36 BRITISH GRASSES. 



ferior in nutrition to rye bread, whilst the English white 

 bread is undoubtedly superior. 



Secale cereale, Common Rye, is thus described by Pro- 

 fessor Lindley : — "It is distinguished from wheat by its 

 narrow glumes, and constantly twin narrow florets, with 

 a membranous abortion between them. Otherwise it 

 is little different in structure, although the quality of 

 its grain is so inferior. According to Karl Koch, it is 

 undoubtedly found wild among the mountains of the 

 Crimea, especially about the village of Dhsimil, on gra- 

 nite, at the elevation of from 5000 to 6000 feet. In 

 such places, its ears are not more than from one to two 

 and a half inches long. Its native country explains the 

 reason why it is so much hardier than wheat, the southern 

 origin of which is now ascertained." 



Rye is only partially cultivated as a corn crop in Eng- 

 land, it is generally preferred as a green crop. For one 

 or other of these purposes several varieties are in vogue. 



Tyrolese or Giant Rye is a very early kind ; it is not so 

 productive nor so reliable as the common rye, but it is 

 very useful for early food for sheep. 



St. John's Day or Midsummer Rye is sown in June, is 

 late in ripening, produces a great deal of root foliage, and 

 is useful for early pasturage for the flocks the following 

 spring. In France it produces a good crop of grain, after 

 being eaten down by sheep till the end of April. 



Cooper's Early Broad-leaved Rye is famous for the 

 quantity of early foliage it produces, and on that account 

 is valuable as a green crop. 



Rye is grown as a corn crop on the light sandy soils of 

 Suffolk and Norfolk, being sown on clover or saintfoin, 

 and treated in every way like wheat. It used to be grown 

 mixed with wheat, and the mingled grain was called mes- 



