110 CROPS 



sum of all the other constituents. It comprises starch, the 

 sugars, and any other compounds not determined elsewhere. 

 Most of the analyses now in use give this determination only, 

 but it is customary, at present, however, in most work of a 

 careful nature, to make separate determinations of sucrose; 

 of reducing sugars, such as dextrose, levulose, and maltose; 

 of starch; and of the pentosans. 



II. CLASSIFICATION AND ANALYSES OF CROPS 



97. Classification. — The classification of crops is always 

 more or less arbitrary, particularly so since the popular 

 names for kinds of crops differ from the scientific names. 

 For example, the botanical term for the matured ovary and 

 its contents is fruit, no matter whether the part of the 

 plant in question belongs to corn, or walnut, or apple, or 

 pumpkin. Popularly the term fruit is restricted to those soft, 

 fleshy seed coverings of the apple, pear, and similar plants. 



In the present classification an attempt has been made to 

 arrange the crops in the main according to the part of the 

 plant from which the money value is obtained, and with some 

 regard for popular terminology. The Seed Crops are those 

 which are raised primarily for the seeds themselves, and they 

 are subdivided into Grains, Legumes, and Miscellaneous. 

 The stems and leaves of the ripe grains are also included 

 here for comparison. 



The Fruit Crops are those which are raised for their 

 fleshy seed coverings and are particularly sweet. 



The Stem and Leaf Crops or the Fodder Crops are those 

 which are used onlv for the stems and leaves. In some cases, 

 corn fodder, for example, the crop may be used when green 

 as fodder, or when ripe as a seed crop. The composition of 

 these crops is given at the time of cutting, not when cured 

 for hay. For the latter see Section 104, and Table IV. 



The Vegetable Crops are all those "garden crops" which 

 are popularly called vegetables. They are valuable for their 

 succulent or juicy parts, and may be conveniently sub- 

 divided into Stem Vegetables, Leaf Vegetables, and Fruit 



