(82) 



SWEET-SCENTED VEBNAIi 



raium.) 



GRASS — {Anihoxanlhwm odo- 



This grass was introduced from Europe, 

 and possesses rather poor qualities as a 

 pasture grass, as neither sheep nor cattle 

 relish it. It is early, however, and hardy. 

 It is one of the first as well as one of the 

 last grasses that appear. Its nutritive 

 qualities are said to exist to a much larger 

 extent in the fall than in the spring, and 

 greater when cut at maturity than in 

 bloom. It has a mixture of benzoic acid 

 among its constituents, which imparts to 

 it a highly aromatic character, and this 

 is so strong that other grasses with which 

 it may be mixed are affected by it. It 

 is not in general use in Tennessee, but 

 would probably add to the value of pas- 

 tures if sown with other grasses. Cows 

 running on it are, by some, said to give 

 a rich milk and highly flavored butter, 

 but Mr. Gould thinks this is an error. 

 It may be known by rubbing its green 

 leaves in the fingers, to which it yields its scent. On cer- 

 tain soils favorable to its growth, it will root out almost 

 €very other kind and take complete possession. Its seeds 

 have a spiral awn, and when taken in the hand, affected by 

 its moisture, the awns will uncoil, and the seeds will appear 

 to move as insects. There are six or seven pounds in a 

 bushel, and nine hundred and twenty-three thousand two 

 hundred in a pound. Its analysis, according to Way, rankg 

 it, when dry, a little higher than blue grass, as follows 

 Flesh-formers, 10.43; fatty matters, 3.41 ; and heat-produ- 

 cing principles, 43.48. Blue grass gives, flesh-formers 

 10.35; fat, 2.63; heat- producers, 43.06. 



The best est of all grasses is their effects upon animals 



