FLOWERING PLANTS. 75 
from cultivation, as it is extensively grown in the island as fodder 
for cattle. 
Lucerne has been so long and so generally grown as a fodder- 
plant, even from early Greek and Roman times, that it is said no 
station is known where it may not have spread from cultivation. It 
was introduced into England in the year 1757. Authorities are not 
agreed as to the origin of the name Lucerne. 
Medicago falcata, L. Sickie Medick. 
Casual. First found: Collens, 1894. 
Very rare. In 1894 Mr. J. S. Collens showed me a fresh 
specimen of this plant, which he had gathered near Bordeaux 
Harbour. It was the only one he saw. 
Medicago lupulina, L. Black Medick. 
Native. First record: Gosselin, 1815. 
Common in all parts of the island: perhaps rather more so in 
the low-lying districts. 
This plant has often been regarded as the true Shamrock, and, 
in fact, it is often worn as such in Ireland on St. Patrick’s Day. In 
the opinion of the best authorities, however, 77ifolium repens and 
Trifolium minus are better entitled to the name. 
Medicago maculata, Sibth. Spotted Medick. 
Native. First record: Gosselin, 1815. 
Generally distributed and rather common, especially in the 
northern districts. It is the Medicago arabica sive polymorpha of 
Gosselin. 
Medicago denticulata, Willd. Reticulated Meaick. 
Denizen. First record: Babington, 1839. 
Rather rare. I have noted a considerable number of localities 
for this species, and (with the exception of Moulin Huet) they are 
all in the lowlands. Miss Agnew found it in a meadow near Le 
Moulin (v1.). Var. apiculata, Willd. Rare. Cultivated field at 
Grosse Hougue (x.) sparingly in 1889. Vale Castle quarry heap, a 
plant or two. Abundant in cultivated fields at Lerée in 1890. 
Rue des Bergers (vut.), on the roadside, several plants in 1891. 
Melilotus officinalis. Willd. Common Melilot. 
Casual. First record: Marquand, 1891. 
In 1890, and for some years afterwards, this plant grew rather 
plentifully on the shore below the Vale Castle, having 47 arvensts 
sparingly intermixed with it. 
It is said that the peculiar flavour of Gruyére cheese is due to 
the seeds and flowers of Melilot, which are bruised and mixed with 
the milk. 
