Crop Improvement by Utilizing Wild Species. 119 



This grass ( Atheropogou curtipeiidulus), called also in some places 

 "Side-oats Grama," is, like the preceding, a native of the prairies and 

 plains of North America. It has a coarser, erect stem, which bears 

 many short, slightly depending spikes on its upper portion. It is re- 

 garded favorably by the plainsmen as yielding a good quality of wild 

 hay, and experiments made upon it at the Nebraska Experiment Station 

 show that it can be easily increased in height, and that it is easily 

 propagated. 



CLOVERS. 



In passing I may refer to the Bird-foot Clover (Lotus americaiuis) 



as a possible addition to the list of small forage plants. In its wild 

 state it is highly nutritious, and it makes a palatable hay. I have had 

 also for many years the feeling that among the many wild species of 

 clovers proper (Trifoliiim) to be found in the Rocky Mountains, some 

 might repay cultivation. The selection and cultivation of these might 

 be a work worthy of being undertaken by a breeder who hoped to add 

 another clover to those we now grow from the Old World. 



Man long ago selected and cared for a considerable number of 

 plants to serve as everyday food for himself and his family. These 

 garden plants are mostly very old, and have been in common use for 

 ages. Yet we must not forget that one of our best vegetables, the 

 Tomato, is of very recent introduction. I shall take the time today to 

 suggest but three possible additions to what we now have. 



BUFFALO PEAS. 



Every one on the Prairies and Plains knows the Buffalo (Astraga- 

 lus crassicarpus ) , a low-growing perennial which blossoms early in the 

 spring and produces large numbers of thick, fleshy pods, each of which 

 contains several small seeds. Tradition upon the Great Plains assures 

 us that these fleshy pods were long ago found to be palatable and 

 nutritious by the emigrants who in the early days crossed the Plains 

 in slow-moving caravans which stopped once or twice a day for rest 

 and food. About thirty years ago I collected a considerable quantity 

 of the fresh pods and had them cooked for dinner. While the cooking 

 was not as carefully done as it might have been, the result was a dish 

 which resembled "stringed beans" in taste. Ever since that experi- 

 ment I have been more than ever assured that in this common prairie 

 plant we have a most promising addition to the list of our garden 

 vegetables. It awaits the developing skill of a breeder of plants. 



