10 
GRAINS, GRASSES AND VEGETABLES. 
for two years, insomuch that the yield has nearly 
doubled under the same treatment. Planted in rows 16 
inches apart, at the rate of only four pounds per acre, it 
made a stand as dense and thick as any crop heretofore 
raised. On being carefully cut early in the morning 
when wet, the seed is all saved. One pound, in this 
experiment, on 40 square rods, produced 340 pounds, 
which would be at the rate of 33 bushels per acre. 
Much attention has been given to the improvement 
of wheat, barley, oats and r} 7 e. Experimental work has 
made a difference of not a few cents per bushel on them, 
benefiting not only the individual farmer by being able 
to produce more, but the State by putting better grain 
for the farm and for the mill in circulation. The experi¬ 
ments have been conducted in such a way that each 
variety has has been gradually improved in all respects. 
The milling and feeding elements have been improved 
by a systematic method and course of crossing and 
selection, and especially in the wheats, and they have 
also been rendered more hardy. Many varieties of 
wheat, the seed of which has been received from time 
to time from all sections and all countries, have been 
grown, selected and bred up, and their comparative value 
carefully noted each year, the better to know which to en¬ 
courage and which to discard. In raising a crop from 
the seed received the first year, not a single kind but 
makes better looking and heavier grain than that 
received. This fact speaks well for our climate and soil. 
The wheats from Russia and Germanv make the best 
t j 
grain for flour, while those from Africa are flinty and of 
a very low grade of gluten, making them poor milling 
varieties. Australian and Indian wheats, being nearly 
all bearded varieties, are strong in milling elements but 
are objectionable to millers on account of their deep 
crease and low grade of gluten. The following com¬ 
ments and tables serve to show how greatly small grain 
