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considerable amount is used also for distilling purposes. 

 The price on the general market is usually somewhat lower 

 than for wheat. Rye flour makes a bread darker in color 

 and firmer in texture than that made from wheat. Rye 

 bread when well made is very palatable and is considered 

 as nourishing as that made from wheat. A small quantity 

 of wheat flour is frequently mixed with rye flour which 

 makes kneading easier, whitens the bread, and improves 

 its flavor. The flavor of rye bread is also modified by 

 kneading a sprinkling of caraway seed in the dough. 



Rye is fed to farm animals and makes a fair feed when 

 mixed with corn or other grains. If fed alone as a grain 

 ration to cows, it gives an undesirable flavor to the milk. 

 It is occasionally used for hay and should then be cut at 

 the heading stage. The bran and shorts from rye can be 

 mixed with wheat bran and fed to good advantage. 



Rye as a Pasture or Cover Crop. Rye is considered 

 excellent as a pasture or cover crop. When rye is grown 

 merely as a pasture or cover crop, it is well to sow about 

 thirty pounds of fall vetch seed per acre with the rye. 

 The vetch is a strong nitrogen gatherer and is relished by 

 all farm animals. This practice enables the farmer to 

 add nitrogen and humus to the soil by the growing of the 

 vetch, and to improve the feeding value of the pasture 

 crop. The rye and vetch can be turned under in the 

 spring, and corn, potatoes, or buckwheat grown on the 

 same ground. If desired for hay, the mixture should 

 be left until the vetch is in blossom, when both can be cut 

 and made into hay. The rye acts as a support for the vetch 

 and keeps it from the ground during the growing period. 

 Difficulty is sometimes experienced in curing the hay, but 

 it can be readily cured in good weather. 



