CHAPTER V
SMALL GRAIN ENTERPRISES
THis term includes wheat, oats, rye, barley, rice, buckwheat,
and flax. All of these with the exception of buckwheat and flax
belong to the grass family, but flax and buckwheat are very dif-
ferent from grass in their characteristics.
The small grains all require similar practices. They are usually
sown in narrow drill rows or broadcast and covered to a depth
of one or two inches, depending on the texture and moisture of
the soil. All of these except flax have habits of sending up several
stems for each plant, a method of growth called tillering. The
roots are fibrous. The season of growth is rather short and all
are suited to rather wide ranges of climate.
WHEAT PROJECTS
This crop is more extensively grown and more widely used
for human food than any other crop in the world, except rice.
Production in the United States is shown in Figure 54. The
importance of the crop in your own county can be determined by
examining the last census report, by inquiring of farmers or county
agents, or the state agricultural department. The profit in growing
wheat depends largely upon the character of soil and the rota-
tions followed.
Soils for Wheat Growing.—New soils are most productive.
Old, worn-out soils give small yields unless ideal rotations and
methods are followed. Wheat, like other members of the grass
family, is better suited to growth on light, sandy soils. Those
containing a fair proportion of clay are more retentive of moisture
and fertility, They will remain good wheat soils for a greater
number of years than will those containing a large proportion of
sand and silt. Rich, black loams underlaid with clay are usually
good wheat soils, but large amounts of organic matter are not so
necessary or advisable as for corn.
Regions for Wheat Growing.—The map (Fig. 55) shows the
districts of the different groups of wheat. In general the winter
wheats are in the central and southern regions, while the spring
wheats are confined largely to the northern region. (Fig. 56.)
The crop is much better adapted to northern latitudes than is corn
because it matures more quickly and endures more cold.
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