GRAINS, GRASSES AND VEGETABLES. 
7 
FIELD CORN. 
Of 35 varieties of field corn, but two have been in 
any way improved. The Pride of the North and the 
Yellow Flint, having proved most valuable, have been 
selected for several years. The former is by far the 
most prolific and worthy. From a six ounce ear, re¬ 
ceived from Sibley, growing singly on the stalk, in five 
years, the ears have been made to average eight to ten 
ounces and have been doubled on the stalk. Reports 
from those who have planted the same seed are most 
flattering. The fodder is fine and when cut before frost 
and well cured, stock prefer it to hay. When selected 
for seed all stalks bearing two ears or more are left 
standing in the field until dead ripe, and when they are 
cut up the top ears only are saved, and only those that 
are well formed and have straight rows. By judicious 
selection of the first ears that ripen, the period of ma¬ 
turity has been materially shortened. This variety the 
first year was 141 days ripening. This year it ripened 
in 98, and in the fields of some farmers in 90 days. 
GRASSES. 
Since the College was opened in 1879, the tame 
grasses have received considerable attention. Much 
difficulty has been experienced in getting the seed to 
germinate. After repeated trials, however, good stands 
have been secured with all except 5 of the 34 species that 
have been tried. The leading and most valuable varie¬ 
ties that succeed best are Timothy, Orchard, Kentucky 
Blue, Redtop, the Fescues, English and Italian rye, Hun¬ 
garian Brome and some others of no great value for feed¬ 
ing purposes. The best for pasture is a mixture of sev¬ 
eral kinds with clover. 
CLOVERS. 
Alfalfa stands at the head of all clovers in nearly all 
respects. It needs no comment. Its feeding value and 
success as a hay crop is excelled by no other plant. As 
