wi! \\\ iL? sais Was 4 mY LOMPLIMENTS OF THE ALBERT DICKINSON CO. CHICAGO MINNEAPOLIS *peol1vo e® 10 YOVS VUO ‘VOIAIOS JO 4seq 204} NOA OATS 0} uol}Isod eB ul sn ynd ‘syond} OlizyOVlTO JO JUST -dinbo ue YIM 194}9d0} ‘sorjlploey ABAM[IBI OSOUL ‘sono. =6UIME «6(94}) BUT -19}U9 SPVOA[IBA [[@ YIM uoljoeuUoD «= jJOoIIP Bur -AIS ‘19JSUBIL, CJOSOUUTN Duss {OF ray aed ts a9) fan oy aN NS La OL ao jue[qd sulues[D pue SesnoyoieA 4 yseRoyINOS anudgdA®e YIy-AUOML pue Ulla pe}e00', ENWId SITOdVENNIW The . ALBERT DICKINSON CO. CHICAGO MINNEAPOLIS Established 1855 ‘ DETROIT :: BUFFALO :: BOSTON BRANCH OFFICES | BINGHAMTON :: BALTIMORE | veal mg cB \8" as “\¢ Copyrighted 1916 The Albert Dickinson Company Established 1855 Chicago—~-Minneapolis First Edition APR -6 1916 @o.a429674 oil ti? es Ay } a iS eee Rig iti osc aah aw % Introductory In compiling this booklet it is our aim to put into the hands of our friends useful, comprehensive and reliable information, in condensed form, pertaining to the leading varieties of farm seeds. To further assist the grower in the selection of certain crops, we are incorporating cuts made from pho- tographs of typical plants. For much of the information we desire to acknowledge our indebtedness to the United States De- partment of Agriculture and State Agricul- tural Experiment Stations, and for the use of many cuts the American Steel and Wire Company, Wisconsin Experiment Station and the United States Department of Agri- culture. Beginning with the initial legislation enacted in this country in relation to the sale of agricultural field seeds, we have been in the forefront in offering seeds which conform to the laws of the sev- eral states. As a means to this end we have established one of the best equipped laboratories with the largest corps of grad- uate and expert seed analysts to be found in any seed establishment. We believe too much emphasis cannot be laid upon the importance of selecting the purest seed obtainable, for it is universally admitted that results attending the ysé of high-grade seeds fully justify the slight: im- crease in cost over ordinary qualities. Clean seed means a clean farm. The demand for seed of high purity and germination at moderate cost explains the popularity of our standard trade-mark brands of Timothy, Clover, Alfalfa and other field seeds. 3 The Albert Dickinson Co., Chicago—Minneapolis Our Leading Trade-Mark Brands ry Ace brand Red Clover, Mam- :7 moth Clover, Alsike and Fancy “’ Red Top, represents choice quality, strictly re-cleaned TRADE MARK seed. Ace brand gives satis- recGuspaTore faction. All seed sold under this brand is put up in machine-sewed bags branded with Ace trade-mark. Pine Tree Timothy and other Field seeds offered under this brand are especially se- lected and re-cleaned for purity. The average onewe purity test of Pine Tree REG US. PAT OFF Timothy is 991%% pure. The genuine is put up only in machine-sewed bags, sewed with red string, and branded with registered Pine Tree trade-mark. Pine Tree brand is not offered in competition with ordinary quali- ties. oe, Glob cy eS “, O e ny) Globe brand is recognized ea as the highest standard of quality attained; in sec- tions where this brand is reRves a vat well-known it is always ~” QEG-.U.S. PAT. OFF used in preference to other‘ qualities. In point of high purity and germination tests and general excellence it represents the very best quality obtainable. When buying Globe brand Timothy, Clover, Mammoth Alsike and Red Top, insist on getting the genuine, which is put up only in machine-sewed bags, sewed with blue string, and branded with registered Globe trade- mark. APR -6 1916 4 The Albert Dickinson Co., Chicago—Minneapolis Minneapolis Chicago fan hd nd = Q | v e- E & re ev = The Albert Dickinson Co., Red Clover (Trifolium pratense) Red Clover is utilized both as a hay and a pasture crop, and often as a soiling crop. All young stock make excellent gains on either the pasture or the hay. In addition to its usefulness as a food for animals, it has a very beneficial effect in maintaining in the soil the supply of nitrogen. Where it is cut for hay and the roots and stubble turned under, it has a marked in- fluence in increasing the yield of succeeding crops. SOIL—Usually satisfactory crops of Red Clover are produced on soii that will suc- cessfully grow corn. Red Clover will not succeed if the ground is poorly drained or if boggy; on such soils it is better to seed Alsike. The limestone areas of the country are well adapted to the production of Red Clover. Where the soil is decidedly defi- cient in lime, as in many Western States and in some portions of Ohio, Indiana and Illinois, this mineral should be sufficiently supplied. PREPARATION OF THE SEED-BED— Clover is generally seeded in early spring on winter grain after the late frosts have cracked the ground sufficiently to render natural covering a reasonable certainty. When it is not possible to seed reasonably . early, or when the soil is in a honey-comb condition, it is important to cover the seed by drilling it in, or by harrowing it in. If seeded with a spring-sown nurse crop, the preparation accorded the land for the grain crop is sufficient for successful results with Red Clover. When Red Clover is seeded alone (a very desirable practice on poor, run-down farms) a fine, firm, well-settled seed-bed is essen- tial. If the ground has been previously planted to a cultivated crop, such as corn, plowing is not always necessary, since good disking will generally put the ground in proper condition. It should be remembered 6 The Albert Dickinson Co., Chicago—Minneapolis that Red Clover, especially in its early stages of development, is not drought re- sistant; in dry seasons, or on land readily affected by droughts, special care should be taken looking to the conservation of mois- ture in the soil. SEEDING RED CLOVER—Red Clover may be seeded either broadcast with ma- chine seeders, or by using a regular grain drill with grass seed attachment. Red Clover often fails to catch because it is not planted sufficiently deep, particularly in case of in- sufficient rainfall. To insure proper mois- ture conditions in light or sandy soils, the seed should be covered one and one-half to two inches, while in clay soils only about one inch is necessary. The usual rate of seeding is ten pounds per acre. For prompt germination, it is advisable, on reasonably loose lands, to follow with light harrow to roughen the surface and thus prevent rapid evaporation of the soil moisture. Red Clover may be seeded in the autumn, about six weeks before frost, or early in the spring while the ground is still freezing and thawing. In seasons where there is ample moisture, or where spring seedings for any particular reason do not succeed, it may be sown in the late spring, after the ground is settled. For hay, Clover should be cut just after full bloom. It shculd then be allowed to remain in the swath until the leaves have become well wilted. Later, if weather per- mits, it is raked into windrows and bunched into cocks. After 36 to 48 hours the cocks are forked over once to prevent heating and later put into the barn. If harvested at the above stage, a maxi- mum of protein and dry matter is present, the leaves are still intact and the stems green. After this period the leaves begin to fall and the protein content is reduced. It frequently happens that consideration for success of the second or seed crop makes it necessary to cut the first crop earlier than at the best haying stage. 7 The Albert Dickinson Co., Chicago—Minneapolis Mammoth Clover Chicago—Minneapolis £ S) =| S DN = om Be} e om = = i] o 2 — ¢ Mammoth Clover (Trifolium pratense var.) Mammoth Clover, also known as Sapling Clover, Pea Vine Clover, Bull Clover and Perennial Clover, is a variety of ordinary Red Clover; it matures about two weeks later than ordinary Red Clover; and, in a measure, this fact makes it impracticable to harvest in the same season both a hay crop and a seed crop. In the northern part of the Northern States, where only one crop of ordinary Clover is possible, Mammoth Clover is usually preferred on account of the better yield. No other Clover is equal to Mammoth Clover for hog pastures. SEEDING—Mammoth Clover is useful in seeding with Timothy for hay, because both bloom at the same time. The larger size of Mammoth Clover plants makes them of slightly greater value than Red Clover as a soil improver. On low ground, the stems of Mammoth Clover are apt to become some- what woody. HARVESTING—The variation in time of maturity of Mammoth Clover enables it to avoid many insect pests which greatly in- jure the fields of ordinary Clover; this item is important in reducing injury from many of the insects which play havoc with the successful production of seed of ordinary Red Clover. On poor, sandy lands in the North, Mammoth Clover gives better results than either Red or Alsike Clover. If grown for hay, it should be cut when in early bloom, rather than past bloom, on account of the tendency of the stems to be- come woody. Poor soils are excellent for seed production because of the less plant growth made on such soils. 9 The Albert Dickinson Co., Chicago—Minneapolis Alsike Clover 10 ‘he Albert Dickinson Co., Chicago—Minneapolis Alsike (Trifolium hybridum) Alsike is especially valuable for hay when grown in combination with grasses, or with Red or Mammoth Clover. In general ap- pearance it appears to be an intermediate between White and Red Clover. It is very hardy and may be sown early in the spring but as the seed is small, it should not be covered very deep. On account of its fibrous root it is not so liable to winter kill as Red Clover. Farmers are using Alsike in some sections where Red Clover can no longer be successfully grown. SOIL—Alsike is especially adapted to moist soils, which are too low in humus and lime to grow Red Clover to advantage. Its effect on the soil is nearly the same as that of Red Clover. SEEDING—If. sown alone, it should be sown in the spring with some nurse crop. About 6 to 10 pounds of seed per acre are required. It is well suited for sowing with mixtures of grass seeds, because of its har- dihood and perennial habit of growth. In comparison with Red Clover, which lasts only two years, Alsike lasts from three to five, or even longer. It is hardier than either Mammoth or ordinary Red Clover. Like White Clover, Alsike is an excellent honey producer. For pasture’ purposes, it is commonly sown with some other kinds of grass or Clover, for instance, Timothy, Orchard Grass, Kentucky Blue Grass, or Red Clover. Where hay or pasture is de- sired, 25% Alsike Clover, 25% Timothy, and 50% Red Clover makes an excellent mixture. For hay, the crop should be har- vested when in bloom. Continuous use of pure Alsike Clover, either as a pasture or as a hay, has a tendency to produce sores on both horses and mules. SEED—Very often seed is taken from the first crop, but an early clipping, especially if the spring is unusually wet, will usually result in a better crop of seed. - 11 The Albert Dickinson Co., Chicago—Minneapolis fa. ev > J) all 2) v ~ ome E Minneapolis Chicago Albert Dickinson Co., 4 he White Clover (Trifolium repens) This hardy species of Clover is a peren- nial found generally throughout the United States. It is prostrate and creeping in habit, rarely growing more than a foot high. The stems lying on the ground take root freely at the nodes from which may arise independent plants. SO!IL—It will thrive on almost any charac- ter of soil. A better growth, however, is ob- tained on a moist well-drained soil, particu- larly in one with plenty of lime and humus. White Clover responds very readily to the application of wood ashes. SEEDING AND USES—It is sown at the same time as Red Clover, but rarely alone. In lawn and pasture mixtures White Clover is sown at the rate of 2 to 6 pounds per acre. White Clover has the relation to Kentucky, Blue Grass that Red Clover has to Timothy. A small proportion of White Clover in permanent pasture often fills up many a bare spot and produces valuable grazing for all kinds of live*stock. It with- stands pasturage well and is not apt to cause bloat in cattle as is often the case with Red Clover. It disappears, however, in extremely hot and dry mid-summer, al- though it withstands drought better than Red Clover, but quickly revives on return of seasonable weather and rain in the early autumn months, and thus furnishes an abundance of fall pasturage. It is also high- ly prized as a honey plant by bee-keepers. SEED—The seed crop matures during July and August in the Northern States. Farmers of central and northern Wiscon- sin practice a two-year rotation in which Barley is harvested the first year and White Clover for seed the second. 13 The Albert Dickinson Co., Chicago—Minneapolis History of Legume Inoculation The value of Clover and other legumes as soil-enrichers was recognized by ancient Roman authors who emphasized the use of legumes in regular crop rotations. Many theories were advanced to explain the bene- ficial action of the legumes. The most plausible one was that the large roots pene- trated the lower soil layers and brought plant food to the surface for the next crop. It was not until 1866 when a German scien- tist, Hellriegel, showed that the success- ful growth of legume plants made on soils containing no nitrogen depended on nod- ules, or swellings on their roots, and that legume plants having no nodules would die as soon as the little nitrogen in the seed was exhausted. Still further investigations revealed the presence of bacteria in the nodules. It was then concluded that the peculiar power of legumes to grow on nitro- gen-free soils was due to bacteria which enter the root, form nodules, gather nitro- gen from the air, and supply it to the plant. Very often the bacteria necessary to pro- duce nodules are absent from soils. In such cases the legumes draw all their nitro- gen from the soil and have no advantages over the more profitable cereal crops. This led to the practice of soil inoculation, or putting into soils the necessary bacteria when they are lacking, and was accom- plished by transferring soil known to con- tain the proper bacteria to the field to be inoculated. The objections to soil inoculation are many. First it is expensive to ship large quantities of soil over a great distance. Second, there is danger of transferring cer- tain plant diseases as “Leaf Blight” or “Wilt” of Cow Peas which has been known to occur in the South. Third, very objec- 14 The Albert Dickinson Co., Chicago—Minneapolis tionable weeds are easily transferred with the soil. The modern method of inoculation is with the use of pure cultures. These are usually put up in small bottles which are easily sent by mail. This company has installed a large, well equipped laboratory for the purpose of supplying farmers with cultures which have been carefully tested out. These are very easily applied. The seed is moist- ened, a little sugar is mixed with the cul- ture, and the mixture is ready to be worked into the moist seed, after which operation seeding can take place. They are sent free with full instructions of how to use them with all our brands of Cow Peas, Soy Beans, or Alfalfa seed. The cultures are branded as ‘‘Nod-o-gen’’ and are mailed direct from the Albert Dickinson Company, at Chicago. NOD-O-GEN Nod-o-gen enriches the soil in nitrogen. Makes your crops thrive. NOD-0-GEN & ogre — iO A i i ga nal? TSS Cow Peas The Albert Dickinson Co., Chicago—Minneapolis Cow Peas (Vigna sinensis) The Cow Pea ranks along with Clover as one of our greatest soil improvers. Kor many years, it has been extensively culti- vated in the Southern States, but its range has gradually extended northward until it is being successfully grown in many parts of Massachusetts, New York, Ohio, Indiana, Illinois and Minnesota. VARIETIES. WHIP-POOR-WILL—The Whip-Poor-Will is considered the standard of all field Cow Peas. It is suitable for either grain or hay production or both. The fact that it can be handled by machinery is bringing it more and more into prominence. NEW ERA—The New Era usually pro- duces a heavy crop of seed and matures in from seventy-five to ninety days. It is one of the earliest of the Cow Peas and is the most easily handled by machinery. See Farmers’ Bulletin 318. . MIXED COW PEAS—A large percentage of the Cow Pea crop comes to market un- der the name Mixed, being composed of different varieties which have grown to- gether. They make a heavy growth of vines and are splendidly adapted for ploughing under for soil improvement. Select varieties suitable to your locality. Early maturing varieties should be planted in the North. SOILS—One of the strong points of the Cow Pea is its ability to grow on poor soils. The roots will go down into the sub- soil and gather food to sustain growth in soils where other legumes, such as Clover and Alfalfa, would die. It will grow bet- ter, however, on rich soil, but over-rich soils will produce an excess of vine in pro- portion to seed they bear. A sandy loam is considered best for seed production. 33 The Albert Dickinson Co., Chicago—Minneapolis SEEDING—When grown for hay produc- tion, Cow Peas may be broadcasted, or put in with a grain drill. If broadcasted, one or two bushels per acre is required; if put in with a grain drill, which gives the most general satisfaction, use three to five pecks to the acre. If grown for seed and hay production, they should be planted in rows twenty-four to thirty-six inches apart, and cultivated two or three times. A grain drill may be used in planting in rows, by closing part of the tubes. The land should be ploughed and well harrowed. As the Cow Pea is a tender an- nual, it will not grow until weather and soil become warm and settled. About the latest date for planting corn is a safe rule to follow. HARVESTING—The proper time to cut Cow Peas for hay is when most of the pods are full grown, and a considerable number of them ripe. If cut at the right stage of maturity, four to five days of dry, sunny weather will cure them into hay of excel- lent quality. COW PEA HAY—Tohis is very nutritious; it is nearly equal to Wheat bran as part of a ration; it is satisfactory for work stock and for beef or milk production, and gives good results when fed to poultry. Cow Pea straw is an excellent roughage and nearly as valuable as timothy hay. See page 14 for information regarding artificial culture inoculation of Cow Peas and other legumes. You get what you pay for when you buy Dickinson’s ‘‘Pine Tree.” 34 The Albert Dickinson Co., Chicago—Minneapolis Italian Rye Grass. 35 The Albert Dickinson Co., Chicago—Minneapolis Perennial Rye Grass. 36 The Albert Dickinson Co., Chicago—Minneapolis Rye Grasses (Lolium italicum and perenne) The two common varieties of Rye Grasses are the Italian Rye (Lolium italicum) and Perennial Rye (Lolium perenne). Both of these grasses are of European origin, and, while very popular there, they are of minor importance in this country, except for a few localities. Soils most suitable for their growth are moist, loamy soils of a lime- stone origin. They do not do well on stiff clays nor will they withstand much drought. They are very easily established, and rel- ished by cattle, but are rather short lived. The Italian Rye Grass lasts only two years and often only one, while Perennial Rye lasts from two to five years. The usual amount of seed to sow per acre varies from 30 to 40 pounds. In this country Italian Rye Grass thrives best in our eastern states, in a region be- tween Pennsylvania and Virginia. It grows somewhat taller and more rapidly than Perennial Rye Grass. It also produces a larger amount of foliage which is coarser, grows more upright, and is of a lighter green color. It may also be distinguished from the other variety by the short awns on the seeds. Because of its short dura- tion it is not valuable for permanent mea- dows. It is advisable to mix it with some other standard grasses like Red Top or Orchard which will increase in value while the Rye Grass decreases. Of the Perennial Rye Grass variety lim- ited quantities are grown in the United States west of the Cascade Mountains on the Pacific Coast. It is a valuable grass in lawn mixtures because of its rapid growth of fine leaved foliage. Although used for both hay and pasture, it is best adapted to pastures of short duration. European coun- tries recommend sowing it in mixtures with other grasses, not to exceed 10% of the whole. Yields of hay vary from two to two and one-half tons per acre. Both grasses produce seed abundantly often yielding 40 bushels to the acre. 37 Meadow Fescue 38 hicago—Minneapolis Cc a) o | i] a & = J om = ~~ i] 8) =) < The Meadow Fescue (Festuca elatior) MEADOW FESCUE — Or English Blue Grass, as it is sometimes called, is a val- uable hay and pasture grass. In nearly all the Northern States and in Canada, where more recently grown, it is coming into spe- cial favor. It may often be used to advan- tage in permanent pasture and meadow mix- tures. It is a very valuable grass to sow on wet or moist lands, as it grows very rapidly and tends to keep down the coarser grasses which naturally grow in_ such places. It will thrive in wet places when trampled by stock, where Timothy, Ken- tucky Blue Grass or Clover would fail. It is particularly adapted to clay and other heavy soils. . SEEDING—Meadow Fescue is usually sown in the fall, from: about August 15th to September i5th, without a nurse crop. It may also be seeded in the spring. The seed-bed is generally prepared by discing a corn fleld or ploughing under grain stubble. A finely pulverized, firm seed-bed is neces- sary for the proper germination of this, as well as other kinds of grass. The seed may be sown broadcast and covered with a har- row, as other grass and Clover seeds usual- ly are, but the general opinion is that a press or disk drill, covering just a trifle more lightly than in sowing grain, gives better results. Fifteen to twenty pounds of seed per acre is recommended. HARVESTING—When used for hay it is cut as it comes into bloom about June 20th to 25th, and usually yields one to one and one-half tons per acre. On exceptionally good soil, by application of manure, this yield may be increased to two and even three tons per acre. Meadow Fescue produces a good quality of hay which is readily eaten by all kinds of stock. Generally speaking, it does not yield so much hay as Timothy, but when established the meadow will live longer. We recommend this for a hay crop where Timothy does not do well. 39 ie" i -ago—Minneapolis Cc Timothy en Oey o) i=) = S H =| om at o opal a -_ el o = 4 oe = a Timothy (Phleum pratense) Timothy is the standard hay of com- merce. The cheapness of the seed, the ease of culture, and excellent quality of the hay make it a favorite. TIMOTHY is also known as Herd’s grass and meadow cat’s tail. The names Tim- othy and Herd’s grass originated after men credited with having introduced this forage into certain sections of this country. Tim- othy Hanson or Hanso, of Maryland, intro- duced the seed from England in 1720 and distributed it through Virginia and Caro- lina. John Herd is said to have found it in a swamp in New England about 1700 and began to cultivate it and later distribute it through New England. Meadow cat’s tail, the oldest name, was given to this grass because of the appearance of the head. SOIL—It is adapted to all soils, but suc- ceeds best on moist loams and clays. The life of a Timothy meadow varies according to soil and climate. It produces more profit- able yields the first and second years. SEEDING—Timothy is grown in a four or five-year rotation; fifteen pounds of Tim- othy is considered a full seeding when used alone; when seeded with Clover, Wheat, Oats or Barley, eight to twelve pounds of Timothy with four to five pounds of Red Clover is a desirable mixture. HARVESTING—It is’ preferable to cut Titmothy after the seed is formed and in full milk on account of the roots being bet- ter able to withstand drought. It should be cut four inches from the ground, as most Timothy is killed by mowing close and early, before it has come to maturity. 41 The Albert Dickinson Co., Chicago—Minneapolis evenness Minneapolis Chicago @ rl 8 a.) o = s) Pp a B) —) ~~ = cy 4 e Albert Dickinson Co., Th Kentucky Blue Grass * (Poa pratensis) Kentucky Blue Grass is the ‘King of Grasses.” As a pasture grass it is without a rival. To the stock farmer it is his lead- ing asset; once established, a Blue Grass pasture is a source of permanent income. Its only enemy is the burning rays of Au- gust sun, but with the returning cooler days and autumn rains it quickly restores its vigorous aftermath which remains abundant until checked by settled winter weather. SOIL—It requires a good soil, containing -some lime, in order to yield profitable crops, or produce good lawns. SEEDING—The main point is to sow early enough in the spring so that the grass will get a sufficient hold to resist the neat and drought of summer; or, if sown in the fall, the seeding should be in the lat- ter part of ‘August or early in September. If sown at that time, the fall rains will cause the seed to germinate quickly and grass to grow rapidly;- if sown much later it is liable to be killed by frost. If sown alone, 15 to 20 lbs. of good seed should be sown per acre. When-used for lawns, sow at the rate of three bushels per acre. Kentucky Blue Grass may be sown with - Rye, Wheat or Barley; the grain should be sown first, the land harrowed and, if pos- sible, rolled. After this the grass seed may be sown and covered very lightly; it will grow without covering, but light covering is ‘advisable. HARVESTING—Kentucky Blue Grass blooms in the latter part of May and is ready to harvest about June list. It is one of the easiest grasses to cure. USES—It is used mainly for lawn and pasture purposes. If intended for perma- nent pasture, it should not be grazed very closely for the first two years, or until it becomes well established. Owing to its perennial habit and thick growth of sod, it is particularly suited for lawns or for turfing the slopes of terraces and embankments where the soil is good. 43 Canada Blue Grass 44 The Albert Dickinson Co., Chicago—Minneapolis . Canada Blue Grass (Poa compressa) Canada Blue Grass, also called Virginia Blue Grass or wire grass closely resembles Kentucky Blue Grass. The stems are flat, almost solid, rather hard, and bluish green in color; whereas, the Kentucky Blue Grass grows taller and has round and weaker stems of a more greenish color. SOILS—It likes soils composed chiefiy of clay, particularly stiff clay soils of low fer- tility. On gravelly clay soils it does well, but on sandy soils it is seldom found in quantity. Soils too low in fertility and lime to grow Kentucky Blue Grass may yield a fine crop of Canada Blue Grass. It is more advisable to sow Red Top and Orchard Grass with it on such soils. SEEDING—Sow in the early spring on Wheat, or with grain in the fall, at the rate of 15 lbs. per acre, for, although the srass volunteers readily in, Wheat fields, the addition of seed practically insures a perfect stand the first year following the Wheat crop. This practice applies to sec- tions where the grass occurs commonly. In sections where it does not grow naturally in abundance, 20 lbs. or more per acre are recommended. USES—Canada Blue Grass is of value chiefly as a pasture grass, making good grazing of nutritive value for stock, espe- cially beef and dairy cattle. The quality of the hay produced is very good, being highly prized by horsemen, but the yield is not sufficiently high to make it of much value for this purpose. When used for either lawns or golf links, Canada Blue Grass should be kept very closely clipped, for otherwise it becomes very wiry and makes a turf of poor texture. DISTRIBUTION—Canada Blue Grass has the same general distribution as Kentucky Blue Grass, but it is not so abundant. It can doubtless be used farther south than Kentucky Blue Grass, because of its superior resistance to drought and extended periods of hot weather. 45 46 The Albert Dickinson Co., Chicago—Minneapolis Red Top (Agrostis alba) Red Top is highly thought of, both as a permanent pasture and as a meadow grass for hay. It thrives under a wider range of soil and climate than any other culti- vated grass. Plants grow from 1 to 3 feet high, are strongly stoloniferous, especially upon moist soils, making a firm sod able to withstand grazing and tramping by live stock. The sod of this grass is also use- ful in preventing soils from washing. SOIL—For sour or acid soils, swampy or meadow lands liable to overflow, or soils not quite rich enough for Timothy, or other Grasses or Clovers, Red Top is especially valuable. It will not do well in sandy or leachy soils, but it is said to be adapted to a wider range of soil and climatic con- ditions than any cultivated grass grown in America. SEEDING—If sown ‘alone, one bushel (14 lbs.) of solid seed per acre is the usual rate of seeding. If sown in the chaff, double this amount should be used. It may be sown alone either spring or fall, or with some small grain as a nurse crop. If cov- ered after sowing, it should be done very lightly, rolling being preferable to brushing or harrowing. HARVESTING—The proper time to cut Red Top, in order to secure best quality of hay, is when in full iiower. It is more eas- ily cured than any other grass; cut in the morning of a clear day—after the dew is off, it is ready to be raked into windrows in two hours, and put into cocks late in the afternoon. It is often sown with other Grasses and Clovers, especially Timothy and _ Clover. These additions increase both the quality and quantity of the hay. The dense sod of Red Top will continue its growth for a longer period during the year than almost any other grass. 47 The Albert Dickinson Co., Chicago—Minneapolis Orchard Grass icago—Minneapolis Ch e) 2) =| S Q a= ak a m= 7 he o ££ om < 2 = Orchard Grass (Dactylis glomerata) Orchard Grass is a standard grass, grown to some extent in every state in the Union. It yields about the same amount of hay as Timothy, and, if cut at the right period, is nearly equal in feeding value. SO!lL—Orchard Grass grows upon every soil not saturated with water. Its prefer- ence is an alluvial soil, moderately dry, por- ous, and with a considerable amount of sandy material. It is easily established, however, on any fairly well-drained soil. The land should be ploughed deep, and the soil well-pulverized. SEEDING — Twenty-five to thirty-five pounds of Orchard Grass per acre are re- - quired.: A mixture of twelve pounds of Red Clover and twenty-five pounds of Orchard Grass is very desirable. Mixtures of Orchard Grass with other grasses, especially with Tall Meadow Oat Grass and Meadow Fes- cue, are giving good results for both hay and pasture. Orchard Grass is generally sown in the spring, but, under favorable conditions, will do well if seeded in the fall. It may be sown either with small grain or alone. HARVESTING—It should be cut for hay the latter part of May or first of June, when it is just in bloom, as the quality is best at this stage and yield maximum. Curing should be done with as little sun as pos- sible. USES—It is both a pasture and hay grass. After a crop of hay has been taken off in May or June, the aftermath will furnish a desirable pasture throughout the remainder of the summer and fall season. It stands grazing well, will resist drought better than almost any other grass, starts growth very early in the spring and is one of the latest grasses to be affected by frost in the fall. ‘It will grow in the shade, which charac- teristic enables the farmer to utilize his wood lots as pasture. 49 The Albert Dickinson Co., Chicago—Minneapolis Smooth Brome-Grass 50 The Albert Dickinson Co., Chicago-—-Minneapolis Smooth Brome-Grass (Bromus inermis) The introduction of beardless (also called smooth, Hungarian and awnless) Brome- grass into the arid and semi-arid regions of the West and Northwest has given the peo- ple of those states a pasture and meadow grass of great promise. As it is thoroughly permanent and grows with wonderful rapidity, producing heavy crops and luxuriant pastures, its value to the farmers in dry regions cannot be over- estimated. All kinds of stock eat it with relish, and chemical analyses show that it is rich in flesh-forming ingredients—much more so than Timothy. It is very hardy and, when once established, is not injured by severe spring and fall frosts. As it starts to grow very early in the spring be- fore any of the grasses upon native prairies show any signs of life, and remains green and succulent far into November, it will supply the long-felt want of early spring end late fall pastures. The yield of hay from Smooth Brome- grass varies from one to four and a half tons per acre. The quality of the hay is excellent, fully equaling that of Timothy in palatability and nutritive qualities. In or- der to obtain the best product, the hay should be cut at time of full bloom. One important feature which distinguishes Smooth Brome-grass from other hay grasses is that it does not deteriorate rapidly after the flowering period. After furnishing three or four crops of hay, the sod thickens up too much for a good growth of stems. This thickening occurs sooner if the grass is al- lowed to ripen seed, than it does when it is cut for hay, or if it has been seeded heavily at first. The land should be fall plowed, disked and harrowed thoroughly, then seeded in the spring except in California, Oregon and Washington, and probably in the Southern States, where it is preferable to sow in Oc- tober or November. Sow broadcast at rate of 18 to 20 pounds per acre and harrow thoroughly. 51 Slender Wheat Grass 52 The Albert Dickinson Co., Chicago—Minneapolis Slender Wheat Grass (Agropyron tenerum) Slender Wheat Grass, often called West- ern Rye Grass, is a native of this country and is cultivated in the Dakotas and the Canadian Northwest. The stems and seeds are similar to those of quack grass. The chief difference is in the root system. Quack grass, popularly known as a dangerous weed, has strong underground rootstocks while Slender Wheat Grass grows very fibrous roots, much similar to those of ordi- nary grains. SEEDING—The seed is sown in the spring as early as possible on a well prepared and packed seed-bed. It is usually sown at the rate of 20 pounds per acre with a nurse crop. Care must be exercised not to cover the seed too deeply. When sown with a nurse crop, the grass does not yield hay the first season but produces heavily the second year. Some growers suggest sow- ing Red Clover with this grass. Such a mix- ture helps to overcome the slippery nature of the grass and makes it more easily han- dled; it also gives a better aftermath for pasture. It is not advisable to practice au- tumn seeding on account of the severe win- ters in sections where it is grown. USES AND VALUES—Slender Wheat Grass is better adapted to use as hay than Bromus inermis, but does not afford as good a pasture since it does not propagate by root stocks and consequently does not with- stand stamping and grazing. This grass is also becoming popular in crop rotation, es- pecially in Northwestern Canada. For this purpose many farmers value it more than Bromus, as it can be plowed up without dif- ficulty and the land seeded to some other crop. HARVESTING THE SEED—When the crop is desired for seed, it is usually han- dled and threshed in the same manner as small grains. While not as heavy a yielder of seed per acre as Bromus, it is easier to handle and clean. 53 Millets (Chaetochloa italica) Millets seldom have a regular place in farm crop rotation, but are used rather as a “catch” or substitute crop. Where Corn cannot be planted to advantage, land is rough, labor scarce, or there is liable to be a shortage of hay, Millets have long been a favorite crop. They are also an excellent crop to grow on foul land to get rid of weeds, giving practically the same results as fal- lowing, or summer cultivation, and in addi- tion a crop of forage. SOILS—Best results are obtained on rich mellow soil, but Millets may be grown with varying success on a large variety of soils. They are shallow feeders and rapid growers, so that, if the surface does not contain the necessary available plant elements, barn- yard manure or some other fertilizer should be applied. SEEDING—They are rather sensitive to cold and seeding: should in all cases be postponed until the danger from frost is past. However, seeding should take place before the dry period of summer begins. They may be sown broadcast or drilled. When grown for seed or silage, they are fre- quently drilled in rows far enough apart to permit cultivation, in which case about half the seed ordinarily sown is used. The amount usually sown per acre is from forty to fifty pounds of Common, Hungarian or German Millet and half of that for Siberian Millet. HARVESTING—For hay purposes Millets may be cut when the heads begin to ap- pear until they are in late bloom. The cut- ting should never be delayed until the seeds have formed nor is it advisable to harvest the crop for hay too early as it is apt to have a more or less laxative effect upon animals eating it. , SOILING—Under favorable conditions, the crop will be ready for feeding forty to fifty days from the time of seeding. 54 The Albert Dickinson Co., Chicago—Minneapolis - SILAGE—No difficulty is experienced in making silage from Millets, but since they are so palatable and as easily handled as hay, they are likely to be handled in the lat- ter way. SEED—WMillets may be harvested for seed in the same manner as ordinary grain. Time most suitable to harvest the crop for seed is when the seed is in the “stiff dough.” Yields vary from 15 to 40 bushels per acre. TRADE MARK REG.U.S. PAT. OFF, Dickinson Brands are the Best 55 The Albert Dickinsor Co., Chicago—Minneapolis Hungarian Millet 56 The Albert Dickinson Co., Chicago—Minneapolis Hungarian Millet — (€haetochtoa italica) eset Millet, also called Hungarian Grass, was introduced into this country shortly after the introduction of Common Millet. It is well adapted to the northern Millet growing section where there is a reasonable amount of rainfall. The length of the growing season is intermediate be- tween the Common and the German. This variety is giving excellent results over a wide territory and we believe that under suitable conditions it is one of the best va- rieties a farmer can grow. The quality of hay is somewhat better than that of Ger- man and: next to Common. While not as drought resistant as Common Millet, it will usually produce better yields under favor- able conditions of soil and climate. It has a tendency to persist in the soil when al- lowed to mature seed before harvesting, but seldom becomes troublesome except on light sandy soils or those recently brought un- der cultivation. The heads are short, erect, dark purple in color and very compact. Seeds are yellow and purple in color and oval in shape. Stems are slender, have a tendency to branch, and bear rather nar- row green leaves. Like Common this va- riety produces a number of plants from one seed. packé R BRay,, EX TRADE MARK REG. U.S. PAT. OF+ Dickinson Brands are the Best 57 The Albert Dickinson Co., Chicago—Minneapolis Chicago—Minneapolis Millet tO by PON & & = ss e S The Albert Dickinson Co., German Millet (Chaetochloa ‘italica) German Millet is a very popular variety in the South and Central States where it . has been under cultivation since the early sixties. It thrives best in soil subject to considerable rainfall and will not resist drought as well as the smaller varieties. The growing period is from 14 to 21 days longer than that of Common or Hungarian Millet. The hay is coarser and less highly valued for feed. However, when the for- age can be fed in the green state, it will be found to be an excellent variety to grow because of the high yield. - German Millet is a later developed va- riety and is not constant in its characters. When examining a field many, perhaps most, of the heads may be typical of the variety, but usually there are many which can searcely be distinguished from Common Mil- let or other standard varieties. Typical German Millet grown in the South becomes much modified when grown in the North. The heads are large and broad, and com- posed of clustered branches with purplish awns. Leaves are rather short and broad. Seeds, like those of Common Millet are yel- low but smaller in size. REG U.S. PAT OFF. iT STANDS ALONE 59 The Albert Dickinson Co., Chicago—Minneapolis Common Millet 60 The Albert Dickinson Co., Chicago—Minneapolis Common Millet (Chaetochloa_ italica) Common Millet was one of the first of the foxtail millets to be introduced and come into general cultivation in the U. S. It is also the earliest and hardiest variety grown in the northern part of the Millet belt. It is very drought resistant and will produce a fair crop on the poorer classes of soils. Under ideal conditions of soil and moisture, stock feeders prefer this Millet for hay to others because of its finer qual- ity, there being less loss in feeding it. Ger- man Millet usually produces better yields under favorable conditions of soil and mois- ture, but under average conditions Com- mon Millet produces more forage of finer quality in the Northern States. Although one of the earliest of the fox- tail Millets, it is most constant in its char- acters. The heads are nodding, medium in size, rather compact at the tip, but open at the base, and taper toward the tip. Seeds are somewhat larger than those of Hun- garian or German, oval in shape, and yellow in color. Stems are slender, do not usually branch, and produce broad leaves. This Mil- let stools freely, especially, when grown on rich soil. TRADE MARK REG.U S.PAT. OFF. Gives Satisfaction 61 The Albert Dickinson Co., Chicago—Minneapolis iberian Millet Ss ie 3 a % e —| g om coal f i $ o son Co., The Albert Dickin Siberian Millet (Chaetochloa italica) _Siberian Millet is regarded as one of the best varieties for general cultivation in the Western States. Like many other val- uable plants this variety of Millet was in- troduced into this country by the United States Department of Agriculture from Rus- sia. It belongs to the foxtail group under which Common, Hungarian, and German Millets are classified. It matures about the same time as Common and Hungarian Mil- lets and has been successfully grown in sections where the season is too short to mature a corn crop. The habit of growth, beard, and chaff are much similar to Hungarian Millet. The heads are drooping, somewhat larger than either those of Common or Hungarian Mil- lets, tapering at both ends, with rather con- spicuous, closely flowered subdivisions. Seeds are of about the same size and shape as those of Common and Hungarian Millets, but white to orange in color. Probably no variety of Millet produces a heavier yield of either seed or forage, or a better quality of hay. Its abundant growth of stalk and drought resistant qualities has brought it into high favor among stockmen in the Northwestern States. Moderate Cost The Albert Dickinson Co., Chicago—Minneapolis Japanese Millet 64 The Albert Dickinson Co., Chicago—Minneapolis * Japanese Barnyard Millet (Panicum Crus-galli) The seed from which, so far as known, all the Japanese Barnyard Millet now culti- vated in the United States has descended, was brought to Amherst from Northern Japan in 1889 by Wm. P. Brooks, now Di- rector of the Massachusetts Agricultural Ex- periment Station. Throughout Japan the seed of this Mil- let is considerably used as human food, be- ing prepared in many ways which are pe- culiar to the country. The capacity of this Millet for seed production is very great. It has sometimes. yielded in Amherst nearly 100 bushels of 35 pounds each per acre. In composition, the seed closely resembles Oats and in feeding experiments in Amherst, meal made by grinding the seed, fed in connection with other grains has seemed to be fully equal to oatmeal in rations for milch cows. The seed is valuable also as food for poultry. It is not, however, as a seed crop that the Japanese Millet will be principally valued in the United States, but for for- age. 1. For Green Feed: In the opinion of the introducer, the Japanese Barnyard Mil- let is likely to prove of greater value as a green food than for any other purpose. Its capacity for production is great. The for- age is tender and highly relished and in nutritive value appears to be about equal to the best green Corn fodder. Yields at the rate of rather more than twenty tons per acre are easily obtained. In using this Millet as a green food, it is best_to begin cutting just before the heads appear.. That portion of the Millet which is cut prior to the formation of the seed will produce a considerable second crop, which may be either cut for later feeding or fed off, as preferred. 2. As an Ensilage Crop: The _ intro- ducer regards Japanese Millet as superior 65 The Albert Dickinson Co., Chicago—Minneapolis for ensilage to any of the cereal grains except Corn, or to any of the other Millets. 3. As a Hay Crop: Japanese Millet, on account of extreme succulence, is a some- what difficult crop to cure. If well cured, however, chiefly in the cock, it makes an extremely palatable and nutritious hay high- ly relished by all classes of stock, partic- ularly by horses, which seem to prefer it to good Timothy hay. So far as is known, moreover, hay from this species of Millet does not cause kidney troubles, which often follow the free use of hay made from the other varieties of Millet. SOIL AND CLIMATIC ADAPTATION— Japanese Millet requires for most satisfac- tory results rather rich and retentive soils. On the thin, light soils, liable to suffer from the effects of protracted dry weather, it will prove unsatisfactory. This Millet will be found of great value throughout the north- ern half of the United States, except in the semi-arid belt lying between the Missouri and the Rockies, and even in this section it can undoubtedly be grown with great success under irrigation. TIME AND MANNER OF SOWING—The heaviest crops are obtained from relatively early sowing in any given locality, within those dates best suited for the planting of corn. It grows rapidly, and in the latitude | of Amherst has given yields as high as twelve tons per acre of green forage when sown as late as the first of July. For seed production, the Millet should be sown in drills, but for forage broadcast sowing is best. From twelve to fourteen pounds of seed per acre will be sufficient on good soils for relatively early sowing. On poorer soils and for late sowing, the quantity of seed should be proportionately increased. It is better to be safe than sorry— insist on sowing Dickinson’s ‘Pine Tree.”’ 66 The Albert Dickinson Co., Chicago—Minneapolis Corn Millet Broom Chicago—Minneapolis 3 =) g 9 ® & Z 3 om a E o 2 < Py R = Broom Corn Millets (Panicum miliaceum) Broom Corn Millets have not come into general use in the United States, but are grown extensively in Europe. In the North- west this crop is highly prized because of its ability to mature a crop of seed in short, dry seasons, thus serving to some ex- tent as a substitute for Corn. VARIETIES—The different cultivated va- rieties differ in habit of growth and char- acter of heads, but are chiefly distinguished by the color of the seeds. The latter may be white, yellow, red, or even black. The varieties most popular in the Northwest are Broom Corn and Early Fortune Millets. The . Broom Corn Millets will grow on a variety ' of soils, but the:.best results are obtained on loams with little clay and not too much sand. : SEEDING—Like foxtail Millets, these Mil- lets are rather sensitive to cold and seed- ing should be postponed until the ground is thoroughly warm. However, it should take place before the dry spell of summer begins. A succession of crops for soiling or silage can be practiced by sowing at periods of two or three weeks from May 10th to late in July. For hay purposes, use from one-half to three-fourths of a bushel, and for seed from eight to twelve pounds per acre. HARVESTING—For soiling or for hay, Broom Corn Millets, may be cut as soon as they “head out” or before. Best quality of _hay, however, is obtained by cutting the crop during the bloom stage. For silage they may be cut any time be- tween heading out and the formation of seeds. When desired for seed these Millets are harvested like ordinary grain during the late dough stage. Yields varying from 50 to.60 bushels per acre are frequently re- ported from the Northwest. USES—The seed is richer, both in pro- 68 The Albert Dickinson Co., Chicago—Minneapolis tein and fat than that of foxtail millet. Very satisfactory results have been obtained in feeding it to swine and young cattle, and is an excellent grain on which to prepare animals for the market. It is better adapted for human food than the seed of any other Millet grown in this country and makes a good poultry food. TRADE MARK REG.U.S. PAT. OFR Dickinson Brands are the Best 69 The Albert Dickinson Co., Chicago—Minneapuolis hicago—Minneapolis Cc » Ey S o ba @ £ a < kinsen Co., ic The Albert D Amber Cane (Andropogon sorghum Brot.) Amber Cane is one of the oldest and earliest maturing varieties of Sorghum now: in use. It requires approximately 70 to 100 days to mature, depending on soil and cli- matic conditions. Because of its early maturity it has become very popular in the Northern sections of the United States. . SOILS—The best yields are obtained on rich sandy loams, but when grown on gum- bo, hard pan, or other poor soils, it is more _ successful than other crops. Since the growth of the plants is very slow during the first few weeks, it is essential to have the soil free ef weeds and of good tilth, otherwise the plants may be overwhelmed with weeds. SEEDING—Soil preparation same as for corn. May be sown broadcast at the rate of 75 to 100 pounds per acre, thus produc- ing a fine quality of hay, or planted in rows 21 to 24 inches apart to permit cultivation. For soiling or silage purposes, 8 to 10 pounds to the acre are planted in drills. CULTIVATION—When sown broadcast, it may be safely harrowed until 4 to 6 inches high without injury to the plant. Drilled fields may be first cultivated with a light spike tooth harrow driving over the fields parallel to the rows. HARVESTING—For silage or fodder, like corn, Cane is best harvested when the seed is in dough stage, using an ordinary Corn binder. Fields that are sown broadcast may be advantageouslv harvested with a grain binder. Dry fodder of Cane is equal if not superior to Corn because of its juicy and palatable stems. For hay, it may be har- vested any time after large enough to cut as ordinary Millet hay, though the best qual- ities are obtained shortly after blooming. YIELDS—Reports range all the way from five to forty tons of green forage, and from two to twelve tons of hay per acre. Grow- ers of both Sorghum and Corn agree that Sorghum ordinarily outyields Corn for for- age except in the heart of the Corn belt. 71 Dwarf Essex Rape 72 The Albert Dickinson Co., Chicazgo—Minneapolis Dwarf Essex Rape Dwarf Essex Rape is a biennial plant of great forage value. A much larger acreage of this forage crop could be grown to advan- tage for green feed during the summer and fall months when the supply of grasses and Clovers is often limited. SOIL—For its best development Rape re- quires a rich, moist, loamy soil, but will usually do well in any but light sandy soils and stiff clays. SEEDING—Throughout the Northern States, seeding as a rule takes place from the first of May until the last of July. Under favorable conditions use three to four pounds of seed per acre and preferably drill it far enough apart to allow cultivation. With favorable conditions, good crops may be obtained from broadcast seeding. In some sections it has been found profit- able to sow Clover and Rape together. A good stand of Clover is obtained in this way, and the two make a good hog or sheep pasture during the fall months. Rape is sown on Corn ground, just pre- ceding the last cultivation. This makes a splendid fall feed for cattle, sheep or swine. CULTIVATION—If the seed has been drilled, the crop should receive at least three or four cultivations during its early growth. USING THE CROP—The Rape is usually ready for use in about 8 or 10 weeks from date of seeding. Stock as a rule is turned into the field, and allowed to remain until the Rape is pastured off. It is said to be without a rival in all the list of succulent summer and fall feeds for sheep. DANGER FROM BLOATING—Cattle, sheep and hogs may suffer seriously from bloating, if sufficient care is not taken. It is best to give the animals a full feed, have them well satisfied with other food before they are turned into the Rape. Wait until the dew is off and leave them on but a short time the first day. Salt should be freely supplied. ‘ 73 W heat (Triticum vulgare) The history of Wheat is coincident with that of man. The early lake dwellers of Switzerland cultivated a variety during the Stone Age, while the Chinese grew Wheat 2700. Be C, Wheat-may be classified into spring and winter varieties, into hard and soft varie- ties, or according to botanical differences. CLIMATE AND SOILS—Wheat is adapted to a very wide range of climate, but the best yields and best qualities of Wheat are produced in a temperate climate where the seasons are sufficiently long to allow 100 to 125 days of good growing weather and where the rainfall is not less than 20 inches, quite uniformly distributed throughout the erowing period. SEEDING—A thorough preparation of the soil by fall plowing and cultivating is de- sirable for the growing of either spring or winter Wheat. Seeding time of winter Wheat in the Northern sections varies be- tween the 10th of September and the last of September. In the case of spring Wheat, seeding should take place as early as weather and soil will permit. Sowing 6 to 8 pecks per acre in drills has been recom- mended by several experiment stations. HARVESTING—Wheat is considered ma- ture when the berry is in the dough stage and the straw begins to turn yellow. If harvested too early, there is apt to be a loss in yield as the increase of grain is most rapid up to the soft dough state. Cut- ting is usually carried on with a grain binder which binds the grain into bundles. These should be put into round shocks, and capped with one or two extra bundles to prevent the Wheat heads from being ex- posed to rain and dew. Preservation of the bright color in Wheat is very desirable in good milling Wheat. THRESHING—When weather conditions permit, the most economical practice is to 74 The Albert Dickinson Co., Chicago—Minneapolis thresh directly from the shock. During rainy seasons or in humid sections, it is preferable to store the grain either in stacks or barns, and allow it to sweat. USES—Wheat is primarily used for the production of flour from which different forms of food are made, while its by-prod- ucts, which are of high feeding value, are fed to domestic animals. YIELDS—Yields vary greatly with cli- mate, soil and cultural methods. Different cultural methods in growing Wheat were tried out at Kansas Experiment Station and the yields obtained varied from 4% to 38% bushels per acre. The average yield of Wheat in the United States is 14 bushels per acre. Dickinson Brands are the Best 76 The Albert Dickinson Co., Chicago—Minneapolis Fife Wheat 76 The Albert Dickinson Co., Chicago—Minneapolis Fife Wheat It is generally agreed that Fife Wheat was originally introduced from the northern Volga River valley district of Russia, but confirming details are lacking. Much cred- ence is given to the following statement published by the Canadian Agriculturist of 1891. “About the year 1842, Mr. David Fife, of the township of Otonabee, Canada West, now Ontario, procured, through a friend in Glasgow, Scotland, a quantity of Wheat which had been obtained from a cargo di- rect from Danzig. As it came to hand just before spring seed time, and not knowing whether it was fall or spring variety, Mr. Fife concluded to sow a part of it that spring and wait for the result. It proved to be a fall Wheat, as it never ripened, ex: cept three ears, which grew apparently from a single grain. These were preserved and although sown the next year under unfavor- able circumstances, being quite late and in a shady place, it proved at harvest to be entirely free from rust, when all Wheat in the neighborhood was badly rusted. The produce of this was carefully pre- served and from it sprung the variety of Wheat known over Canada and Northern States by the different names of. Fife, Scotch, and Glasgow.” it is a popular hard spring Wheat of the Northern Great Plains and Canada becoming established at the introduction of the purifier and roller mills in 1870. It is considered the best bread Wheat. The plant grows to medium height but ripens several days earlier than Blue- stem, which very often enables it to escape rust and drought or frost in the Northern latitudes. The glumes or outer coverings of the grain are white, smooth, and awn- less. Kernels are dark red, rather broad in proportion to the length, have very wide grooves and are slightly harder than those of the Bluestem. Like Bluestem it is reasonably drought resistant, seldom lodges, and is considered somewhat more hardy. 77 Bluestem Wheat 78 The Albert Dickinson Co., Chicago—Minneapolis Bluestem W heat Data relative to the time and source of introduction of Bluestem Wheat into the Northern Great Plains and Canada are very indefinite. However, like Fife Wheat, it was not firmly established as a profitable crop until 1870, coincident with the intro- duction of the purifier and roller mill. It is a very popular hard spring Wheat grown throughout the Northwest and in some lo- calities yielding much higher than Fife. It is slightly inferior to Fife as a bread Wheat but under favcrable conditions the quality of the fiour is practically the same. It grows somewnat taller, is reasonably drought resistant, seldom lodges, but requires from 3 to 10 days longer to mature. Heads are beardless, glumes or outer covering white and velvety. Kernels are dark red with wide out-curving, grooves, and somewhat larger but slightly softer than those of the Fife. TRADE MARK REG U S PAT OFF. Dickinson Brands are the Best 79 The Albert Dickinson Co., Chicago— Minneapolis Marquis Wheat 80 The Albert Dickinson Co., Chicago—Minneapolis Marquis W heat Marquis Wheat is of Canadian origin, de- veloped and propagated at the Central Ex- periment Station, Ottawa, Canada. In 1903 Marquis Wheat among other cross-breds was selected on high gluten content by Dr. _C. E. Saunders. ’ The following year it was grown separately, but not until the baking test in 1907 was made were its fine qual- ities of high strength in breadmaking and good color demonstrated. That same year it was sent to Saskatchewan for field trial, where it proved superior to all known va- rieties. The kernel is short, broad and plump, has a trough shaped crease similar to that of Fife, and weighs well per bushel. The color of the kernels is from a medium to dark red. ‘The texture of the grain varies with the season and the kind of soil on which the Wheat is grown. It is a beardless variety with the excep- tion of a few awns near the tip. It grows to medium height, has good strength of straw and matures 3 to 10 days earlier than the Fife or Bluestem. An early maturity often insures grain against severe attacks of rust and hot weather, or frost in north- ern latitudes. This advantage resulting in increased yields. On the uniform trial plots at Brandon Marquis Wheat yielded 10% more than Red Fife during a period of four years and 50% more at Indian Head during a five year test. Although a comparatively new variety, its popularity is rapidly increas- ing in the Wheat growing sections. Your protection lies in seeing our brands on the bags. 81 The Albert Dickinson Co., Chicago—Minneapolis Preston (Velwet Chaff) 82 The Albert Dickinson Co., Chicago—Minneapolis . Preston (Velvet Chaff) Preston or Velvet Chaff Wheat is a com- mon spring bearded Wheat with smooth white glumes or chaff. The kernels are hard, red in color, and of medium size. This Wheat appears better adapted to eastern and central South Dakota than elsewhere, although it is a very popular Wheat in parts of Minnesota and North Dakota. The number of days required to mature the crop is from 80 to 100 days. It is drought resistant but is more susceptible to rust than the Fife Wheat. In some sections it yields higher than any of the spring Wheats including Durum. The amount of flour produced is about equal to that of Fife Wheat but hardly eaual to the Bluestem. The volume of loaf is slightly less than either the Fife or Bluestem. The name Velvet Chaff is a misnomer, be- cause the glumes of this Wheat are smooth. For this reason the United States Depart- ment of Agriculture has adopted the orig- inal name “Preston” for the group of beard- ed common spring Wheats, as most of the bearded Wheat grown is the Preston variety which originated in Canada. It was bred from a cross between Lodaga, a Siberian Wheat, and the well known Red .Fife by Dr. A. P. Saunders of Ottawa, Can- ‘ada, in 1888. This variety was first grown by the Minnesota Agricultural Experiment ‘Station in 1895, as Minn. No. 188. It was widely distributed under the number in- stead of under the name Preston. Very soon the seed appeared on the market at different places under various names. Be- sides the name Velvet Chaff, bearded spring Wheats are often called Bearded Red Fife or Bearded Fife, but these names are mis- leading as these wheats are really not Fife Wheats, so that the name Preston is prefer- able. 83 The Albert Dickinson Co., Chicago—Minneapolis Turkey Red Wheat 84 The Albert Dickinson Co., Chicago—Minneapolis Turkey Red Wheat The original home of Hard Winter Wheat is in the area of Russia just north and east of the Black Sea and north of the Cau- casus mountains. Soil and climatic condi- tions in certain sections of our great plains are strikingly similar to those of, the orig- inal home. Turkey Red Wheat was first introduced into the U. S. in the early. seven- ties by emigrants from Crimea who set- tled in Kansas. It is a bearded variety, with grain of good milling quality, and white chaff that holds the kernel firmly in the head, pre- venting shattering. The head is of me- dium size, nearly square at the center, and rather tapering towards the tip. Kernels are thick in proportion to length, and dark amber in color. The gluten content is large, practically equal to that of hard spring Wheat, but differs in quality. The expansive power or strength is slightly less and there is pessibly a shade more of color in the hard winter Wheat bread than in. the hard spring. Of the hard winter Wheats, Turkey Red is considered as the best bread Wheat. Throughout the central and eastern United States, the straw grows weak and has a tendency to lodge, but under dry land conditions, it stands up well and causes little or no trouble. gOvARE DEg, TRADE MARK REG.U.S.PAT.OFF. Dickinson Brands are the Best 85 The Albert Dickinson Co., Chicago—Minneapolis et Chicago—Minneapolis Durum Wheat 6 i=) =| —) @ =| om ak i) o_ | ~~ i z < g = Durum Wheat (Triticum durum) Since 1901 Durum Wheat has become an important variety of Wheat, wonderfully in- creasing the grain production in this country especially in semi-arid sections. It owes its popularity in regions of low rainfall to its drought, smut, and rust resistance, to its vigorous growth, early maturity, and its pro- ductiveness. Durum Wheat is usually taller, has wider leaves and grows more vigorous than com- mon Wheat; but tillers less. The heads are heavily bearded, large in size, and vary from light yellow to black in color depend- ing upon the variety. The kernels are large, very hard, being less starchy than common varieties, and vary in color from light yellow to reddish yellow. The quality of Durum Wheat is lowered when grown in humid areas or in seasons that are abnormally wet. Durum is used primarily in the manufacture of a coarse flour called semolina, from which macaroni and other forms of edible pastes are pro- duced, and in the production of flour for baking. Bread made from Durum Wheat flour is yellow in color and smaller in size, but the absorption or strength of this flour is in most cases higher than that of com- mon varieties and this results in more loaves per barrel of flour. The bread has a distinct nutty taste, is slightly sweeter, and holds moisture better than bread made from other flours. Cultural methods are similar to those of other Spring Wheats except in the rate of seeding. The amount to sow per acre de- pends largely on soil and local conditions but under favorable circumstances from 3 to 5 pecks will give good results. In sections most adapted to its growth, yields from 40 to 50 per cent over common Wheat are pro- duced, and a gain of from 15 to 25 per cent for Durum in more humid areas. 87 The Albert Dickinson Co., Chicago—Minneapolis Hy 7 H é H u ae + f j big to H f.5! eee a 3 H WA 2 Z i fi ied i j H I rf “i er ? ; fi 88 Chicago—Minneapolis The Albert Dickinson Co., Emmer (Triticum diccocum) Emmer, wrongly called Speltz, is a spe- cie of Wheat cultivated since prehistoric times. It is successfully grown in all our Northern States from Minnesota to Wash- ington, in Alaska, and in semi-arid districts further south. It is also fairly well adapted ‘to humid areas. This Wheat is classified into winter and spring varieties. The latter is being culti- vated most extensively in the North. A description of the plant and seed is ap- plicable to both. The straw is stiff, and somewhat taller than that of the ordinary Wheats. Leaves are broad and usually vel- vety, heads almost always bearded and much flattened on the two-row sides. The spikelets generally contain two kernels, compressed in shape, one located slightly higher than the other. These remain in the spikelet after threshing. Emmer has the characteristic quality of yielding well under almost any conditions of soil or climate. It grows on poor or stony or prairie soils, and in forest regions. The best yields and qualities of Emmer, how- ever, are produced in prairie regions having a dry climate with short hot summers. It is more drought, rust, and smut resistant than ordinary varieties of Wheat. Nor is it as easily damaged by rains in wet districts during harvest time. CULTIVATION—In the Northern States the usual methods employed in growing spring grains are followed. Best results are obtained on ground plowed the previous summer. It is very important to sow early in the spring. The seed is preferably drilled at the rate of 1% to 3 bushels per acre. When sown broadcast, which is often the case in Russia, the rate of seed- ing varies from 4 to 12 bushels per acre. 89 The Albert Dickinson Co., Chicago—Minneapolis USES—Emmer may be used as an inter- mediate crop when the soil has become ex- hausted by the growth of other more ex- acting crops. It is highly valued as a crop for stock feeding. The grain compares fa- vorably with Oats or Barley for that pur- pose and the straw is considered by some to be of much value. Inthis country very lit- tle of the grain is used for human consump- tion, whereas, in Russia, large quantities are used for porridge or for other kinds of breakfast foods. YIELDS—Yields ranging from 25 to 65 bushels per acre are reported by experi- menters and stations. TRADE MARK REG.US. PAT OFF Dickinson Brands are the Best 90 The Albert Dickinson Co., Chicago— Minneapolis Barley Center 2 Row—Sides 6 Row. 91 The Albert Dickinson Co., Chicago—Minneapolis BARLEY (HORDEUM SPP.) ,Like Wheat, Barley has been closely al- lied with the progress of civilization. Even up to the sixteenth century it was the chief bread plant of continental Europe, but from then on, its use has declined through the introduction of potatoes and the increasing use of Wheat. Barley is commonly classified into two- rowed and six-rowed types. Under this classification there are bearded, beardless and hulless varieties. The six-rowed is the one: generally grown throughout the United States. It has a stiffer ‘straw than the two- rowed and is usually a higher yielder. SOIL—Largest returns are obtained on well drained loams. Its shallow root Ssys- tem enables it to respond more readily to good tillage. and fertilizers than any other grain. However, it does not appear to stand growing continuously on the same land as well as other cereals, nor does it do well on ground newly cleared or where the land is not well drained. SEED-BED—As in the case of other cereals, fall plowing is desirable as _ fall- plowed land can be brought into shape ear- lier and holds moisture better. The time of seeding should be later than of Oats or Spring Wheat since the young Barley is very susceptible to frost. It is usually sown with a drill or broadcast seeder at the rate of 1% to 2 bushels per.acre. CUTTING AND SHOCKING—The market value of Barley is largely governed by the color of the grain, and this is influenced by the period ripeness. The brighter the color, the higher is the price. The proper time to cut Barley is when most of the plants are yellow-ripe and the kernels are in the dough stage. If cut when the straw is yet green, the kernels will shrink and assume an ashen color that is not desirable, yet if the crop is cut after the proper stage, there is a loss 92 The Albert Dickinson Co., Chicago—Minneapolis in shattering and the grain becomes dis- colored. The shocking should be done on the day of harvesting. To prevent exposure to dew, sunlight and rain, which decreases the market value of the grain by injury to its color and vitality, it is advisable to put the bundles in round shocks and cap these with two others. The latter bundles should be threshed separately as much discolored Barley will be found in the cap bundles and should not be mixed with the other. - After the Barley has been cured in the shock, it should be stored in bays or stacked. THRESHING—In operating the machine, it is essential that the speed of the cylinder and the position of the teeth in the concave be properly adjusted. Frequently Barley is threshed directly from the shock, but this practice prevents the barley from going through its natural sweating process while in the straw. It will then sweat in the bins and extreme heat often accompanies the sweating process and this causes a de- terioration in quality. USES—Barley is primarily used for malt- ing and feeding purposes. Practically all the Barley grown in the United States is the six-rowed Barley and is freely used in the production of malt, whereas, in Europe the malters prefer the two-rowed on account of the thin hull and low percentage of protein. The six-rowed is generally grown there for feeding purposes. On the Pacific Coast, particularily in California, Barley is grown as a substitute for Corn and Oats, since it grows better than either of these crops. It has about the same feeding value as Wheat or Corn, and somewhat higher feed- ing value than Oats. When cut in the milk stage, Barley may be cured into bright dust- free hay of good quality. It is also an ex- cellent nurse crop to use when Clovers or Grasses are to be sown. YIELD—Under favorable conditions of soil and climate, 35 to 40 bushels are ob- tained, although higher yields per acre are not unusual. 93 The Albert Dickinson Co., Chicago—Minneapolis 94 The Albert Dickinson Co., Chicago—Minneapolis RYE (SECALE CEREALE) The two popular varieties offered on the market are spring and winter. The latter is more generally grown as it is hardier, yields yetter, and there are very few localities where it will not succeed. SOIL—Rye is best adapted to a light sandy soil of medium fertility, but will pro- duce a fair crop on soils too poor for other cereals. SEED-BED—The seed-bed is prepared in a manner similar to that of Wheat regard- less of variety. The grain may be sown broad cast or in drills at the rate of five to six pecks per acre. The time of seeding is just before or about the same time as Wheat. HARVESTING AND THRESHING — Methods of harvesting and threshing are like those of other cereals, excepting where the grain is to be threshed without mutilat- ing the straw and in such cases special ma- chines are used. USES—Rye bread is one of the chief foods of many of the people of Northern Europe, whereas, in America, the demand for Rye bread is very small. Rye straw is of little value as a feed but is extensively used in the shipping of nursery and crockery and in the manufacture of straw articles such as plates, dishes, trunks, etc. Rye is also used in the manufacture of alcohol and alcoholic beverages, and as food for do- mestic animals. Winter Rye, when sown early, may be pastured several months in the fall without reducing the yield of the zrain. A crop of Rye is frequently plowed Inder as green manure to add humus to the soil. Rye is an excellent nurse crop in which to start Clovers and Grasses. YIELD—The average yield of Rye of the United States is about 16 bushels per acre. 95 The Albert Dickinson Co., Chicage—Minneapolis Oats | (Avena sativa) Oats are best adapted to a cool, rather moist climate, and are most extensively raised in the Temperate Zone. All culti- vated varieties may be classified into two general classes—closed panicle and open panicle. They may also be divided into spring and winter varieties. SO!ILS—Best yields are obtained on well drained fertile clay, or clay loam soils. Oats are usually sown on soils low in fertility because they have a tendency to grow rank and lodge. The seed-bed should be prepared by plowing rather than by disking or har- rowing and that should be done preferably in the fall. SEEDING—The seeding of Oats should be carried on as early in the spring as the ground can be put into proper condition, as the best results are obtained when the crop has made as much growth.-as possible, before hot weather. The usual rate of seed- ing is from 2 to 8 bushels per acre. HARVESTING—Oats are usually cut with a grain binder at the time they are in the hard dough stage. If harvested before this time, the grain is not filled and is light in weight. Like other grain, the bundles are put into round shocks and capped with one or two additional bundles to prevent ex- posure to rain and dew. STACKING AND THRESHING—It is usually advisable to stack Oats, though threshing from the shock is a popular and economical practice. Stacked grain should be allowed to stand for at least two weeks prior to threshing. After that period the sweating process is over. YIELDS—In the irrigated sections of the Rocky Mountain region, yields from 150 to 175 bushels are sometimes reported. The average yield of Oats in the United States 96 The Albert Dickinson Co., Chicago—Minneapolis for ten years (1900 to 1909) was less than 30 bushels per acre. USES—Oats have long been the staple grain feed for horses, and are still consid- ered as the best and,safest feed for that class of animals. They are also an excel- lent food for cattle and sheep especially for ewes and milch cows. Ground Oats mixed with swill make an excellent feed for brood sows and are highly recommended by swine raisers. Oat straw is more nutritious and is more readily eaten by live stock than straw of other cereals, and is practically equal to Corn stover. Oat hay is richer in protein and fat than Timothy hay. 97 The Albert Dickinson Co., Chicago—Minneapolis */ Kherson or Sixty Day Oats 98 The Albert Dickinson Co., Chicago—Minneapolis / Kherson and Sixty Day Oats Kherson and Sixty Day Oats were orig- inally grown in adjoining provinces in Rus- sia where soil and climatic conditions are much the same. Kherson Oats were intro- duced into this country by the Nebraska Ex- periment Station in 1897 from the Kherson government and the Sixty in 1900 by the U. S. Department of Agriculture from the Podolia government. They are very simi- lar and perhaps identical, so that the same description may be applied to both. Their growth is vigorous but not rank; the plants being slender and strong, and of average height. The panicle is open, me- dium in size, bearing from 25 to 50 spike- lets. The kernels are small to medium in size, slender in shape but plump and thin- hulled making them very meaty and very heavy per measured bushel. The larger ker- nel in the spikelet at times bears a short weak awn. The color of the grain is from a pale yellow or almost white to a deep yellow; the intensity of color varying with weather conditions. They are among the earliest Oat varieties known, usually matur- ing in 70 to 90 days from the date of seeding. An early maturing grain has more assur- ance of escaping rust and drought or frost in northern latitudes that often come before later maturing grains are mature. Because of their early maturity and rather scanty foliage, they are particularly suitable to use as a nurse crop for Grass and Clover. These Oats are more adapted to low, rich ground than most varieties for they have a less tendency to rust or lodge. There is probably no other known variety of Oats so Suitable to such a wide range of soil and climate and still remain productive. Comparative yields with other varieties over a period show the Kherson variety to be somewhat higher. 99 The Albert Dickinson Co., |. Chicago—Minneapolis vA te ® © ~ 3) e = e ? 0) = vs ont S 5 WD Chicago—Minneapolis Albert Dickinson Co., The Swedish Select Oats Swedish Select Oats was introduced by the U. S. Department of Agriculture from the Moscow district of Russia in 1899 and distributed among the U. S. Experiment Sta- tions. It is a typical white Oats with a long spreading panicle, kernels large, plump and heavy. The larger kernel in the spikelet usually grows a strong, twisted, black awn. During favorable seasons the weight per measured bushel is very high. It is a strong grower with broad leaves and stiff, tall straw, growing somewhat coarser than the Kherson and yielding more straw to the acre. This Oats is a later maturing variety, requiring 100 to 115 days to mature from the date of seeding. It is popular for its stiff straw and drought resisting qualities and its splendid ability to grow on soils of me- dium fertility so prevalent throughout the Northern states. Its strong, dense root sys- tem enables it to resist considerable drought. It is also a valuable variety of Oats to grow under irrigation in the Rocky Mountains and Pacific Northwest regions. It is*an excep- tionally good yielder of grain and produces a fine quality of straw desired by many farmers. On rich soils or during favorable conditions this variety has a tendency to lodge although not to any greater degree than many other varieties. REG U.S.PAT OFF Dickinson Brands are the Best 101 The Albert Dickinson Co., Chicago—Minneapolis Silvermine Oats 102 The Albert Dickinson Co., Chicago—Minneapolis Silvermine Oats The Silvermine Oats were introduced a number of years ago into this country. It is one of the very best commercial varieties for the central and northern portions of the Corn belt, as well as a good variety to grow under irrigation. The characteristics of the plant of the Oats are much similar to those of the Swedish Select, averaging 4% or even 5 ft. in height under favorable conditions. The kernels are also white, but are longer and slender. Panicles are rather large, vary- ing from 35 to 60 spikelets each containing two kernels, the larger sometimes provided with a weak awn. Branches of panicles are more fiexible and slender than those of the Swedish Select. It matures a few days earlier, requiring 95 to 110 days from the time of seeding. It has: a less tendency to lodge than the Swedish and hence can be zrown to advantage on medium to rich soils. Silvermine is a good yielder of grain and straw. QUEEN BRAW, TRADE MARK REG.U.S.PAT. OFF Dickinson Brands are the Best 103 The Albert Dickinson Co., Chicago— Minneapolis Minneapolis Chicago a i<) =I =} D in < The Albert Dicl | Flax (Linum usitatissimum) : Soil and climatic conditions of our North- ern states, extending from Massachusetts to the Puget Sound, have been found well adapted for the growing of Flax for seed and fibre. Oregon and Washington have condi- tions particularly suitable for fibre growing. The popular idea that Flax is hard on land, depleting soil cf its essential plant food ele- ments, is without foundation. On the con- trary, experiment stations have found it to be less exhaustive on the soil than either Corn or Oats. SOIL—Soils that are successively sown to Flax become what are known as “Flax sick soils’—yielding lightly and becoming unprofitable. This difficulty is overcome by practicing a five-year rotation in which the Flax crop follows Corn. Such practice not only assures the grower a sanitary soil, but is found to be very productive. A moist, well underdrained loam, plowed in the fall and cultivated in the spring, not to exceed the Corn cultivation work of the previous year, is recommended. This prevents bring- ing to the surface deeply buried weed seeds, and insures a firm seed bed so essential for an even germination of the seed. SEEDING—The time and amount to sow varies with the purpose of the crop. Flax for fibre should be sown as early in the spring as the danger from frost is past, for the cool, rapid growing months of spring and early summer tend to produce a fine long type of fibre. In this case from 1% to 2 bushels are sown per acre. When sown for seed, seeding may be prolonged with suc- cess up to the 20th of June. The amount to sow is from 2 to 8 pecks to the acre. The selection of plump, clean, and high germinating seed, and the disinfection of the same before seeding is highly recommended. In treating the seed use one pint or pound of formaldehyde to 40 gallons of water. 105 The Albert Dickinson Co., Chicago—Minneapolis (For complete instructions write to North Dakota Experiment Station for Press Bulle- tin No. 42.) HARVESTING—Whether the crop is to be harvested for sowing or for oil purposes, care should be exercised in harvesting it as a good grade of seed is always sold ata premium on the market. lt is essential to allow the seed to mature, to harvest it dry, and to keep it in a dry condition. The Flax crop is easily harvested with a self binder and is very pleasant to handle. The bun- dles are left in shocks until well cured, and then stored into small stacks or barns until threshing time. Flax is threshed with an ordinary threshing machine. The yields vary from 8 to 15 bushels to the acre. Flax for fibre is pulled out of the ground either by the hand or by machinery. The straw is then tied into small bundles and shocked with the tops tied together. The butts are spread out to dry. The time for pulling is just when lowest leaves begin to drop and the stems begin to turn yellow. The few seed balls that appear with thick seeding are either removed by a coarse comb or threshed out with an ordinary threshing machine. In the latter case the operator feeds only the heads into the ma- chine and withdraws each bundle when the seeds have been knocked off. Following this operation retting takes place—a process by which woody and gummy substances are re- moved. This work may be done by chemicals or by a process of fermentation or rotting. LINSEED OIL, which is used so exten- sively in mixing paints, is extracted from the seed, either by the old process through pressure, as in the production of cotton seed oil, or it is dissolved out of the crushed seed with naphtha. The much prized resi- due—Linseed Meal—is a very valuable stock food as it is rich in protein and very easily and thoroughly digested. A Flax crop cut just after blooming or before the development of the seeds, pro- duces a valuable forage. It is rich in pro- tein and contains about the same amount of fibre as timothy hay. 106 Buckwheat 107 The Albert Dickinson Co., Chicago—Minneapolis Buckwheat (Fagopyrum esculatum) Buckwheat is an annual, erect in habit and grows from 2 to 2% ft. in height. It does not stool like other grains but branches out freely. The three principal varieties commonly grown are Common, Silver Hull and Japa- nese. The seed of the Silver Hull is smaller and lighter in color than the Common, while the Japanese is larger than the Common, darker in color and has a tendency to ex- tend its edges into a wing. Yields are from 30 to 40 bushels per acre. Japanese Buck- wheat grows stronger and taller than the other varieties. It will also withstand more drought and produce better yields. SO!IL—Buckwheat pyefers a fertile, well- drained, sandy loam, though good results are obtained on soils too poor for other crops. SEEDING—Buckwheat is rather suscep- tible to heat and frost at the time the grain is forming, thus planting should be delayed as much as. possible, vet sufficient time should be allowed to mature the crop before frost. In the North seeding takes place from the middle of June to the middle of July. The seed is sown 2 to 8 inches deep, either in drills or broadcast. Sow from 2 to 3 pecks per acre. HARVESTING—The plant does not ripen very uniformly. Very often the same plant bears mature and immature grains and blos- soms at the same time. Cutting should take place when the first seeds ripen, for if har- vesting is delayed the grain shells out pro- fusely during the handling of the crop. The immature grain ripens in the swaths. USES—Buckwheat requires only 70 days to fully mature from the time of seeding and on this account is frequently used as a catch crop. It is a valuable plant to turn under as green manure. It is principally used for the production of flour so desirable for 108 The Albert Dickinson Co., Chicago—Minneapolis Buckwheat cakes. The whole grain and its various by-products as well as the plant, are used to some extent for feeding purposeé The crop is often grown as a bee plant; Japanese variety being most satisfactory for that purpose. The grain is also recom- mended as a poultry food, supposed to stimulate the egg laying capacity. From One Corner of the Country to the Other The Highest Standard of Excellence Yet Attained in Timothy and Clover Seed Is Recognized in the Quality of “Globe” 109 The Albert Dickinson Co., Chicago—Minneapolis Dickinson eek PRAy Ce . hts fe, eo 7-6 es e OFS =f A af a3 .6 °e as .e ae 70 te hy een e ‘2 TRADE MARK REG.U S. PAT. OFF. TRADE MARK REG.U.S. PAT. OFF. Brands are the best 110 The Albert Dickinson Co., Chicago—Minneapolis SEEDING “Successful farmers recommend heavy seeding” HE quantity of seed that should be sown per acre de- pends on the location and nature of the soil. There is a wide difference of opinion on this sub- ject, and the actual weight neces- sary must therefore be determined by some one conversant with the local situation. The table on the following page may be of service. Spare seeding is not economical, especially where the soil is poor. The best qualities are found to be cheapest, and pure seeds of high germinating quality are in demand more than formerly; the extra cost per acre is small and the results are more satisfactory. itp tat The Albert Dickinson Co., Chicago—Minneapolis _ Quantity of Seed Required per Acre and Customary Weights per Bushel Pounds Pounds PR ELAS A Rate a per Acre | per Bushel Aifalia—broadcast ______ ______ 18- 22Lbs.| 60 Lbs. Alfalfa—drilled_.______._____. 15- 20 “| 60° Hatley n= 2 Ge ee 95-110 “ | 48 “ Beans—in hills ____._________. 20- 35 “ | 60 “ Blue Grass, Kentucky_______ ____ 35-" 40 or aes Blue Grass, Canada_ _©_________ 35- 40 “ | 14 “ Brome Grass—alone for hay ______ 18- 20 “ | 14 “ Brome Grass—alone for pasture___! 20- 25 “ | 14 “ Broom Connie e). Sor se, 5) eee Oe Co Broom Corn—for seed ._________ 12 S* |. -aeeet Buckwheat 22) 22'S 60 70 age Clover, Alsike—alone for forage.__| 8- 15 “ | 60 “ Clover, Alsike —on wheat or rye in ; ST ee tee ere Be 4- 6 “| 60 “ Clover; .Mamnioth 2.) 2-2 422. .). 12-45%. 1 60 Clover, Red—alone for forage - 16 *" 66" S Clover, Red —on small grainin spring} 8- 14 “ | 60 “ Clover, Sweet—hulled. ________. 20- 30 “ | 60 “ Clover, Sweet — unhulled_ _______ 30- 40 “ | 33 “ Clover, Waite .2°) | ec each 10- 12 “ | 60 “ Cg ORS aes it a IEA a Sh ASR ale 10-12 °°" Sb ors Corn—for silage __._..__._.--__ | 30- 35 “ | 56 “ Cow Peas—broadcast __________. 80-120 “‘ | 60 “ Cow Peas—drilled .._......_-. | 45- 60 “* | 60 * Crimson Clover __.___-_-_. __-_ 1-15 266 Canada Field Peas—broadcast ___ |150-160 “‘ | 60 “ Canada Field Peas—with oats___ | 90-100 “ | 60 “ Vlax—for fibre’. 8380 (2 75-110 “ | 56 “ Vlax—for seed {222 yo 2 35-450" | [Sie Grass—for lawns... ____.___- 3- 5bus.| 14 “ Hungarian Millet — for hay _____- 40- Lbs.| 48 “ Hungarian Millet - for seed _____ 25- a ade: Kafir—drills . 222 22 eccLle 3-65 6 b6nF Kafir—for fodder .._..°« _-.__- 10-.12-*% | 56 Meadow Fescue __. _-___------. ie 20) 2a Millet, Common—for hay ____ -- 40 ** >) 5089 Millet, Common — for seed ______- 25° 55055 Millet, German—for hay __ .___- 40. | 505% Millet, German——for seed ____ ___ 2D. "4 oe eas Millet, Siberian— for hay __ -___- 40) Ae Millet, Siberian ——for seed _____- AE oh | 50 ‘ Millet. Tananese Dye" ty ene 112 The Albert Dickinson Co., Chicago—Minneapolis Quantity of Seed Required per Acre and Customary Weights per Bushel (Continued) | Pounds Pounds | perAcre | per Bushel TE) alll aa ita 30 Lhs.| 14 Lbs. 2 he AE Se Ces a as 70-100 “| 32 Sechard Grasss< o.oo. 252 35% Gauley Wao" Pasture Mixture === === 40- 42 “ . Rape—in drills _.______.....--...--...--.- rime. Peace ne | [Ca Rape—broadcast. ===. AR - Be ecadbe Red Top—solid seed. === 14-18 “ Red Top—in chaff. === ate 409/25 ag ST) Sa Oe eae a5 69, {00 ye aale | oe ee 19-112 24... Soy,“ ee Age. So ee ne (175-200. “| 56+“ See Grass, Hahian 20 ee oS: CTSA | ae a 2 Rye Grass, Perennial == he) a i 2 Sheep’s Frecges ks ek ue cee “O14 0“ Slender Wheat or Western Pret Grass ay. Sorghum, Forage—broadcast _- 19-100“ | 50 -* Sorghum—for seed or syrup... re eee ie Soy Beans—dnrills... | 30-40 * | 60 Soy Beans—broadcast. =.= | 60-80 “| 60 “ Sweet Corn— in drills for fodder ‘tamed ie. ie Sweet Corn—broadcast. === | 150 3") ) 40“ | wale Eile Had ie ble iene 159 25~ a Timothy and Clover enathy ) 5 ig ery 1h Clover 4.8 Vetch, Hairy—drilied (pius one bus. Daraicrain) 2 cee ees. Ns. ate eas | aan Vetch, Hairy—broadcast (plus one bus. small yey dane lease canara BOs eye eet Vetch, Spring (lus one bas. small Te (rig BAS ag 2 AAAS 90-120 “| 60 “ Wheat—Duum By = aor Wheat—Emmer or Speltz. 60-125) 1S fe A2 BUY THE BEST SEED YOU CAN BUY BUY DICKINSON’S BRANDS ile? The Albert Dickinson Co., Chicago—Minneapolis Globe Chick Feed A Complete Grain Feed for Chicks Globe Developing Feed An Intermediate Feed for Growing Chicks Globe Egg Mash A High Protein Feed for Winter Layers A Balanced Grain Ration Poultry Feed | for Grown Fowls SUITABLE AT ALL SEASONS CLEAN—SOUND—SWEET Insist upon these brands. Twelve years of proved success. If your dealer does not carry these brands write us for samples. ASK YOUR DEALER 114 The Albert Dickinson Co., Chicago—Minneapolis Dickinson’s Snowball Pop Corn The con- The corn tents of is shelled one pack- from espe- age are cially se- e oe to fected ears, Saiart e carefully of popped cleaned, so corn. that it is Recipes uniform | on each and free | eae: from dirt— | rice, ten Ee cents the a oe package the Popper Who does not recollect with pieasure, bleak wintry afternoons enlivened by a dish of deliciously flavored Pop Corn? Or, the added cheerfulness supplied by this danty delicacy at picnics, parties or evenings at home? In our experience no other confection has to such a degree this quality of | infusing so generously, true, inspiring cheerfulness. One of the sacred duties of parents is | to provide for the children an atmo- | sphere of gaiety and happiness. Cheer- fulness is the very fountain of enthu- siasm—and enthusiastic children are healthy children! Furthermore, even if eaten freely, Pop | Corn will not harm children. That’s a | reason why it is preferable to peanuts | and candy. it is nutritious and health- ful, too. | If you would have your childhood days brought vividly back to you, buy imme- diately a package of SNOWBALL Ask Your Grocer 115 The Albert Dickinson Co., Chicago— Minneapolis This Dickinson Test Plot is located of our Minneapolis Seed Cleaning Plant and Offices. This is where experiments and tests are conducted by our Expert Seed Analyst and Agronomist. alongside 116 The Albert Dickinson Co., Chicago—Minneapolis Name Page PURPA. Gas eye base Ho 6, be 0,0. vee 0 06 16- 19 aE EEN REISS GME ree eer ere ia 10- 11 DRIVER CANO 2 Saas see wee ee oe Se we oes 70- 71 MMe mre ee Ae ats hcg Stes jms © mh ioieuns +s 91- 93 MePetINTICa iy eo te aiscys + oie se en ee es 107-109 over, CrimsSOnM ...-.-- 625.6 ee: 22-20 Clover, Mammoth ..........-.+---- 8- 9 Clover, Medium Red .........----- Bad Mipver, Sweet. 2... eee ee eee hes 20- 21 Miover, White .....-------+eeeessl 12- 13 rR NS So S28. Kol ta, « 1s 3: 6 8°*'9( i019 295° 32- 34 Bear, Wscex Race: Goi cela, es 2 5h l2- to Emmer, also called Speltz .......-. 88- 90 DMP CASH i.. coe csi series sere ee oes 26- 28 0 TL SSS SOs aR Seat Oe aa a 104-106 Grass, Canada Blue ...........--:- 44- 45 Grass, Kentucky Blue ...........-- 42- 43 Grass, Italian and Perennial ....... 35- 37 Grass, Orchard) >........-.-+.-++:-- 48- 49 Grass, Slender Whéat or Western GE vectyrs aie tins eee AE 52- 53 Grass, Smooth Brome ........----: 50- 51 Bigiry. Vetch... .~ 0c. hs kee ee 24- 25 Legume, Inoculation .........-..-: 14- 15 Meadow Fescue .........----++:: mes ) 88 OO MIE oe ce Ieis Siatw ane, peo ele ere ve lee ein! 54- 55 Millet, Broom Corn .........------- 67- 69 Millet, Common .........---s--+-- 60- 61 Bret, German «.....-..66--+-6+-- 58- 59 Millet, Hungarian .........--.-++-- 56- 57 Millet, JAPANESE .. 0-2-2. eee tee 64- 66 Millet, Siberian ...-2...-...-.++++- 62- 63 I res Ne GS eatatal oi p efians ss) <0” 56- 97 Oats, Kherson or Sixty Day.......- 98- 99 Oats, Silver Mine ..........------ 102-103 Oats, Swedish Select .........---- 100-101 NT The Albert Dickinson Co., Chicago—Minneapolis INDEX— Cont. Name Page Quantities per acre, and weight per STON, PT on hoes aieie Saad on eel oneee 112-113 eee BV OD: ay es ee ae eee 46- 47 EVE oes © tres cpaenntn ees! Se eibatn eee 94- 95 BGO CIINEY De Rt eter. 2 in co eee, Me oe TA food Oh meal 21-1 1h: SA nae lng ie A Mae BA Ry NR Te 29- 3 WA O UY es accede 5 ale a oe eee er 40- 41 D8 eK ce | ae a as eons meatal (288 YS paid Cet 2 74- 75 Wheat) Bluestem i. ere ee 78- 79 W heat, OUP wins yo Lhe oko atic 86- 87 Wheat, Emmer, also called Speltz.. 88- 96 WeHeat: | ite: 2c. ceo ek a eee re 76- 77 Wheat,’ Maraquis.002 oes Se eee 80- 81 Wheat, Preston (Velvet Chaff)....... 82- 83 Wheat, Turkey Red seco (3-0 hares soe 84-85 ONIAL BR TRADE MARK REG.U.S. PAT.OFF. Dickinson Brands are the Best 118 The Albert Dickinson Co., Chicago—Minneapolis Memorando bert Dickinson Co., Chicago—Minneapolis Memorando The Albert Dickinson Co., Chicago—Minneapolis ‘AOIAUMS UNOA LY—Ssiurid yourrqg yoy} UUM SIYL “Pom oq} Ul jsoSiel, puew Ulepour sour L ‘UOT}JONAJsSUOD [9e}S PUB a}JodOUO PIdIOJUIOI ‘SosNCH{ suluBoT) PuB sosnoyoleM poses MAN S,uosUulyoId ‘HOWAO ANOH GNV ENVId ODVOIHO ey ‘