CHAPTER XI 
FIELD CROPS 
Field crops are those of which we raise a relatively large 
acreage, as distinguished from garden crops, which are com- 
monly planted in smaller ‘‘ patches.” It is evident that 
different methods must be 
followed in planting and 
harvesting a field of many 
acres from those employed 
with a patch of as many 
square yards. 
One of the leading field 
crops, hay, we have already 
treated in the preceding 
chapter. We now have in 
mind more especially such 
farm produce as wheat, oats, 
barley, rye, corn, potatoes, Types OF Corn 
and flax. In many sections a, Minnesota 13 (dent); 
sat b, White Pearl (flint). 
of the country, the raising 
of these crops is the chief business of the farmer, and the 
subject is therefore one of such commanding importance 
that a large volume might be filled with its discussion. But 
we are obliged to limit ourselves to brief comments on the 
most important operations connected with the planting and 
cultivation of such crops. 
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