FALLOWING. 97 



From the middle of August to the middle of Septem- 

 ber, is the best time for sowing-. A poor soil requires 

 earlier sowing than a rich one. When early sown, it 

 affords excellent pasture both in the fall and spring. If 

 the growth is luxuriant feeding it is necessary. Spring- 

 rye should be sown as soon as the ground will permit. 



Rye, intended for fam.ily use, should be harvested as 

 early as the grain can be prevented from shrinking, 

 and let lie on the ground a day or two, to harden, and 

 well dried before housed. The flour will be whiter, 

 and perhaps nothing lost in weight. Nearly all kinds of 

 grain suffer on absorption, if they stand on the stalk af- 

 ter being ripe or fit for gathering. Rye is thought to 

 be more liable to this kind of diminution, than any oth- 

 er kind of grain, except wheat. When mildewed. Rye, 

 by standing too long before it is cut, not only loses a 

 part of its heaviness, but it generates a rank quality, 

 which is neither agreeable nor wholesome. 



Although we cannot by any means, approve of sow- 

 ing rj^e for many years in succession on the same 

 ground ; yet for the benefit of these who intend to per- 

 sist in the practice, we will extract an excellent sys- 

 tem of management from the Farmers Assistant. 



The soil most suitable for rj/e, is usually that wiiich 

 is most benefitted by the use of gypsum, it quicldy cov- 

 ers the ground with a sward of white clover. Sow plas- 

 ter in the spring, on the growing crop of winter rye ; 

 and in the latter part of the fail, turn in the clover. In 

 the spring, sow spring-rye ; and immediately atter this 

 is taken oif, turn in the stubbie, &lc. for a crop of win- 

 ter-rye ; and in the spring repeat the process of manur- 

 ing with gypsum, as before, lor a crop of spring-rye ; 

 and thus proceed with these crops alternately. In this 

 way, by the addition of the spring crop, nearly double 

 the amount of grain can be obtained. 



BARLEY. 



Barley is adapted to various soils and climates ; it is 

 less subject to the attacks of insects, and more easily 

 pr\serve ! than other grain. In limes of scarcity, it is a 

 good substitute for wheat, and at all times, yields a bever- 

 age, under the names of beer, ale or porter, equally 

 wholesome and invigorating^. It is besides, a food, on 



