Fig. 66. Tall Oat grass.
Fig. 67. Sweet-scented Vernal.
Sweet-scented Vernal grass
The Sweet-scented Vernal grass ([Fig. 67]) is one of the earliest in spring and one of the latest in autumn; and this habit of growth is one of its chief excellences, as it is neither a nutritious grass nor very palatable to stock of any kind, nor does it yield a very good crop. It is very common all over New England and the Middle States, coming into old worn-out fields and moist pastures spontaneously, and along every roadside. It derives its name from its sweetness of smell when partially wilted, or crushed in the hand, and it is this chiefly that gives the delicious fragrance to all new-mown hay. It is almost the only grass that possesses a strongly-marked aromatic odor, which is imparted to other grasses with which it is cured. Its seed weighs eight pounds to the bushel. In mixtures for permanent pastures it may be of some value.
Hungarian grass, or Millet
([Fig. 68]), is an annual forage plant, introduced into France in 1815, and more recently into this country. It germinates readily and withstands the drought remarkably, remaining green when other grasses are parched and dried up. It has numerous succulent leaves, which furnish an abundance of sweet fodder, greatly relished by stock of all kinds. It attains its greatest luxuriance on soils of medium consistency and richness, but does very well on light and dry plains.
Fig. 69. Red Clover.
