RYE 343 



Rye contains less fat than corn and less protein than 

 wheat. Otherwise the three grains are quite similar in 

 composition. The composition of rye straw varies very 

 httle from that of wheat straw. Rye straw is much 

 tougher than wheat straw and is of little value for feeding 

 purposes. 



421. Varieties. — Unlike the other cereals, rye has 

 developed very few varieties. Three reasons have been 

 given for this: (1) unlike the other small grains, rye cross- 

 fertilizes freely; (2) the innate tendency of rye toward 

 variation is less than in most other cereals; (3) in the 

 United States no attempt has been made to improve rye, 

 either by selection or by crossing. Both spring and winter 

 forms of rye have been developed, the latter form being 

 raised almost entirely in America. Only one variety is 

 grown throughout the cotton-belt. It is known simply 

 as "Southern Rye." 



422. Climate. — While rye is very hardy and natu- 

 rally a plant of cold climate, it does not seem to be very 

 much influenced by hot weather. Rye can be success- 

 fully grown in latitudes too far south for success with 

 wheat. On the other hand, it has been matured in Alaska 

 as a winter grain. 



423. Soils and fertilizers. — While rye can be grown 

 on alrnost any soil provided it is well drained, it makes its 

 best growth on fertile soils containing somewhat less clay 

 than our best wheat soils. In fact rye is admirably adapted 

 to fertile sandy soils. Rye is an exceptionally sl^rong 

 feeder and its ability to grow on soils of low productive- 

 ness has made for it the reputation of being the grain of 

 poverty. This reputation has tended to crowd rye off of 

 the most fertile soils and is primarily responsible for the 

 low yields of this crop in the South. It is nevertheless true 



