MILLETS. 193 



deemed sufficient, then the crop can be harrowed 

 with benefit to the same after the plants have become 

 well rooted. Notwithstanding the destruction of 

 plants, there will still be enough left, and they will 

 grow much more vigorously than if the crop were 

 not harrowed. 



Cultivation should begin on the crops sown with 

 that object in view soon after the harrowing has been 

 completed. It ought to be frequent and thorough, 

 and shallow rather than deep. It will not be neces- 

 sary to give the crop any hand hoeing unless it is 

 infested with some form of perennial weed which 

 it is desirable to exterminate, as usually it will be 

 ready for being cut before annuals growing in it will 

 have matured their seed. 



Feeding. — The cutting of millet as a green food 

 may begin as soon as any considerable number of 

 the heads have appeared and it may be continued 

 until the crop is ready for being made into hay. Any 

 portion of the same not wanted as green food should 

 be thus disposed of unless it is wanted to produce 

 seed. Millet is sufficiently advanced for being made 

 into hay when all the heads are fully out. As it 

 usually heads out unevenly, the tiny heads appear 

 considerably later than the large ones. Or it may be 

 cut when the heads present a slightly golden tint on 

 looking over the field. If the crop is cut earlier 

 than the stage mentioned, it is lacking in "body," 

 that is to say, weight and full nutrition. If cut at 

 a later period the stems become woody and the seeds 

 shatter more or less while the crop is being cured 

 and stored. The sc}^the or the mower are to be used 

 in cutting millet as green food. It is drawn and fed 



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