Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-06-22
AGRICULTURAL.
Tho Proper Time TO Cut Grass.

Ihc PROPER Time TO cut Grass.
The report of the analytical chemist of
the Department of Agriculture, summing
up the results Of analyses of nearly all
the cultivated grasses, says ''Gt is ap-
parent then, that in most cases the time
of bloom, or thereabout, is the fittest for
cutting grasses in order to obtain the
most nourishment aud largest relatively
profitable crops, and for the following
reasons The amount of water has di-
minisled aud the shrinkoge will there
fore be less. The weight Of the crop will
be the largest i'll proportion to the nutri-
tive value OF its constituents. The amount
of nitrogen not present as albuminoids
will be at its lowest point, fiber will not
be so excessive as to prevent digestion,
and the nutritive ratio will be more ad-
vantageous. If cut earlier the shrinkage
is larger, although the fiber is less and
albumen is little larger The palatabil-
ity may be increased, but the total nutri-
ments to the acre will not be SO large,
and the nutritive ratio will be more alb
normal. The disadvantages of late cut
ting are evident in the increase of fiber,
destroying the digestability of the nutri-
ments and the falling off Of the albumen
by conversion into amides. This is not
made up by the larger crop cut"
MiIIet and Hungarian Grass
Millet is entirely summer crop, and
the seed should not go in the ground until
warm weather has been assured. 1t is
specially adapted to light, sandy soils,
upon which large crops can be grown,
but thrives well, also, on soils that are
heavier. The richer the soil the better,
but it is very important to first get the
seed bed i'll fine pulverized condition.
Plow deep and harrow several times be-
fore seeding, using brush for covering
in. If the location is in good, rich, and
suitable portion of the field, the seed
should be sown thickly, for the finer the
stalks the tenderer and more palatable
the hay, but where it is sown for the pur-
pose of obtaining seed for the succeeding
season it should be done in drills, using
less seed, though it may be broadcasted
If necessary.
The appearance Of millct while grow
ing is that of thickly sown dwarf corn,
the leaves being broad, covering the
ground completely. 1t grows very rapid
ly, especially during warm weather, if
there has been plentiful supply of mois-
ture, and 1t also stands the drought adj
mirably. The tall German giant millet
is the variety usually preferred.
Hungarian grass is very similar TO mil
let, both belonging to the same family of
plants, but while millet can only be crop
ped once Hungarian grass furnishes sue
cessivc cuttings until fall, which is an adj
vantage when the soiling system is prac-
ticed with stock, but it does not grow as
tall as millet or give such heavy yields at
the time of cutting AS lay crop for
winter use millet SHOULD be preferred.
N1illet and Hungarian grass are highly
relished by all kinds of stock, especially
if cut and cured before seeding. The
heads may shoot to seed, but the cutting
must not be delayed long enough to allow
the seeds to mature. Cured tie same as
ordinary hay and stored in the barn, the
like clover and when run through cut
ter and seasoned with meal, bran and a
little salt, the mass makes almost COM
plete food. These crops are indispensa-
BILE in places that are not adapted to clo-
yer and other grasses, rs they are not only
certain, but grow and mature i'll a very
short time.
As renovating crops they are excellent,
for large crop of millet or Hungarian
grass turned under furnishes mass OF
green manure that never fails to restore
| the soil to its original fertility where il
has not yet been cropped for grain toe
largely. Whenever the crop is intended
for green manure it should be seeded
down thickly and cut before the heads
form, first giving the standing crop {
good dusting of lime on damp day, fol
lowing with plow and chain. AS boil
crops grow on very inferior, sandy soil
to a certain extent they afford n means o
enriching the soil until it is fitted fol
other crops, but it is well to bear in mint
that all green manure is more etlectua
when used in company with time.
necessary, two crops can be grown ant
plowed under the same season.
How to Test Seeds.
1t is of the utmost importance to ever.
one to know how to buy seeds, as well a
how to sell them. Now, do not meal
to infer that no man can be trusted to sci
goods to his customers, or that SOM
seeds are any worse for being above on
year old, for some particular causes an'
reasons but, since seeds are usual,
sold to purchasers as new and sound,
do not think it will be useful for all t
learn that there is n true sign whereby t
know old from new, vital from non-vital
or less so, as well as to form n correc
opinion as to the character of the seed
1t will be very useful in purchasing neN
, flower seeds from non descriptive cata
logues.
When you want new seed peas, put on
from the stock into your mouth and bit
-, hnr.l ,a tha,, ~,
, year old. If the teeth enter ii with MOD
! crate ease it is new seed. New carrot see
always has green shade on it. Old see
loses this, and is of dead pale brown
and less fragrant. New parsnip has
shade of green, which it loses If MOI
than one year old. Onion seed is MOI
l difficult to prove than most other seed
but if you take single seed at n tim
: and carefully bite it You will find that oil
Q seed has tough dry skin, with yer
: white and harsh kernel, while new see
: has more tender, moist skin, and til
kernel possesses greater degree OF mois
I ure, and is somewhat oily. The seed ma
8 be cut with penknife instead OF bitter
Onion seed that has no vitality Mt all hi
Q no kernel, or one perfectly dry. Te
: this by pressing tue seed on piece
white writing paper. If it leaves
L moisture on the paper il is OF no use, IN
Il has been tampered with, or has lost il
: vitality by age. New cabbage and bro
n coli seed possesses pale green shade
|, the kernel when pressed out or cut, and
i, tinge of green in the brown skin ais
/ But old seed loses this in proportion
It its age, becoming OF dull, dark brow
/; Cabbage, broccoli, kales, ETC., will reta
g their vitality longer than any other seed
N and will grow well when three years ol
" or even six years, if well kept. Beet Sc
it ha, faint tinge of pale green if new, b
is is dull brown if old, and its vitality
ID very doubtful if old.
5, New celery seed has faint tinge
e, green, and is very aromatic, but it los
n- the green and becomes less fragrant