118 AMERICAN AGRICULTURE. 



new summer culture. In large sections of this country 

 wheat has been seriously injured by winter-killing and other 

 casualties; and wherever these prevail and the soil is suited 

 to it, summer wheat may be advantageously introduced. A 

 proper attention to the selection of seed and the prepara- 

 tion of the soil will generally insure a profitable return. 

 If its market value is not as high, it may at least afford 

 all that the farmer and his laborers require ; and he will 

 generally find if not in a wheat-growing region, that he 

 can dispose of his surplus crop among his neighbors before 

 the next harvest comes round and at satisfactory prices. 

 RYE (Secale screale) 



Is extensively cultivated in the northeastern and middle 

 Atlantic states. It is grown on the light lands of Ohio 

 and Michigan, and as the supporting elements of wheat 

 become exhausted in the soil of the rich agricultural states 

 of the west, it will take its place in a great measure on 

 their lighter soils. Most of the Eastern and Atlantic states 

 when first subjected to cultivation, produced wheat ; but 

 where lime did not exist in the soil the wheat crop soon failed, 

 and it has gradually receded from the Atlantic border, except 

 in marly or calcareous soils or these that were reclaimed by 

 a plentiful addition of lime, rye almost universally succeeding 

 it. But the liberal use of lime with the agricultural improve- 

 ments of the present day are regaining for wheat much of its 

 ancient territory. 



Rye resembles wheat in its bread-making properties, and 

 for this purpose is only second to it in those countries where 

 it is cultivated. There is a peculiar aroma attached to the 

 husk of the grain, which is not found in the finely bolted 

 flour. The grain when ground and unbolted is much used 

 in the New-England states for mixing into loaves with scalded 

 Indian meal ; it is then baked for a long time and is known 

 as rye-and- Indian or brown bread. This possesses a sweet- 

 ness and flavor peculiar to itself, which is doubtless owing 

 in no small degree to the quality above mentioned. Von 

 Timer says " this substance appears to facilitate digestion 

 and has a singularly .strengthening, refreshing and beneficial 

 effect on the animal frame," Rye is more hardy than wheat 

 and is a substitute for it on those soils which will not grow 

 the latter grain with certainty and profit. 



SOIL AND CULTIVATION. Neither strong clay or calcare- 

 ous lands are well suited to it. A rich sandv loam is the 



