Rye will grow on almost any soil that is drained. Soils that are too sandy for wheat will generally yield good crops of rye. Clay soils, however, are not adapted to the plant nor to the grazing for which the plant is generally sowed. For winter rye the land should be broken from four to six inches. Harrows should follow the plows until the land is well pulverized. In some cold prairie lands, however, rye is put in with a grain-drill before a plow removes the stubble from the land. The purpose of planting in this way is to let the stubble protect the young plants from cold, driving winds. Rye should go into the ground earlier than wheat. In cold, bleak climates, as well as on poor land, the seeding should be early. The young plant needs to get rooted and topped before cold weather sets in. The only danger in very early planting is that leaf-rust sometimes attacks the forward crop. Of course the earlier the rye is ready for fall and winter pasturage, the better. If a drill is used for planting, a seeding of from three to four pecks to the acre should give a good stand. In case the seeds are to be sowed broadcast, a bushel or a bushel and a half for every acre is needed. The seed should be covered as wheat seed is and the ground rolled. Rye is generally used as a grazing or as a soiling crop. Therefore its value will depend largely on its vigorous growth in stems and leaves. To get this growth, liberal amounts of nitrogenous fertilizer will have to be applied unless the land is very rich. Put barnyard manure on the land just after the first breaking and disk the manure into the soil. Acid phosphate and kainite added to the manure may pay handsomely. A spring top-dressing of nitrate of soda is usually helpful. Rye has a stiff straw and does not fall, or "lodge," so badly as some of the other cereals. As soon as rye that is meant for threshing is cut, it should be put up in shocks until it is thoroughly dry. Begin the cutting when the kernels are in a tough dough state. The grain should never stand long in the shocks. SECTION XLIV. BARLEY Barley is one of the oldest crops known to man. The old historian Pliny says that barley was the first food of mankind. Modern man however prefers wheat and corn and potatoes to barley, and as a food this ancient crop is in America turned over to the lower animals. Brewers use barley extensively in making malt liquors. Barley grows in nearly all sections of our country, but a few states--namely, Minnesota, California, Wisconsin, Iowa, and North and South Dakota--are seeding large areas to this crop.