150 THE COMPLETE FARMER 



known, containing, it is said, ninety-six parts in a hundred 

 of nutritive matter. 



The Farmer's Assistant gives the following directions for 

 the culture of this plant: ' Early in the spring, the ground is 

 to be fitted with the plough for the reception of tlie seed, 

 which is to be drilled in, in rows, at the distance of about 

 twenty-seven inches apart. When the young plants have 

 acquired a suitable height, the weeds are to be eradicated 

 from the crop with the plough, or with a small harrow to be 

 guided by handles behind, run twice between the rows, and 

 the work is then completed by the hoe, and perhaps some 

 hand weeding. 



' In due season after this the water is to be occasionally let 

 on the ground, for the purpose of killing the weeds and grass ; 

 and then to be let off again, in order that the crop may have 

 such farther ploughing and hoeing as may be found necessa- 

 ry. If water is not used, the growing crop is to be kept 

 clear of weeds, like other hoed crops, till the ground becomes 

 sufficiently shaded to prevent farther trouble from them. 



' The grain will be found sufficiently ripened while the 

 stalks are still green ; and on this account they are valuable 

 as a substitute for hay. If the crop be flooded, the water is 

 to be let off in due season, so that the ground can be laid 

 sufficiently dry before harvesting. With regard to this ope- 

 ration, we will merely observe, that he who understands the 

 manner of harvesting wheat, rye, barley, or oats, need be at 

 no los3 as to the best method of gathering this crop ; remem- 

 bering, however, that the straw should be sufficiently dried 

 before threshing or stowing the crop away.' 



HOPS. The following was written by William Blan- 

 ch ard, Jun. Esq., and first published in the New England 

 Farmer, vol. ii. p. 52. 



' The hop is a native plant. It is found growing sponta- 

 neously on the banks and intervals of many of our large 

 rivers. There are several distinct species, all bearing a near 

 affinity to each other; (I have noticed five.) At present 

 they are cultivated together, promiscuously ; no preference 

 having been given to any particular one of them by the 

 brewer. But I am of the opinion that there is an essential 

 difference in their qualities; that one may be the best for pale 

 ale, another for strong beer, and a third for porter ; and I 



