212 THE EYEGRASS CROP. 



or more lively green colour; grows considerably taller, 

 is more upright, or less inclined to spread on the ground. 

 Its spikes are longer, spikelets more thinly set, and upon 

 the whole producing a less bulk of seed, which is of a 

 smaller size; has the characteristic awn (before alluded 

 to) adhering to it, and is generally but little more than 

 half the weight per bushel of that of the Common 

 perennial ryegrass when grown under similar circum- 

 stances. Another of its distinguishing characters is that 

 it is preferred by cattle to any of the common sorts, a 

 fact which has been proved by numerous experiments in 

 various parts of the country ; while it yields early, bulky, 

 and quickly -succeeding herbage, which renders it an in- 

 valuable grass for alternate husbandry. Its comparatively 

 limited duration fits it well for sowing in mixture with 

 the other grasses intended for permanent pasture, as it 

 dies out, and gives place to the weak or slowly-maturing 

 perennial sorts, which are destined ultimately to fill the 

 ground. An experience of nearly thirty years since our 

 first introduction of the Italian ryegrass to this country 

 enables us (Messrs. Lawson) to state, that in respect to 

 duration it may be termed a sub-perennial, beyond which 

 title even the most permanent varieties of the L. perenne 

 have no claim. In most instances, two seasons of Italian 

 ryegrass are all that can with any degree of certainty be 

 depended upon ; and in very wet, cold, spongy soils, it 

 will often exhibit but a very thin stock the second season. 

 Instances have, however, occurred in which as many as 

 five and even six successive years' produce has been 

 obtained from the same field ; but this has no doubt arisen 

 more from the ground having been re-sown by the seed 

 shed at harvesting the crop, than from the actual duration 

 of the original plants, the seeds being remarkably easily 

 separated from the stems, even although not perfectly 

 ripe, which fact always causes the harvesting of them to 



