Excerpt from The Grasses of Great Britain: Described, With Observations on Their Natural History and Uses
Among the numerous and diversified forms of the vegetable creation there is one most remarkable; as well for the extent of surface occupied by its countless millions of individuals, which, owing to their preponderance under almost every condition of soil and climate, may be said to bestow its hue and character upon the "broad green earth," as for its importance in the vast economy of Nature. This form, characteristic of an extensive order or family of plants, comprising about four thousand known species, is distinguished in our English language by the name of Grass, the indigenous species of which constitute the subject of the work before us.
The term Grass is occasionally employed in a much more comprehensive sense than is here admitted, especially by the farmer; who, accustomed to regard it as synonymous with green food for cattle of any description, applies it, nominally at least, to Clover, Sainfoin, and other plants cultivated for a similar purpose; while, at the same time, he may probably exclude from the series, species naturally associating with it by correspondence in structure, simply on account of their different agricultural adaptation.
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