340 
O/i the St. JoJuis-Daij Ri/c. 
the practice. The bread made of this mixture combined, in a 
degree, the good qualities of both grains, but they might with 
ease have been mixed for the mill, although grown separately. 
It is many years since the author has seen a field of maslin in the 
South of England. 
In the countries where rye-bread is still in use, as in Germany, 
this food is accounted to be slower of digestion, and to contribute 
more to keep up the muscular strength, than wheaten bread ; and 
accordingly, the labourers prefer it in harvest-work and other 
severe labour. Next to wheat, it certainly is the most nutritive 
material for bread. It is also an excellent grain for rearing or 
for fattening all sorts of stock. In Belgium and Germany oxen 
are fattened with a compound of rye; and it is sometimes to be 
had in this country more cheaply than barley, weight for weight. 
The author has had signal success in rearing calves with a mix- 
ture of skim-milk and rye-meal, wiih a small proportion of the 
gold of pleasure ground up with it. 
The author of ' Le Bon Jardinier ' says that " a large and very 
beautiful variety of rye was communicated to him by M. Moll, 
Professor of Agriculture in the Conservatory of Arts and Trades, 
under the name of Seigle multicaule de Russie, or many-stalked 
Russian rye, a name which," he says, " it was necessary to modify, 
to avoid confusion ; the term multicaule having been appropriated 
to St. John's-day rye ; and because, moreover, this application of 
the name was not correct. In effect, this rye of M. Moll differed 
entirely from the St. Jolin's-day rye (after mentioned). Its leaf 
was more broad, more straight ? {^drcsse'e') , of a more tender green, 
it was somewhat less late, and its grain was at once more abundant, 
more large, and of better quality. It did not tiller out more than 
the common rye of the French, to which it approached far more 
nearly than to the St. John's-day rye, but its produce in straw 
and in grain made it an interesting variety, and one which de- 
served to be followed up." The author of this essay has had this 
variety in cultivation for several years, and his observations on it 
confirm, in every respect, the character here given of it by 
M. Vilmorin, from whom the author received it, and who appa- 
rently was the author of the article above quoted. It is a very 
large, beautiful, and productive variety ; the culm is longer eatable 
than our English rye, but, as a green fodder, is by no means 
equal, in the opinion of the author, to the St. John's-day rye. 
Tlie same ingenious experimentalist speaks also of a very fine 
variety called the rye of V'ierlande. conspicuous for its large and 
beautiful grain. Of this the author has made no trial, the grain 
of rye not liaving been his object. 
M. Vilmorin kindly communicated to the author another 
variety under the name of Seigle grand du Nord, Great Northern 
