THE SMALL GRAINS 
229 
Harvesting and Marketing.—As soon as the straw 
has ripened so that the grain will not mold in the shock, 
it may be cut. Round shocks of twelve to fourteen 
bundles are the most convenient. These shocks should 
be capped, if the grain remains in the field for some 
time. Curing in the shock requires two or three weeks, 
after which the wheat is threshed. 
Most wheat is marketed immediately, but it may be 
stored for some time without loss of weight. The low 
prices often paid for wheat at thrashing time should 
be an inducement to farmers to feed most of it on the 
farm. Poultry will produce greater profits with a large 
amount of wheat in their ration. 
Rye.—Very little rye is grown in the United States 
for table use. In Northern Europe, there is more rye 
grown than any other grain; black, white and yellow 
varieties being produced. Recently varieties have been 
introduced which produce more grain than our ordinary 
kinds. In Michigan, Rosen rye has been introduced. 
Spring rye is common in the Northwest. 
Soils for rye may be poorer than for any other grain 
crop. Light sandy soils are often sown to rye for a 
fall cover crop. This prevents blowing and provides 
organic matter to be plowed under. Rye will endure 
great extremes of heat and moisture. 
Time and Method of Planting.—Rye is usually sown 
in the fall after there is sufficient moisture to maintain 
growth. From one to two bushels of seed per acre 
may be sown. The preparation and sowing is quite 
similar to that for wheat and oats. 
Uses.—In Pennsylvania, Michigan, and New York, 
the crop is used largely for pasture. The grain is 
consumed mostly by feeding hogs. The straw is valu¬ 
able for packing. It is a good plan to raise a small 
