd Year. — Spring sown cereals, followed by scarlet 

 clover. 



4th Year. — Scarlet clover grazed in spring and early 

 summer, followed by " winter greens." 



5th Year. — Potatoes. 



6th Year. — Winter sown corn with seeds. 

 \ 7th Year. — Seeds. 



It will be noted that in the seven years of the rota- 

 tion, three corn crops and a potato crop, all intended 

 for direct sale, are grown. Also that with the excep- 

 tion of the fifth year, during which manure will be 

 applied direct to the potatoes and roots, a forage crop 

 will be consumed on the land, which will have the 

 treble effect of maintaining the humus of the soil, pre- 

 venting the loss of fertilising elements from being 

 washed out during the winter and increasing the 

 nitrogen contents of the soil, all important factors in 

 successful cereal production. 



Further. The labour of man, horses and machinery 

 is very evenly distributed throughout the season. The 

 only crops to be put down in spring time, usually the 

 wet period, will leave the land in a far drier and 

 friable condition than if the soil had been unoccupied 

 through the winter. Ry varying the type of the 

 forage crops sown in the autumn of the first and third 

 years, the labour involved in the growing and con- 

 sumption of these crops and the subsequent cultivation 

 can also be distributed. For instance, the first year's 

 cereal stubble can be divided into three sections : — 



Section 1. — Wheat sown in 12 inch rows and inter- 

 cropped with rye. 



