Part one: general principles of crop production –
1 The art and Science of crop production –
2 Crop plants in relation to environment –
3 Botany of crop plants –
4 Crop improvement –
5 Tillage practices –
6 Fertilizer, green manuring, and rotation practices –
7 Seeds and seeding –
8 Harvest of field crops –
9 Handling and marketing grain, seeds, and hay –
10 Pastures and pasturage –
11 Weeds and their control –
Part two crops of the Grass Family –
12 Indian corn or maize –
13 Sorghums –
14 Sugarcane –
15 Wheat –
16 Rye and triticale –
17 Barley –
18 Oats –
19 Rice –
20 Millets –
21 Perennial forage grasses –
Part three: legumes –
Alfalfa –
Sweetclover –
The true clovers –
Lespedeza –
Soybeans –
Cowpeas –
Field beans –
Peanuts –
Miscellaneous legumes –
Part four: crops of other plant families –
31 Buckwheat –
32 Flax –
33 Cotton –
34 Tobacco –
35 Sugarbeets –
36 Potatoes –
37 Sweetpotatoes and yams –
38 Miscellaneous forage crops –
39 Miscellaneous industrial crops.

"The extensive developments in crop research, improvement, and production methods in recent years justify a revised edition. More space is devoted to scientific principles and to the impact of cropping practices on the environment. Crop hybrids, cultivars, and pesticides are so numerous, so frequently changed, and so often merely of local interest that they are generally omitted. Many new books including symposium monographs that cover specific crops and cropping practices are now available. These are listed among the literature citations at the end of each chapter.
Much of the numerical data is expressed in metric figures, in accordance with the policy of the American Society of Agronomy. This will assist many foreign readers. The metric system may eventually be adopted in the United States."
- J. H. M.
D. L. S