GRAINS. GRASSES AND VEGETABLES. 
11 
can be improved, how good seed can be made to increase the 
yield, how thin seeding is an advantage to the growth and 
quality of the grain, and how many other things in the 
operation of improving them favor their yield, vitality and 
vigor. These cereals have been sown in two ways—one as 
the farmer sows his grain, the other in the way it is done 
experimentally—in rows, every grain in its place and culti¬ 
vated. 
BARLEY. 
One-fourth of an acre was sown as the farmer sows his 
seed, to barley. The variety was the Chevalier—a two-rowed 
brewing kind. It is considered and has proved to be the 
most prolific on the College farm. The seed sown was very 
carefully selected and saved last year, and 4J pounds of it 
was drilled in at the rate of only 16J pounds per acre. It 
was sown two inches deep at the rate of from 4 to 8 ounces 
in each double row 20 rods long. 
Double row 1— 4 ounces seed made 33 pounds. 
u 
u 
2— 
6 
a 
a 
a 
38 
u 
a 
u 
3— 
8 
a 
a 
a 
441 
(( 
u 
a 
4 
6 
u 
u 
u 
26 
(i 
u 
a 
5— 
6 
a 
u 
a 
39 
u 
u 
a 
6— 
4 
a 
u 
a 
41J 
u 
u 
(C 
7— 
6 
a 
u 
u 
56 
u 
u 
u 
8— 
8 
u 
a 
u 
45i 
u 
u 
a 
9— 
6 
« 
a 
u 
42i 
.( 
u 
a 
10— 
6 
a 
u 
a 
50 
u 
a 
a 
11— 
6 
a 
u 
t( 
40 
(( 
66 ounces. 456 pounds. 
9.5 bushels, at the rate of 38 bushels per acre. 
It will be noticed that the thin sowing in this experi¬ 
ment is not far below the thicker in vield. The small 
%/ 
amount of seed sown shows clearly that improved seed is far 
better and more vital. Barley, like wheat, oats and rye, has 
habits that must be indulged, or the growth and yield will be 
injured. This habit of stooling in wheat, rye, barley and 
oats, should in all such plants be respected. A single grain 
