1880 .] 
AMERICAN AGrlilOULT U III IS I’ 
263 
yellow; stalks averaged about twenty-six inches 
long. 
No. III. Cut Aug. 18th. Nearly ripe. Heads 
well-tilled, seeds falling out; hay coarse and yellow 
like straw ; stalks some thirty inches long. 
The yields per acre of the freshly-cut grass, cured 
hay, and dry (water-free) substance, as calculated 
from the yield on the small plots, which of course 
do not represent what would be the produce per 
acre, were as follows: 
No. 
Green Fodder. 
Cured Bay. 
Dry Sub¬ 
stance. 
I. July 17,1876.. 
II. Aug. 3, “ .. 
III. Aug. 18, “ .. 
. .20,740 
..16,891 
..10,454 
July 29,1876... 
Aug. 12, “ ... 
Aug. 25, “ ... 
.5,876 
.6,111 
.4,014 
4,509 
4,773 
3,121 
The percentages of water in the freshly-cut grass, 
were: I, 78.3 ; II, 71.7; III, 70.3; in the freshly- 
cured hay : I, 33.3; II, 31.9 ; III, 33.3. On stand¬ 
ing, they dried down still more. The crop on the 
whole field, 3,300 lbs. per acre, cut July 17th, would 
be, per figures of I, assuming 75 per cent of water 
in the grass, and 33 percent in the freshly-cured hay: 
Green Weight, Cured Hay. _ Dry 
@75 per cent Water. @ 23 p r cent Wate 
10,164 lbs. 3,300 lbs. 
The Composition of Hungarian Grass & Hay. 
Analyses of the samples at our laboratory gave 
results as in the table below, in which I add Ger¬ 
man analyses by Moser and Metzdorf. 
Substance. 
2,541 lbs. 
HUNGARIAN GRASS AND 
HAY. 
| Water. 
| Ash. 
| Albumin- 
| oids. 
I Woody 
\ Fibre. 
1 Carbo- 
\ hydrates. 
| 
Grass,—Green Fodder. 
Dr. Alsop’s. 
Cut Hight. Development. 
I.July 17,18-26 in., In blossom... 
p.ct 
p.ct 
p.ct 
p.ct 
p.ct 
p.ct 
75.0 
2.2 
3.2 
8.7 
10.4 
0.6 
II.Aug. 3,24-34 in., Out ofblos’m 
70.0 
1.5 
2.9 
9.9 
15.0 
0.6 
III.Aug.18, 32-40 in., Nearly ripe... 
German (later sown.) 
70.0 
1.9 
2.1 
10.4 
15.0 
0.6 
July 8, 3- 4 in. 
80.6 
2.5 
4.9 
4.6 
7 
10 
Julv 21, 8-10 in. 
78.7 
2.5 
5.3 
5.5 
8.06 
Am?. 10,15-16 in. 
69.9 
2.4 
5.9 
9.4 
12.5 
Aug.24,18-24in.. In blossom... 
65.6 
2.3 
5.9 
11.3 
15.0 
Sept. 7, .After blos’m. 
62.9 
2.4 
5.8 
11.5 
17.4 
Hay. 
Dr. Alsop's 
I.July 17, In blossom. 
16.7 
7.2 
10.7 
28.9 
34.5 
2.0 
II.Aug. 3, After blossom. 
16. V 
4.3 
8.0 
27.6 
41.7 
1.7 
IIl.Aug.18, Nearly ripe. 
German (later sown.) 
16.7 
5.3 
5.7 
29.9 
41.7 
1.6 
Aug. ii. In blossom. 
i2.5 
5.8 
14.9 
28.5 
38.0 
Sept. 7, After blossom . 
12.5 
5.5H3.6 
27.3 
41.1 
Calculated in the manner described in the Ameri¬ 
can Agriculturist for last December, page 497, and 
January, page 9, the digestibility and feeding values 
of Dr. Alsop’s Hungarian compare with European 
products, and with similar ones as analyzed in this 
country, are given below as follows: 
Feeding values of Hungarian and other Hays. 
HUNGARIAN AND OTHER 
GRASSES AND HATS. 
A., Dr. Alsop's. M., Other sam¬ 
ples analyzed at Middletown. 
W., German from Wolff’s Ta¬ 
bles. 
Green Fodder. 
Hungarian Grass, in bloss’m, W 
Hungarian Grass, in bloss’m, A 
Hungarian Grass, nearly out of 
blossom, A. 
Timothy Grass, in blossom, W.. 
Clover Grass, in blossom, W_ 
Rich Pasture Grass, W. 
Fodder Corn, So. White—young. 
Hay. 
Hungarian Hay, in blossom, W. 
Hungarian Hay, in blossom, A.. 
Hungarian Hay, nearly out of 
blossom, A. 
Hungarian Hay, nearly ripe. A.. 
Timothy Hay, medium, W. 
Timothy Hay, just head’d out, M 
Timothy in full blossom, M. 
Meadow Hay, average, W. 
Clover Hay, average, W. 
Clover Hay, just bef. blos’rn, M. 
p.ct 
1.8 
1.8 
DIGESTIBLE 
NUTRIENTS. 
II 
p.ct p.ct 
11.8 0.3 
11.5 0.2 
11.0 0.2 
16.0 0.5 
8.7 0.4 
3.4 10.9 0.6 
0.9 7.6 0.1 
MONEY 
VALUE. 
tlS Ij 
S.K •--•So 
CoS S 
^ O S 
S||Ii 
OS Ss 3 
< Ogftj 
1; 
7.0 0.19 
6.7 0.19 
9.4 0.16 
8.2 0.28 
5.7 0.17' 
3.6 0.27; 
9.2 0.11 ! 
0.30 
0.30 
0.25 
0.42 
0.26 
0.42 
0.17 
6.1 
41 0 
0.9 
7.1 
0.67 
1.03 
6.0 
38.3 
0.8 
6.7 
U.64 
1.00 
4 0 
36 7 
0 5 
9 4 
0.52 
0.81 
2.8 
37.5 
0 5 
14.0 
0.48 
0.75 
5.8 
43.4 
1 4 
8.1 
0 69 
1.09 
4.4 
43 6 
0.8 
10.4 
0,62 
0.97 
3.1 
39.9 
0.5 
13.2 
0.52 
0.81 
5 4 
41 0 
l.t 
8.0 
0.64 
1.00 
7 0 
38 1 
1.2 
5.9 
0.69 
1.08 
6.7 
38.8 
0.8 
6.1 
0.67 
1.05 
It appears that Dr. Alsop’s Hungarian grass cut 
in blossom agrees exactly with Wolff’s average for 
German, both being reckoned on basis of 75 per 
cent of water. Dr. Alsop’s hay in the table falls a 
trifle below the German. This is because it is reck¬ 
oned on basis of 16.7 per cent, one-sixth, of water, 
whereas Wolff assumes only 13.4 per cent. Like 
other grasses, the Hungarian as it grows older has 
less albuminoids and more woody fibre. At the same 
time, it becomes less digestible. The Hungarian 
hay, No. II, is worth about one-fourth less, pound 
for pound, according to the calculation, than No. I. 
The youngest hay, with one pound of digestible 
albuminoids to 6.7 lbs. of carboliydrates is a good 
fodder, but the old hay, No. III., which has only 
one pound albuminoids to 14 of carbohydrates, is 
poor; it lacks material to make flesh, fat, and milk. 
Dr. Alsop’s Hungarian hay, cut in blossom, is just 
about equal to the average German meadow hay 
(English grasses), which is equivalent to saying it 
is decidedly better than average upland hay with 
us, as may be seen from the analyses of American 
hays, (M. M.) in the table. Our hay suffers in com¬ 
parison with theirs, because we do not manure or 
till our land so well, and often cut our grass late. 
For these reasons much of the hay cut on our old 
meadows is little better than good straw. 
Dr. Alsop’s crop of Hungarian was not large. 
Cut early in blossom, the yield on the whole field 
fell short of two tons of hay per acre. But it made 
excellent fodder, and the land was in good condi* 
tion, so that iu the two succeeding seasons, it. 
brought six tons of good hay and rowen, and 
promises to continue to do well for some time 
to come. Let us now consider the matter of 
Hungarian in General. 
Those who know the most about Hungarian 
grass, ascribe to it two chief peculiarities, deep 
rooting and rapid growth. Being a deep feeder it 
stands drouth, and often brings very large crops in 
soils and seasons where other grasses would fail. 
It requires, however, a rather loose soil with not 
too compact sub-soil, doing best on sandy loams 
and the like. Humus and lime are said to be fav¬ 
orable to its growth. The soil should be deeply 
plowed and well tilled. On account of its deep feed¬ 
ing Hungarian is said to exhaust the upper layers of 
the soil less than other grasses. It does particularly 
well on newly broken land or after a hoed crop 
like corn, potatoes, or roots. Being a rapid grower, 
fresh dung is said not 
to be so good for it as 
well rotted manure or 
concentratedfertilizers. 
It wants a good supply 
of available food in the 
soil. It may be sown at 
any time from May to 
August, its rapid growth 
permitting it to be cut 
early and cleared away 
for a fall crop, or sown 
late to piece out the 
scanty fodder of a dry 
summer or fall. Cattle 
are said not to relish 
it so well when cut too 
young. At the same time 
if it stands too long it 
becomes coarse, strawy, 
and indigestible. I have 
no data at hand to 
show how large crops 
are generally obtain¬ 
ed with us. European 
figures put the yield 
at from 3 to 31 tons 
per acre. Those who 
have used Hungarian Grass, speak very highly of 
its qualities for feeding. W. O. Atwater. 
of feeding and reducing the interior of the onion to 
a worm-eaten and worthless state. The maggots 
remain in the onion about two weeks, when they 
change into the pupa or dormant state, from which 
they emerge after 15 or 30 days 
as the perfect fly, prepared to 
deposit eggs upon other onion 
plants, and thus continue the 
destructive work. The perfect 
fly, which is about half the size 
of the common house fly, is 
shown in figure 1, e, somewhat 
magnified ; c shows the pupa of 
natural size, and d the same en¬ 
larged. The larva of this insect 
is shown of its natural size, a, 
and magnified at 6, in figure 3. 
The insect is difficult to destroy. The use of salt, 
ashes, and other substances, strewn upon the soil, 
seem to do very little good. \Vhen a plant is once 
affected by the maggot, it should be pulled up and 
burned. The presence of the destroyer is early 
known by the leaves of the plant turning yellow 
and falling upon the ground. Onions on new soil 
are less liable to attacks than those on old onion 
ground. All affected plants should be destroyed, 
whether few or many, as it is only by tuis method 
that the increase of the insect may be checked. 
Fig. 3. 
the “ WORM.’ 
A Country House, Costing $3,500. 
BY S. B. REED, ARCHITECT. 
The designs here given, represent a substantial 
and roomy dwelling, suitable to the wants of well- 
to-do farmers, and others residing in the country. 
The Onion Fly (Anthomyia Cepctrum). 
The onion growers are again complaining of seri¬ 
ous trouble from a fly, not a new comer, which lays 
its eggs upon the leaves of the onion. The *ggs 
Fig. 1.— THE FLY AND PUPA. 
thus deposited hatch in a few days, and the larvae 
or maggots immediately penetrate between the 
leaves of the growing plant, and begin their work 
.—FRONT ELEVATION OF HOUSE. 
Exterior -(figs. 1 and 3, see following page). 
The outlines are irregular and proportionate. Each 
face has sufficient diversity in projections, and de¬ 
tails to give an animated and picturesque appear¬ 
ance. The roofs and gables are treated in a simple 
manner, to accord with good taste and rural sur¬ 
roundings.The Front, (fig. 1), has a breadth 
of 35 feet, across which extends a shady veranda, 
covering the main entrance, and the front parlor 
window ; there is also a pleasant balcony, covering 
the front sitting room window. The side, (fig. 3), 
has an extreme depth of 63 feet. A porch protects 
the entrance to the kitchen from this side. Tiie 
rear entrance to the main house is on the opposite 
side of the house. Celias- (fig. 3). Hight, 64 
feet. This story includes the entire space below 
the main house, giving plenty of cellar room for all 
usual requirements. The outside entrance is from 
the rear, and a stairway leads to the kitchen.. 
First Story (fig. 4).—Hight of ceiling, 10 feet. 
The principal entrance is from the veranda through 
double front, and vestibule doors, to the main 
hall. This hall communicates with each of the 
principal rooms on this floor of the main house. 
The parlor doors are double, and directly opposite 
