Part 25

=Corn= (_Zea mays_). Indian corn, or maize is a product native to America, an annual, and is the most important member of the grass family. It is America’s foremost cereal, with a wider adaptability than any other, and is grown in every state and territory. The temperate climate of the Central States is most favorable to it, and Illinois, Iowa, Nebraska, Missouri, Indiana, Kansas and Ohio are the leading states in its planting. The bulk of the world’s production of maize is grown in this country, although it is an important crop in Hungary, Italy, Egypt, South Africa, and other parts of the world.

ECONOMIC USES.--Corn is of primary importance as a food for live stock, enormous quantities being used to fatten cattle and swine.

The manufacture of starch and other products from corn is an industry of increasing magnitude. The chief starch derivatives are dextrine and glucose or grape sugar (used in brewing beer and as a substitute for true sugar).

Corn oil may be called a by-product in starch manufacture, yet the annual value of corn oil is greater than that of cornstarch produced in the United States. It is used in soap and paints. Vulcanized by heating with sulphur, it forms a widely used adulterant and substitute for rubber.

Among the dozens of useful products made from corn are corn meal, corn grits, hominy, breakfast foods, beer, whisky, alcohol, cologne spirits, cornstarch, dextrine, glucose, grape sugar, corn sirup, corn oil, soap, rubber substitute and cattle foods.

A special variety of corn is raised to make cob pipes. Compressed corn pith is packed between the double hulls of warships. Corn husks are used in mattresses and paper is made in very limited amount from the leaves and stalks. Large amounts of popcorn, plain and candied, are eaten in the United States.

METHODS OF CULTIVATION.--Owing to its widespread growing, the methods of corn culture vary greatly, and no rigid rules can be laid down for all conditions. For maximum results the cornfield must be rich in humus, its soil finely pulverized, mellow and well drained. Many successful growers in the so-called corn states find these conditions best assured by plowing deeply in the fall, turning under liberal quantities of organic matter such as stable and barnyard manure and leaving the subsoil upturned to benefit from the action of the elements during winter, following with the disk harrow or other like implement in the spring. Planting is done when the soil is thoroughly warmed and when danger of frost is past.

There are two methods of planting commonly practiced, one by drilling or dropping the seed (three or four grains) in hills with a machine drawn by horses and completing two rows at once. The other is planting with an implement known as a lister, dropping and covering one grain in a place in the bottom of a furrow, at intervals of eight to twelve inches. The latter method is quite extensively followed in the more western of the corn states, such as Kansas, Oklahoma and Nebraska. The lister is a plow and planter combined, with moldboards at once turning the soil to the right and left, opening a furrow, dropping and covering the seed at the same time, economizing labor, time and expense. Corn is planted about two inches deep, and if in hills or rows generally three and one-half feet apart each way. A bushel of fifty-six pounds of seed suffices for planting nearly eight acres. For soiling, forage or ensiling it is planted more thickly.

Cultivation, with horse-drawn cultivators, cleaning one row at a time, and by some implements two rows, repeated three or four times in a season, is given to kill weeds, aid in the retention of moisture, and aerate the soil. This begins in many instances before the plants appear, and often in the earlier stages is done with a harrow and later by using the cultivator, upon which the operator usually rides.

HARVESTING, done after the grains have become hardened is by cutting the stalks from the hills where grown, by hand or machinery, and standing them in large shocks to be husked later, or, husking the ears directly from the stalks without cutting or shocking. No machine equal to human hands has yet been invented for husking corn. The yield ranges from twenty-five to one hundred bushels of sixty pounds, shelled, or seventy pounds unshelled, per acre. The stalks and husks, whether harvested or not are used as food for live stock, and somewhat in manufactures.

=Emmer.= See Spelt.

=Johnson Grass= (_Sorghum halapense_) is a coarse perennial, most extensively grown in the South or the Gulf States, for hay. It spreads so persistently and is so difficult to eradicate that its growing is frowned upon by most of the best authorities. One bushel of seed, or thirty-five pounds per acre is about the quantity sown. It is propagated by roots also. Never plant Johnson grass with the expectation of destroying it.

=Millet= (_Panicum miliaceum_) is a native of the East Indies, and is about three feet high; each panicle contains five to six hundred grains. Hungarian grass is one of the most common grown for hay and grain. In the United States they are principally grown for forage. It is a general rule to sow after corn planting has been done but they may be safely sown considerably later, as a catch crop when the regular hay crop is short or a probable failure. Millets are excellent for ensilage, and a succession of cuttings for that purpose or for soiling can be easily secured by sowing at intervals of two or three weeks from early May to late July. The seed is sown broadcast or with grain drills, mostly broadcast, at the rate of two to three pecks per acre, for hay and somewhat less for seed. The hay is harvested and handled after the manner of other hay crops, and the seed crop as that of other small grains. Well drained, rich, warm, loam soils are preferable for millet, and it does not prosper on thin or poor land. A crop of millet leaves the soil where it grew in a delightful condition of tilth. Its yield of seed is from twenty to forty bushels per acre.

=Oats= (_Avena sativa_) have a broad panicle; the individual ears are two-rowed, with and without beards. Another much-cultivated species are the bearded oats (_A. orientalis_). The greater portion of the oats crop of the United States is grown in the north central states, more than one-half in the six states of Illinois, Iowa, Minnesota, Wisconsin, Nebraska and Ohio, ranking in order named. Russia is also a large producer and it is cultivated throughout the temperate parts of the civilized world. The yield per acre ranges from twenty-five to one hundred bushels, weighing thirty-two pounds. Oats thrives best in cool weather with abundant moisture, and in the principal oats territory should be sown as early as possible in the spring--earlier than any other spring grain. The ground for oats should be plowed, but it is not uncommon to merely disk harrow the land before sowing. If the latter, about four bushels is sown to the acre, broadcast or drilled, but on well prepared ground ten to twelve pecks of clean, graded seed is sufficient. In the main the oats crop is harvested, stacked and threshed as other small grains.

Oats is used chiefly for horse feed, and in lesser amounts for making oatmeal and breakfast foods.

The manufacture of oatmeal is of relatively small importance since the more nourishing products of wheat are increasingly used.

=Orchard Grass= (_Dactylis glomerata_) is a hardy, nutritious perennial, growing two to five feet high, that does well in either shade or sunshine. It flourishes in nearly every state between the Mississippi River and the Rocky Mountains, and is profitably grown in all the states east of the Mississippi River lying between thirty-five degrees and forty-seven degrees north latitude, but is partial to a rich soil. Two to three bushels of seed are sown to the acre, from about the middle of March to the middle of April. It provides either hay or pasturage, and is prized for the latter, as “it comes early and stays late.”

=Rape= (_Brassica napus_) is a valuable farm crop, supplies an abundance of succulent green food in a short time, for soiling or pasture, especially for sheep and swine, being ready to use ordinarily six weeks after sowing, and is prized chiefly as a catch crop. Three pounds of seed per acre sown in rows thirty inches apart is customary, and the favorite is the Dwarf Essex.

=Redtop=, or Herd’s Grass (_Agrostis alba_) is a meadow grass and also one of the best pasture plants. It prospers on land where blue-grass, timothy and clover are not thrifty. It is most at home in a moist soil, flourishing in swampy places unfit for almost any other useful grass, and it also has ability to withstand severe drought. On thin soil it makes excellent pasture, but yields lightly of hay. It may be sown in the fall or spring, alone, or with a nurse crop. For meadow, it is best sown alone, using one bushel of seed in the chaff, or half as much if winnowed. A bushel of recleaned seed weighs thirty-five pounds.

=Rice= (_Oryza sativa_) is grown in nearly all the warmer countries of the earth, and forms the daily food of many millions of people. It is estimated that one-third of the people of the world live principally on rice.

There are two general varieties--the mountain rice and the marsh rice, the latter being the most cultivated. It is usually grown in swampy land or else on irrigated fields. In most countries rice is grown in the most primitive fashion. Immense irrigating plants and modern agricultural machinery make possible the large production in parts of the United States.

It is the chief crop in southeastern Asia, from India through Indo-China, a great part of China, southern Japan and many islands of the Pacific. Rice of excellent quality is raised in Texas, Louisiana and South Carolina, and an amount about equal to the production of this country is imported from eastern Asia.

ECONOMIC USES.--Rough rice or paddy (rice in the hull) is first hulled by machinery and then the grains are polished or whitened. The rice polish, which consists of the powdered outer coats, is a very nourishing cattle food. Saké, the national drink of Japan, is a weak alcoholic liquor brewed from rice. Rice straw is of enormous use in Asia, being employed for hundreds of purposes, some of them as unexpected as the making of bags, ropes and sandals. Rough rice and clean rice are the common commercial articles.

=Rye= (_Secale cereale_) is cultivated in all northern countries. The stalk grows up to six feet, and the ears are double-rowed with a long beard. The grain is dark green and very mealy, and furnishes a good bread. It is cultivated in the cold climates of northern Europe, especially in Russia. Only small amounts are grown in the United States.

The leading rye states, in order of yields, are Pennsylvania, Michigan, Wisconsin, New York and Minnesota, which together raised nearly two-thirds of the crop.

It is usually sown at the same time as winter wheat, or earlier, one and a half to two bushels of seed per acre, and its habits and treatment are essentially the same. Its yield per acre is from twenty to fifty bushels, weighing fifty-six pounds. It is noted for its ability to thrive and yield fairly on soils too poor for the more important cereals. Rye is used for breadmaking, live stock food, and in the manufacture of malt and alcoholic beverages. It is the chief breadstuff in parts of Russia, Scandinavia and Germany. It also furnishes valuable pasturage late in the fall and early spring, for which it is extensively sown where early tame grasses do not prosper. Its straw is in considerable demand for various uses, such as the making of paper, filling horse collars, for packing and otherwise.

=Sugar-Cane= (_Saccharum officinarium_), a tree-like grass, grows nine to fifteen feet high, and contains in its pith a sweet sap, from which our raw sugar is obtained. The sugar-cane is a native of the East Indies, but it is now grown in India, Cuba, Hawaii, Java, Brazil, Mauritius, Louisiana and other parts of the tropics and subtropics. India’s large production is consumed locally and enters little into export trade. Louisiana produces all made in the United States, except ten thousand to fifteen thousand tons, annually, from Texas. Cane for molasses and sirup is grown more or less in all of the Gulf Coast states.

METHOD OF CULTIVATION.--It requires a fertile soil, rich in humus. Sandy and clay loams are both good, but alluvial soils are best. In preparing for sugar cane the soil is thrown up by plows in beds six to seven feet wide. In planting, furrows are opened, and in these the cane stalks, one, two or three are laid side by side, covering by plows. It is cultivated largely after the manner of corn, care being taken to leave the rows well ridged up by the last cultivation, to facilitate drainage. The quantity of cane required for planting an acre ranges from four to six tons. Two and sometimes three crops or cuttings are had from one planting. Yields of forty to forty-five tons of stripped cane per acre are not uncommon, although half those quantities are considered creditable averages for large plantations.

MANUFACTURE.--After harvesting, sugar cane is carried (usually by rail) promptly to the mill, where the juice is pressed out. Modern mills have nine rollers, arranged in three sets. The trash, or bagasse, is almost dry when it leaves the last rollers and is used as fuel to run the mill. The juice is boiled down, generally in vacuum pans heated by steam, and the sugar crystals which form are separated from the molasses in centrifugals.

PRODUCTS.--Raw cane sugar, brown to yellowish in color, produced by evaporation of the juice in open pans (muscovados), and crystals from vacuum pans are both important commercially. White sugar, granulated, loaf and pulverized, as commonly sold, is more nearly chemically pure than most other articles of commerce. Molasses, from cane juice boiled in open pans, is palatable for human food, and, like all cane molasses, is fermented and distilled to make rum.

=Sorghum= is a cultivated grass of many varieties (_Panicum_, _Setaria_, _Andropogon_, etc.) Guinea corn, kaffir corn, broom corn and other names are employed to distinguish the different kinds. They may, however, be divided into two classes: the _saccharine_ or sweet sorghums and the _non-saccharine_. The sweet sorghums are grown for making sirup, but principally for forage and hay, and yield heavily, from five to fifteen tons per acre. The seed being somewhat bitter is not entirely relished by animals, but it finds a ready market for seeding purposes. For hay about a bushel of seed is sown to the acre, and for fodder and seed about ten pounds per acre is planted in rows and cultivated.

KAFFIR CORN is by far the most valuable of the non-saccharine sorghums. Its grain, of which it yields from thirty to sixty bushels per acre, has a feeding value approximating that of Indian corn, and its forage after the seed heads have been removed is valuable feed for live stock.

MILO is one of the non-saccharine sorghums especially adapted to dry regions, and the most successful summer grain crop for the southern half of the plains country. It does not rank with the sweet sorghums and Kaffir corn as forage, being principally valued for its seed, which makes a satisfactory substitute for Indian corn.

JERUSALEM CORN is also a non-saccharine sorghum. It is cultivated mostly in the cooler climates of the dry regions. It will mature in a short season, and is quite productive of seed, but its fodder yield is light.

BROOM-CORN, a non-saccharine sorghum, is grown only for its brush for making brooms. It is a hardy plant, withstanding dry weather well, and is grown chiefly in Oklahoma, Illinois and Kansas. There are two varieties--the Standard and Dwarf, the former growing taller and producing the longer brush.

In adaptability sorghums cover about as wide a range of soils and climate as corn, and are noted for their drought-resisting powers. Kaffir corn is especially adapted to hot, dry and semi-arid portions of the West, where corn is uncertain, and there it is regarded with increasing appreciation.

In some places the juice of sorghum is boiled down to make sirup or sugar. Common brooms are made of the tops of the Broom-corn.

=Spelt= (_Triticum Spelta_) is chiefly cultivated in south Germany, but is also grown in a small way in some of our northwestern states. It is sown in both fall and spring, dealt with the same as other wheats, and some authorities recommend it as a very hardy drought-resistant grain for semi-arid regions. About seven pecks of seed are sown to the acre, and the yield is from twenty-five to sixty bushels per acre. The small ears are arranged on a brittle stalk, and consist of three or four blooms, of which, as a rule, only two are fruitful. Spelt is, generally, not bearded. The corn furnishes a white bread. When unripe, it is manufactured into a soup, which is highly esteemed.

=Timothy= (_Phleum pratense_) is a popular and most widely used hay plant in America, and also extensively seeded with other grasses for pasture, prospering best in moist loams. It yields the year following its sowing, grows from one and a half to four feet high, and twelve to fifteen pounds of seed are sown per acre. The chief timothy region is the northern half of the United States, east of the 100th meridian, where it is usually sown in the fall with winter wheat, or in the spring with oats. Forty-five pounds of seed make a bushel.

=Wheat= (_Triticum vulgare_), does not grow as high as the rye, but has a thicker stalk and thicker ears, which are composed of several small ears. In each little ear there are generally four seeds. There are, as a rule, no beards; but, on the other hand, there is often a short spur at the top of the ears. It grows in temperate climates, the largest crops being raised in United States (especially in Minnesota, North Dakota, Ohio, South Dakota and Kansas); Central Europe (Russia, France, Austria-Hungary and Italy); India, Argentina, Canada and Australia. The area of wheat production is steadily increasing and wheat raising has become an important industry in newly developed countries, such as parts of British America, West Australia and Manchuria.

CULTIVATION.--The soil conditions in the Middle West are most favorable for giving quality. Its rich prairies contain large amounts of decaying vegetable matter, and because of the lime and alkaline substances in these soils, the elements of plant food are readily available, particularly the nitrogen in the soil, that contributes so largely to the glutinous character of the wheat.

Wheat is more than ordinarily adapted to machine farming and the invention of the successful reaper was largely responsible for the rapid increase of wheat acreage in America. In many parts of the wheat region immense plows drawn by traction engines and turning six to twelve and more furrows are employed. In other portions where operations are large many fields are plowed only once in two or three years. For various reasons, among which may be mentioned the control of weeds and the conserving of moisture in the soil, early plowing for winter wheat is preferable, and where the rainfall is scant very satisfactory conditions are obtained by stirring the surface soil with disc harrows only.

The average quantity of seed sown per acre is between four and five pecks, varying with the quality, the locality, method and time of seeding and the whim of the sower. The yield ranges from ten to sixty bushels per acre, the bushel weighing sixty pounds.

Wheat is mostly sown with drills, the old method of sowing broadcast having been mostly abandoned. By drilling a more even distribution and covering of the seed, and a better stand and yield of grain may be confidently expected.

In harvesting small areas the self-binding reaping machine is popular. This cuts the standing grain and binds it in sheaves of convenient size which are stood in shocks of three or four dozen bundles each, whence it is either threshed direct or put in stacks for threshing at a more convenient season. On larger areas and especially where the wheat is quite ripe, the header is commonly and widely used. This clips off the heads of grain, and elevates them into large receptacles called barges, set on wagons, leaving the straw standing. Usually when headed the grain is put directly into stacks, and threshed at convenience.

ECONOMIC PRODUCTS.--Its commercial varieties, hard, soft, red, white, etc., differ in percentage of starch and gluten.

The whole grain is ground into graham flour, made into breakfast foods and used in brewing.

From parts of the grain are prepared whole wheat flour, white flour, middlings, bran, wheat grits, wheat starch, macaroni, spaghetti, etc.

Wheatflour may be said to be the standard foodstuff of modern civilized man.

Macaroni is made from special varieties of hard, glutinous wheat.

Wheat straw is plaited into braids (Leghorn, etc.) for hat making, and is used like the straw from other grains for packing material and as bedding for animals.

Straw braids come largely from Italy, China and Japan.

The principal countries exporting wheat are United States, Russia, Argentina, Canada, Roumania, India and Australia.

_II. KITCHEN VEGETABLES_

Among the commercial products of the world, vegetables are a most important item, and their value as foodstuffs needs no emphasizing. The inhabitants of the world could subsist without animal-flesh, could scarcely subsist entirely on cereals, but they most certainly could not subsist without vegetables. Practically every nation, savage and civilized alike, cultivates a few plants for use as vegetables. The vegetables we know and prize most are one and all the result of long cultivation, the origin of most being lost in antiquity. The world has been ransacked, and for the vegetables cultivated in America nearly every country under the sun has been laid under contribution.

=Asparagus= (_Asparagus officinalis_). The common Asparagus is a native of Great Britain, Russia and Poland. It is one of the oldest as well as one of the most delicious of our garden vegetables. It was cultivated in the time of Cato the Elder, 200 B. C.; and Pliny mentions a sort that grew in his time near Ravenna, of which three heads would weigh a pound. As many of our best gardeners contend, adaptation of soil, together with thorough cultivation, alone explains the difference in this vegetable, as offered in our markets or seen in our gardens.

=Bean= (_Phaseolus vulgaris_) is cultivated in many countries for the sake of its seed and husks. By cultivation many varieties have been produced, of which the following are the best known: BROAD BEAN, an important article of food in Europe and western Asia, and valuable forage plant, grown in gardens and as a field crop. All species of the bean have a very high food value; are relatively cheap in price, but much less easily digested than cereals. LIMA BEAN, widely cultivated in tropical Africa, sparingly in temperate regions. Production in the United States most extensive in California. NAVY or KIDNEY BEAN, extensively grown in the United States, over one hundred and fifty varieties of which are in cultivation as a garden vegetable, “string beans,” fodder and for food. The closely related “frijole” is universally grown in Mexico and Spanish American countries where it ranks next to maize as a staple food. SOY BEAN, the common bean of China and Japan is grown in immense quantities. Various preparations form a part of the daily food. It is now grown in Europe and southern and southwestern United States as forage and soiling crop.