The Portland daily press., 1876-12-29

THE FARMLAND HOUSEHOLD.
Rye.

Rye.
Although rye supposed TO have originated
in comparatively mild climate not unlike
that of France, its cultivation is generally
confined to the northern regions. There it
will grow even where wheat cannot, as its
growth is so rapid that il requires shorter
season and it is less sensitive to the cold.
Among the cereals it stands next in impor-
lance to wheat as furnishing highly nutri-
tious food for man. In fact there is but little
difference in the amount of nutriment con-
tanned in the two grains. Compared with
wheat we find the grains Of rye usually small
er and not so well filled; and it is altogether
probable that if the average crop were sab
jected to chemical analysis it would appear
that rye contains less starch than wheat, and
a large proportion of that oily and glutinous
substance which contributes so essentially to
life and health. On this account bread made
of rye will be heavier than wheat bread, and
will also retain its freshness and sweetness
for longer time. Even crust of rye bread
will be sweet and nourishing, and will for
long time sustain life and strength. The
black bread so often found in the haversacks
of the dead Russians on the Crimean battle
fields and pronounced by English correspond
ents as food unfit for beasts was without
doubt made from rye, and it supplied in the
most convenient form precisely the ingredi-
ents needed for their support.
In 'the good old colony times" rye was
IN, bo 81 ,,odo q IF
of a well-oIdered system of rotation, and on
every table it occupied conspicuous and i'm
portant place. Brown bread may be justly
claimed to be of New England origin, and
almost an established institution, and it
might not be difficult in the exercise of a
sufficiently acute philosophical analysis to
connect the stalwart frames Of our ancestors
and their sturdy characteristics with the food
of which they partook. In some parts of
Massachusetts, down to the present time this
grain furnishes the principal bread crop, as
nearly all the bread used by the farmers
families is made either of rye meal or the
bolted flour.
1t is matter of regret that the cultivation
of this valuable cereal and consequently its
consumption has so much decreased. Prob
ably not one farmer in ten on New England
soil sows or reaps rye as a grain crop, and
even..the reduced amount required for family
use is derived from other states. This can
be explained only upon tine suoposition that
fashion controls the supplies for the inner, as
well as the outer man, and thereforefore it is
under ban in obedience to her behests. The
same foolish objection to color that attaches
value to wheat -four proportional to its
wilderness holds good here, and therefore rye
flour on account of its dark tinge is pro.
nonnced low caste article of food. Tn the
good time coming no doubt the color line
in all its ramifcations will cease to exist; and
then the resulting benefits to the bodies and
souls of men can be plainly seen and de-
scribed.
1t is probable that this grain crop has
fallen into disrepute from the fact that it does
not generally yield profitable returns. While
this may be true it is also true as a general
rule that its cultivation is ordinarily con.
fined to the poorest soils and hence the crop
is poor. We see no reason however why
farmers should not devote at least single
acre to this special husbandry and under
good treatment they may expect harvest Of
twenty-five or thirty bushels.
Aside from its value as grain crop, it de.
serves special commentator at the present
time when soiling cattle is so much approved
merely as forage crop. When it is sown
in immediate succession to the early summer
crops, it attains vigorous growth that is
sufficient for fall feeding, and then is in suita
BILE condition for an early start in the spring.
1t thus affords ample food for stock after
pasturage is over and before it is fit for spring
feeding. If not too closely grazed, it may be
allowed to 90 on to maturity ''to the full
corn in the ear" or just previous to attaining
that condition, it may be proftably cut and
cured for barn feeding. Some cultivators
prefer when the stalk is fully grown to pillow
it under and thus prepare the soil for the
next crop or give it permanent enrichment
The value of the straw is by no means q
small item in summing up the market re-
turns of this crop. So extensively is it used
for bedding, paper making, packing and &
variety of other uses that its price has ad
vanced and it is frequently quoted higher
than twenty dollars ton. We cannot wei
see why among all intelligent farmers who
are governed by the merits of the case, rather
than the opinions and practices of Others
this valuable cereal should not resume it
place in the field and on the table.