(14) 



however, this name is only applied to Red-top, or Agrostis 

 vulgaris. 



Mr. Timothy Hanson carried it from New York to Caro- 

 lina, and from him it is known as timothy grass. 



Its leaves are abundant near the ground, but those on the 

 stalk are comparatively few. Like most other meadow 

 grasses it attains its greatest value as a food before the seeds 

 are ripe. The latter are very abundant and highly nutri- 

 tious. From ten to thirty bushels are made on good land. 



It ripens late, and consequently favors 

 the farmer very much, as he is able to 

 save his wheat before cutting and curing 

 his hay. It was a common custom at 

 one time to sow it with clover, as it added 

 to the value of the hay, and from the 

 strength of its tall stems it prevented the 

 clover from lodging, but the fact of rip- 

 ening so much later than clover, causing 

 a great loss from shrinkage, has done 

 away with this practice, especially as or- 

 chard grass is so much superior in that 

 respect. Timothy is not suitable for pas- 

 II turing, having scarcely any aftermath. 

 \ Besides, the roots are easily destroyed if 

 the stems are taken off below the first 

 joint, this much being required for their 

 vitality. For this reason, also, it is nec- 

 cessary to be careful to set the blade of the 

 mower sufficiently high to leave the first 

 joint intact. The roots of this grass are 

 both fibrous and bulbous. Its bulbs have but few rootlets 

 starting out from them, the plant depending for its support 

 principally on the store of nourishment laid up within the 

 bulbs. If, therefore, the stem is shaved off entirely, the 

 bulbs, being deprived of all nourishment, throw out tubers 

 all around, and these send up shoots, seeking food in the air, 



