In Ireland there are 21,000 acres under culture with rye, producing 105,000 quarters.

In North America rye is principally restricted to the Middle and Eastern States, but its culture is giving place to more profitable crops.

In Bohemia, as in most parts of Germany, rye forms the principal crop, the product being about 3,250,000 quarters annually.

The three leading varieties cultivated in the United States are the spring, winter, and southern; the latter differing from the others only from dissimilarity of climate.  The yield varies from 10 to 30 or more bushels per acre, weighing from 48 to 56 pounds to the bushel.  The production of rye has decreased 4,457,000 bushels in the aggregate, but in New York it is greater by the last decennial census than in 1840, by about 40 per cent.  Pennsylvania, which is the largest producer, has fallen off from 6,613,373 to 4,805,160 bushels.  Perhaps the general diminution in the quantity of this grain now produced may be accounted for, by supposing a corresponding decline in the demand for distilling purposes, to which a larger part of the crop is applied in New York.  This grain has never entered largely into its foreign commerce, as the home consumption for a long period nearly kept pace with the supply.  The amount exported from the United States in 1801, was 392,276 bushels; in 1812, 82,705 bushels; in 1813, 140,136 bushels.  In 1820-1 there were exported 23,523 barrels of rye flour; in 1830-1, 19,100 barrels; in 1840-1 44,031; in 1845-6, 38,530 barrels; in 1846-7, 48,892 barrels; in 1850-1, 44,152 barrels.  During the year ending June 1, 1850, there were consumed of rye about 2,144,000 bushels in the manufacture of malt and spirituous liquors.

According to the American census returns of 1840, the product of the country was 18,645,567 bushels; in 1850, 14,188,637 bushels.  We imported 246,843 quarters of rye and rye meal, in 1849, equivalent to 49,368 tons; but in 1850 the imports were only 94,078 quarters and in 1851 they were but 26,323 quarters.  About 20,000 acres are under cultivation with rye in Ireland, the produce of which is 100,000 quarters.

BUCKWHEAT.

Buckwheat belongs to the temperate and arctic climates, and is cultivated in Northern Europe, Asia, and America for the farinaceous albumen of its seeds, which, when properly cooked, affords a delicious article of food to a large portion of the human race.  It also serves as excellent fodder to milch cows, and the straw, when cut green and converted into hay, and the ripened seeds, are food for cattle, poultry, and swine.