CONTENTS 



PART I INTRODUCTION 



CHAPTER I 



Classification of Field Crops. Definition of Terms. Classifi- 

 cation of Crops. Relative Importance. Description of Classes. 

 Uses of Crops. Choice of Crops. Diversification. 



CHAPTER II 



The Growth of Plants. The Seed and Its Germination. What the 

 Leaves Do. The Roots and Their Uses. Elements of Plant Food and 

 Their Uses. The Production of Seed. 



PART II GRAIN CROPS 



CHAPTER III 



Corn. Origin and Description. Classification. Importance. 

 Soils and Fertilizers. Preparation of the Soil. Preparation of Seed 

 for Planting. Planting. Cultivation. Harvesting. Fodder Corn. 

 Corn for Silage. Marketing and Returns. Corn in Crop Rotations. 

 Diseases and Insects. Uses. Selection of Seed Corn. Storing the 

 Seed. Improvement. Judging. 



CHAPTER IV 



Wheat. Description and Classification. Importance. Soils and 

 Fertilizers. Growing the Crop. Harvesting and Thrashing. Mar- 

 keting and Market Grades. Diseases and Insect Enemies. Relation 

 to Other Crops. Uses. Methods of Improvement. 



CHAPTER V 



Oats. History and Description. Importance. Production. Har- 

 vesting. Marketing and Returns. Insects and Diseases. Rotations. 

 Uses. Improvement. 



