EXPERIMENT STATION BULLETINS. 297 



While the dodder is not common in alfalfa fields, it is considered 

 one of our most objectionable weeds if once introduced on the farm. 

 There are two species which work on the alfalfa, the clover dodder, 

 Cusciita epithymum — 3Iurr and the field dodder, Cuscuta arvensis — 

 Beyrich. Both of these species are parasitic plants, the stalks twining 

 about the alfalfa and robbing it of its nourishment by means of little 

 rootlets or suckers which pierce the alfalfa stalks. The plant has no 

 leaves (only small scales). It is usually noticeable because of its whit- 

 ish flower clusters. 



Dodder is usually introduced in alfalfa seed and may be avoided if 

 sufficient attention is given to the purchase of the seed. If the field 

 is not large and there are only a few small spots of dodder, these may 

 be destroyed by hoeing, but should be watched carefully throughout 

 the season to see that more plants do not appear. If the dodder is 

 found to be well scattered over the field, it is best to turn the entire 

 crop under to prevent the formation of any seed. If any seed should 

 be formed, it would not be advisable to attempt the growing of al- 

 falfa in the field for a period of from four to five years. 



MAKING ALFALFA HAY. 



Alfalfa may be injured by too frequent cutting or if left too long 

 without cutting will not produce the maximum yield or the best quality 

 of hay. The proper time for cutting as determined by experiments in 

 several states and by general experience is when it begins to bloom 

 and the new shoots appear at the crown. Alfalfa growers are frequent- 

 ly inclined to delay cutting on account of unfavorable weather or the 

 rush of other work on the farm, but the above rule should be followed 

 rather closely. If the cutting is much delayed, the new shoots are 

 cut off and the following crop is retarded; the plants become more 

 woody, the leaves begin to drop off and the hay is of much poorer 

 quality than if the crop is cut at the proper time. 



In the making of alfalfa hay it is very important that most of the 

 curing be done by the air and wind rather than by the sun. The alfalfa 

 should be left in the swath until wilted but it should be raked be- 

 fore dry enough for any of the leaves to fall off. The curing should 

 then be completed in the windrow and cock. The alfalfa may be put 

 in the cock while still quite green, providing the weather permits it 

 being left for several days until completely cured, the best quality 

 of hay being made in this way. It frequently will be found, however, 

 to be more practical to have the hay fairly well cured before cocking, 

 or even to draw from the windrow. One is certain, however, to sacri- 

 fice more or less of the feeding value when the hay is not cocked on 

 account of the loss of the leaves. 



The tables below give the analyses of the different parts of the al- 

 falfa plant and the proportion of total feed constituents found in the 

 several parts. 



