Forage Plants and Their Culture 



By CHARLES V. PIPER, M.S. 



Agrostologist in charge of forage crop investigations, Bureau of Plant Industry, 

 U. S. Department of Agriculture 



618 pp., ill, i2mo, $1.75 

 Rural Text-Book Series 



A clear and concise account of the present knowledge of 

 forage cropping in North America, intended primarily as a 

 text-book for the use of agricultural college students. The 

 author presents the subject in such a way as to make the 

 student realize the shortcomings of the present knowledge 

 on the subject, as well as the progress which has been 

 definitely accomplished. All the plants and crops which 

 are used for forage and for hay are described, and their 

 botanical characteristics and means of cultivation are care- 

 fully discussed. Timothy, clovers, blue-grasses, orchard- 

 grasses, southern grasses, sorghums, millets, alfalfa, peas, 

 vetches, soy-beans, and root-crops are all treated. Included 

 are descriptions of plants and seeds, methods of seeding, 

 harvesting, and preserving, and discussions of utility and 

 enemies of these crops. The matter is so well arranged 

 for classroom use that the book is already a standard 

 text for courses in forage crops. 



THE MACMILLAN COMPANY 



Publishers 64-66 Fifth Avenue New York 



