410 REVIEW QUESTIONS 



VI. Discuss (a) the methods of preparing land for barley, (6) 

 time, rate and methods of seeding. 



VII. What insect enemies and fungous diseases are trouble- 

 some in growing barley ? How may they be controlled ? 



CHAPTER VIII 



I. Discuss the culture of rye with respect to its (a) original 

 home, (6) importance in early agricultural development, (c) im- 

 portance in recent times. 



II. Compare the botanical characteristics of rye with those 

 of wheat. 



III. Discuss the uses of rye (a) as human food, (6) as green 

 manure and forage. 



IV. (a) What is the world's production, and what countries are 

 important producers of rye ? (6) Discuss the production of rye 

 in the United States with respect to (a) total production, (6) dis- 

 tribution, (c) yield per acre, (d) uses. 



V. Compare the soil and climatic adaptation of rye (a) with 

 those of wheat and barley, (6) with respecVto cultural methods. 



CHAPTER IX 



I. (a) Discuss the early history of rice. (6) Compare it botani- 

 cally with the other cereals. 



II. (a) What are the important uses of rice ? (6) How is it 

 prepared for the market ? (c) What are its by-products ? 



III. (a) Discuss the world's supply and demand of rice. (6) 

 What countries produce it in large amounts ? (c) How does the 

 United States rank as a producer of rice ? (d) Discuss its dis- 

 tribution in the United States, (e) Its yield per acre. 



IV. (a) To what climate and soils is it adapted? (6) Com- 

 pare the methods of its culture with those of wheat. 



V. (a) Why is buckwheat classed with the cereals? (6) Com- 

 pare its botanical characters with those of the cereals, (c) How 

 does it thicken up a stand when seeded too thinly ? 



VI. What are the uses of buckwheat ? How does buckwheat 

 flour differ from wheat flour ? 



VII. Discuss (a) its production in the United States, (&) its 

 cultural methods, (c) its yield per acre, (d) methods of harvesting. 



