118 



STATE AGRICULTURAL COLLEGE BULLETINS. 



SPURRY 



{Spergnla arvensis), AT GRAYLING SUB- 

 STATION. 



No. 91.— By the Director. 



CONTENTS. 



Page. 

 Length of time we have experiment- 

 ed with.... 118 



Testimony of Loudon. Dr. Miles, 

 Swartz, Von Voght, Wolfinger, 



Dr. Kedzie 118-20 



Soil, and preparation of 120 



Sowing 121 



Growth 121 



Page., 



Pasture 121 



Hay 121 



Seed, threshing . 121 



Liked by cattle and sheep 121 



Value as a fertilizer 121-2 



Experience of A. J. Rose, W. F. 



Brink and Perry Ostrander 122-3 



It has now been about five years since we began experimenting with 

 spurry at our Grayling sub-station, Crawford county, Mich. Its value is 

 so apparent to all who have observed the work there, even superficially, 

 that there seems good reason for making public the results, and recom- 

 mending the use of the plant to all who are seeking a crop that will be a 

 fertilizer for light sandy soil, and at the same time be of real value for 

 forage. 



Spurry is a new plant in Michigan, and probably in most of the states, 

 but it is an old plant in some sections of the world. How old I have not 

 had time to trace, but in Loudon's "Encyclopedia of Plants," first pub- 

 lished in 1829, spurry is mentioned as follows: 



Spergula arvensis. Prom spargere, to scatter, because it scatters its seed abroad, to 

 the great profit of the farmer in Holland, who obtains from it meadows atTording the 

 most delicious butter. .S'. arvensis is a common weed in sandy soils, in Scotland called 

 yarr, and in Norfolk, pickpuree. In the Netherlands and in Germany it is sown on 

 Btubble to yjrovide a bite for sheep during winter. It may be sown and reaped in eight 

 weeks, either in autumn or spring. It is said to enrich the milk of cows, so as to make 

 it afford excellent butter; and the mutton fed on it is preferable to that fed on turnips. 

 Hens eat spurry greedily, and it is supposed to make them lay a great number of eggs, 

 whether in hay, or cut green or pasture. Von Thaer observes it is the most nourishing, 

 in proportion to its bulk, of all forage, and gives the best flavor to milk and butter. 



Dr. Manly Miles, of Lansing, formerly professor of agriculture at the 

 Michigan Agricultural College, visited several countries of Europe in 

 1874 to study the agriculture. He saw fields of spurry, and learned its 



