THE SMALL GRAINS 
231 
PRACTICAL WORK 
Exercise 1 
Object: To learn the characteristics of pure sample of grain. 
Material: Samples of small grains, bottles. 
Procedure: Collect as many different varieties of wheat, oats, 
rye, and barley as you can and put small samples in bottles for 
use in the class room. The grains should be selected so that a 
pure sample may be had of each bottle. 
Try a germination test of the grain, with wet blotting paper, 
to see what percentage of the seed will grow. 
Exercise 2 
Object: To learn the kinds of small grains. 
Procedure: Mix a sample of several varieties: a little oats, 
rye, and wheat. Now see if you can separate the different kinds. 
Collect the commercial products made from cereals: rolled oats, 
flour, crackers, bread, cake, macaroni, puffed wheat, bran, mid¬ 
dlings, cream of wheat, and wheatena. 
WORDS TO BE LEARNED 
Broadcas . Scattering seed in all directions. 
Caking. To form or harden into a cake or mass. 
Capped. To cover the top. 
Disked. Cultivation by a disk harrow. 
Formaldehyde. A gaseous compound. 
Glutinous. Of the nature of glue, sticky. 
Inducement. State of being induced. 
Listed. Plowed with a lister which turns the soil to the right 
and left at the same time. 
Miller. One who operates a mill. 
Shock. A conical pile of sheaves of grain set up in the field. 
Stubble. The stumps of wheat, rye, or other grain. 
REFERENCES 
“Winter Oats for the South,” U. S. Dept, of Agri., Farmers’ Bu_. 
436. 
“Spring Oat Production,” U. S. Dept, of Agri., Farmers’ Bui. 892. 
“Winter Barley,” U. S. Dept, of Agri., Farmers’ Bui. 518. 
“Barley Culture in the Southern States,” U. S. Dept, of Agri., 
Farmers’ Bui. 427. 
