CHAPTER VIII 

 CROPS. 



Having considered somewhat in detail the chemical composi- 

 tion of plants and the functions of the chemical elements con- 

 cerned in their growth, we are in a position to discuss in general 

 terms the relative composition and food requirements of crops, 

 and the factors influencing their composition and feeding value. 

 For the sake of convenience, the common crops will be considered 

 under the following arbitrary divisions: 



I. Seed crops including, , 



a. Cereal grains, such as wheat, corn, rye, barley, oats 



and rice. 



b. Leguminous seeds, such as beans, peas, cowpeas cnncl 



soy beans. 



c. Miscellaneous seeds, such as cotton seed, flaxseed. ens- 



tor beans and others. 

 II. Hay or fodder crops including, 



a. Common grasses, such as timothy, red top and Ken- 



tucky blue grass. 



b. Cereal plants, such as corn, oats, barley and other 



crops, cut at an immature stage f<5r soiling pur- 

 poses, silage, or hay. 



c. Leguminous crops, such as alfalfa and the various 



clovers (which form, true hays), and the pea, cow 

 pea, vetch and soy bean (when cut green for soiling 

 purposes or for curing as hays). 

 Root crops including, 



a. True roots, such as mangels, turnips, beets and carrots. 



b. Tubers, or subterranean stems, such as potatoes. 

 IV. Fruit crops including, 



a. Fruit of perennial plants, such as the apple, pear, 

 plum, peach, grape and most berries, as well as the 

 orange, lemon, banana and other tropical fruits. 



