VARIETIES CULTIVATED. 169 



perienced eye, it might readily be mistaken, as it is two- 

 sided, and bears naked seeds on a flat ear, with awns like 

 barley (see diagram, No. 1). The straw, however, differs 

 from that of either of the other cereals. The interior, in- 

 stead of being perfectly hollow and tubular, is lined with a 

 pith-like substance, which gives it a greater degree of solid- 

 ity and strength, and renders it particularly applicable for 

 litter and certain economic purposes, though it diminishes 

 its value as a fodder substance for cattle. The chief generic 

 distinction between rye and wheat consists in the two 

 glumes or outer chaff of the spikelets of the former being 

 bristly or awl-shaped, while those of the latter are large 

 and valved, or hollowed, so as to contain a considerable 

 portion of the lower florets of the spikelets. 



The following are the principal varieties cultivated : 



Common, or Winter Rye is that which is generally 

 grown both here and on the Continent, and produces the 

 bulk of the rye grain which is used as a bread-corn, or for 

 other feeding or economic purposes. 



Spring Rye is less cultivated than the foregoing, and 

 is probably the same, only slightly changed in its appear- 

 ance and habits by being continuously sown in the spring. 

 It is less productive than the winter rye. The straw is 

 shorter, and the grain smaller. It has been remarked 

 that if this variety be sown in the autumn its produce is 

 greatly increased ; but if the winter variety be sown in 

 the spring it very rarely succeeds. 



St. John's Day, or Midsummer ~Rye (S. cereale mul- 

 ticaule), so called from the period at which it is usu- 

 ally sown. On the Continent, where this variety is largely 

 cultivated, it is sown towards the end of June, and, eaten 

 down by sheep in the autumn, and again in the early 

 spring months ; after which it is allowed to stand for a 

 crop. It is a very vigorous variety, with a long erect 

 straw, and the ear longer but with smaller grains than 



