1QQ BOARD OF AGRICULTURE. 



those grasses it will scarcely be seen the first year, but upon close 

 examination will be found to occupy all the spaces between the 

 herds-grass and clover that would otherwise have remained vacant. 

 But as the clover dies out the red-top takes its place, and fur- 

 nishes for neat stock, a large amount of hay of the first quality. 

 It is a little later in coming to maturity from the seed, but after it 

 has once ripened its seeds, it starts as early in spring as any other, 

 except orchard grass, and continues thickening at the bottom until 

 the seed is ripe, and even after that there are au abundance of 

 green leaves. It will produce more to the acre than herds-grass 

 if sown by itself as a •standard crop, by reason of its compact 

 mass of stalks and leaves. 



George F. Piatt of Milford, Conn., saj^s : "The rule we follow 

 for seeding is, three quarts clover, fours quarts herds-grass, and 

 one half bushel red top." In that place red top is the standard 

 grass. 



C. H. Brown of Gilead, Conn., another place where the hay is 

 fed on the farm, says : " I think red top makes the best hay for 

 working oxen." 



F. P. Bissell of Hebron, Conn., says : " Red top is the best grass 

 I have found for pasturing." And he gives the market value of 

 the different kinds of hay, thus : Red top, $20 per ton ; herds- 

 grass, $18 ; and other upland grasses from $12 to $15 per ton. 



T. Lyon of Danbury, Conn., in giving his opinion of the relative 

 value of the grasses " considers clover the least valuable of all the 

 grasses." He calls clover a grass, but he^is excusable in that as 

 he comes at the truth afterwards. " Timothy stands next. Red 

 top and the natural grasses first. Many class Timotliy first on 

 the list, but unless it is cut very early it is the least nutritious of 

 all." 



Without speaking farther of the merits of this grass, which I 

 think has not hitherto occupied its merited position in the list of 

 standard grasses, I will here say, that the gentlemen from whom I 

 have quoted were correspondents of the Secretary of tlie Connec- 

 ticut Board of Agriculture, in reply to questions put to them as 

 intelligent, practical and successful farmers ; and these replies are 

 reliable as applied to their several localities. 



While speaking of varieties, it may be necessary tliat I should 

 say something of two species of clover ; and I will first call 3' our 

 attention to the Alsike or Swedish clover. 



This plant is a native of a climate and soil somewhat resembling 



