The preparation of the land for rye is the same as for wheat, except that in very light soils no more ploughings are required than will clear the ground of weeds. If rye is sown after harvest, one plough ing only is usually given. It will thrive upon rich wheat soils, as well as upon lighter, and, as it throws out numerous stems in rich land, it is the more profitable as fodder, although the crop of grain might not be so abundant whew the plants are too much crowded. To have as much green food as possible, the rye is always sown broadcast, three bushels at least to au acre; some sow a sack, and with advantage. It is also usually sown amongst winter tares, which the stems of the rye help to keep up from the ground : half a bushel of rye to three bushels of tares is a fair proportion ; some farmers sow wheat instead of rye, as being stronger in the stem, but besides its being more expensive, it does not shoot so early as rye, nor is it so much stronger in the green stem, as is supposed. Oats are invariably sown amongst spring tares, and answer the purpose well.
There is a variety of rye mentioned by continental authors by the name of Seigle de la St. Jean, or St. John s-day rye, because it grows so rapidly that if sown about St. John's Day (24th June), it will lie fit to mow green by the middle of September, and in favourable seasons may be fed off again in November, without preventing its giving ample feed in spring, and a good crop of grain at the next harvest. It his been introduced into England, but whether or not owing to its character not being maintained, it has not maintained its reputation. There is no doubt that there are varieties of the same kind of plants which have a much more vigorous vegetation than those commonly cultivated ; and the introduction of them where they are not known is an important benefit to agriculture. The celebrated agriculturist Du Hamel du Monceau mentions an individual who had obtained, from one sowing, five abundant cuts of green rye for cattle in two years. If any green plant is cut down before the fructification is completed, it will in general throw out fresh stems ; and in very rich soils its blossoming may thus be continually retarded, until the roots become too weak to force successive stems.
When the land is in good heart and demi after wheat-harvest, it may be expeditiously cultivated by means of a strong scarifier, or some similar instrument, which opens the soil several inches deep, without turning it over ; and rye may be sown immediately, without using the plough. This is an immense saving of time and labour, as four or at most six horses will completely stir ten acres of land in a day, which may thus be immediately sown before the wheat is out of the field, or fit to be carried. A week gained in the time of sowing may make all the difference between a crop which can be eaten off before winter and one whiehswill only be fit for the sheep in the succeeding spring. The weeds which may spring up with the rye will either by its luxuriance, or at all events will never shed their seeds, being mown or fed off with the rye, and the roots ploughed in the next year. The large perennial roots will thus be more easily taken out by the harrows, and all the annual weeds will be destroyed.
Although the value of rye as a green crop is fully admitted in England, very little is grown for food or distillation ; yet on sonio poor soils, where wheat and barley are now often sown with a very poor return, and at a great expense of rye and buckwheat would give a much greater clear profit, and would require much less manu ring : and where there are not ready means of improving the soil by cloying or marling, the cultivation of rye would be found most advan tageous; and, by means of sheep, very poor sandy soils might thus be made profitable.
Rye is subject to most of the diseases which attack the plants of the family of the Gmminete, such as rust, mildew, burnt-ear, and smut ' ball. These discuses are described in the article Ilrusar. But there is one remarkable disease, which, although sometimes found in wheat, is much more commonly observed in rye. It is called the ergot, the French name of a cock's spur, which the diseased grain resembles in shape. [Eacor.]