. Agriculture for beginners. ield for the United States is about fourteen bushels seeds are planted, or at that time, and the plants help them-selves when they need the food. On most soils only a smallpart of the food the plants need is given by the farmer. Thesoil is depended upon to furnish the rest. The plant food inthe soil, therefore, is the basis of all crop productions. If wewaste it, we shall suffer. WHEATWheat has been grown for thousands of years. Nearly threethousand years before the birth of Christ the Chinese grewit, although it was not known in America until white men AGRICULTURE
. Agriculture for beginners. ield for the United States is about fourteen bushels seeds are planted, or at that time, and the plants help them-selves when they need the food. On most soils only a smallpart of the food the plants need is given by the farmer. Thesoil is depended upon to furnish the rest. The plant food inthe soil, therefore, is the basis of all crop productions. If wewaste it, we shall suffer. WHEATWheat has been grown for thousands of years. Nearly threethousand years before the birth of Christ the Chinese grewit, although it was not known in America until white men AGRICULTURE FOR BEGINNERS settled here. Wheat is the great human food grain. From itis made most of the bread we eat. It is now more generallyused as a food than it was in earlier times, and we eat morebread than the people did a long time ago. Instead of a peckof wheat being the yearly allowance for a whole family, aswas the case in many instances one hundred and fifty yearsago, about five and one-half bushels is eaten by every person. Fig. 3. The Wheat Belts of the United StatesEach dot represents one hundred thousand bushels in the country annually. This means that the average familyof five would eat twenty-seven and one-half bushels of wheatin a year instead of one quarter of one bushel. There are two classes of wheat, the hard and the of the light bread is made from hard wheat. The softwheats do not make the best light bread, but are good formaking biscuits, crackers, cakes, cookies, crusts, puddings,pies, and all other pastries. WHEAT Wheats are further divided into spring and winter varieties,according to the time at which they are sown and wheat is sown in the fall, about October, lives throughthe winter, and ripens the following spring, about the latterpart of June or very early in July, when it is wheat is grown almost exclusively south of Chicago(see map, page 4). Some of the winter wheat is hard and some is soft, but moreis soft than
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