SEED PRODUCTION 355 



in the purchase of blue-grass seed. The seed is expensive and would 

 ordinarily cost $10 to $15 an acre for a full seeding. However, the 

 grass is so persistent that if a small quantity of the seed, five or ten 

 pounds per acre, be included in the grass mixture, it will in time 

 completely possess the land. This is the way it is usually sown. 

 V^ery commonly, when it is expected to turn a timothy meadow into 

 pasture after three or four years, a little blue-grass will be sown with 

 the timothy. In three or four years it will be in marked evidence, 

 and after about two years' pasture, will probably possess the ground. 



It is safe to say that probably ninety per cent of the blue-grass 

 pastures have never been sown, but developed voluntarily. Through 

 all the middle western States may be found excellent blue-grass 

 pastures of this character. These pastures were originally wild 

 prairie grasses, but after a time blue-grass began to appear and 

 steadily spread until little else is now to be found in the pastures. 



For blue-grass mixtures, see page 308, where the subject is dis- 

 cussed. 



Time of Seeding. When blue-grass spreads naturally, the seed 

 usually falls upon the ground during July and germinates with the 

 first fall rains, or may lie on the ground all winter. Early fall seed- 

 ing is one of the most favorable times to sow it. Early spring 

 seeding is also satisfactory, as the young grass always grows well 

 during rather cool, moist weather. The most unfavorable time is 

 at the beginning of hot weather in midsummer. 



For a full stand of blue-grass, at least fifty pounds to the acre 

 is required, but in ordinary practice five to ten pounds is generally 

 found satisfactory. The lighter seeding will require a year or two 

 longer for the blue-grass to be in full possession, but as it is generally 

 sown with other grasses that provide temporary pasture, this is not 

 considered a disadvantage. 



Seed Production. Blue-grass seed is mostly produced in the 

 north central part of Kentucky, but is harvested in smaller quantities 

 in several other sections, particularly Iowa and northern Missouri. 

 When the seed is ripe, it is usually stripped with machines that tear 

 off the head. The stripped head is then carefully cured. The great- 

 est care is needed in curing, as this material seems to heat very 

 readily and vitality of the seed is quickly destroyed. As threshed, 



