AN AUTUMN HARVEST OF BEAUTY AND PLENTY
I. CEREALS, GRASSES AND FORAGE PLANTS
Among all the plants in the world, the first place must be given to the food-producing cereals upon which our very existence depends. The most important among these are undoubtedly wheat, barley, oats, rye, rice, Indian corn or maize, millets, sorghum and others less widely used. More than one-half the whole population of the world subsists to a great extent on rice, and the vital importance of wheat needs no demonstration. For our present purposes the use of the word “cereal” is extended to include buckwheat and other starch-yielding plants, but these are not true cereals.
HOW OUR CEREALS WERE
DEVELOPED
The cereals are members of a great family of the grasses which have been cultivated by man from time immemorial. Originally, no doubt, they were wild plants which attracted attention owing to the comparatively large quantities of foodstuffs they yielded, the ease with which they could be collected, and their edible qualities. Now, in the majority of cases, the original wild forms are no longer known, and as is common with plants cultivated in many lands and during long periods, innumerable species and varieties have been evolved as the result of selection by man of the forms which appeared desirable for one or other of their qualities.
HOW THE WORD “CEREAL”
ORIGINATED
Their very name—cereals or cerealia—indicates the great value attached to them in early historic times. These are so named after the goddess Ceres, as the Romans called her—Demeter of the Greeks—the patroness of agriculture and all the fruits of the earth.
WHERE THE CEREALS
GROW
In the temperate regions of the world wheat is the principal cereal grown, and there are many different varieties suited to varying conditions. As we go farther north, barley, oats and rye increase in importance, and although they are grown for special purposes along with wheat, it is important to note that they will thrive in countries and under conditions not suited to wheat. Starting again from the temperate zones and traveling north or south, as the case may be, we enter the warmer countries where wheat cultivation is often associated with that of rice, corn, sorghum, etc. In the tropics, however, wheat will not thrive at low elevations, but rice, corn, sorghum and various millets form the great cereal crops, their relative importance varying in different countries.
The grasses proper grow upon our meadows, pastures, fields and in the woods and are only used as food for cattle.