360 THE SECONDARY GRASSES 



As brome-grass becomes sod-bound in about two or three years, a 

 number of methods have been tried to overcome this. About the 

 most successful method is to break the brome-grass, very shallow, not 

 over two inches deep. If this is done in early spring, the grass will 

 at once come up and usually produce a seed crop the same year. 



TALL MEADOW OAT-GRASS 



Origin and History. Tall meadow oat-grass (Fig. JHO) is a 

 native of Europe, where it is very generally included in all mixtures 

 of meadow and pasture grasses. It is very little used in the United 

 States. It seems to be fairly well adapted to the southern States 

 and when better known will probably be cultivated much more than 

 at present. 



Climatic Adaptations. Tall oat-grass is very similar to or- 

 chard-grass in its soil and climatic adaptations, except it will not 

 grow on wet soils or in shady places. 



Characteristics. Tall oat-grass is a typical bunch grass, and 

 forms a very loose sod. If sown alone, it should be sown very 

 thickly. It is not well adapted to sow in mixtures, as it is easily 

 crowded out during the first year. For that reason, when grown at 

 all, it is usually grown alone or in some cases mixed with orchard- 

 grass. It is doubtful whether tall oat-grass fills any peculiar place 

 that is not better taken by some other grass. 



Seed and Seeding. The seed is produced at a moderate price, 

 but is rather low in vitality and takes a rather heavy seeding to in- 

 sure a full stand. Thirty to forty pounds per acre is generally sown. 

 This will probably limit its culture, except where it is found to be 

 superior to other grasses. 



MEADOW FESCUE 



Origin and History. Meadow fescue (Fig. 161), also known 

 as English blue-grass, is common throughout Europe and north 

 Asia. There are several varieties, but only two are in commerce, 

 generally known as meadow fescue and tall fescue. There is. how- 

 ever, little difference in appearance. Meadow fescue has been culli- 

 vated for about 150 years in Europe, and has from time to time been 

 introduced into the United States, but mostly during the past forty. 



