ALSIKE CLOVER. 109 
are more like those of White Clover. They differ from the latter, 
however, in coming from the upper parts of the stems, generally close 
to the top of the branches. In colour the flowers are between those 
of Red Clover and White. It must not be concluded from this fact, 
however, that Alsike is a hybrid, although its Latin name suggests 
the idea; the conclusion is entirely erroneous. The colour of the 
flowers varies from white to rose, usually in the same head, because 
they are white when young and gradually turn rose-coloured. In 
all clover species the development of the flowers begins at the base 
of the head. As Alsike flowers are rose-coloured when fully developed 
and white when young, it is easy to understand how a blossoming 
head is generally rose-coloured in its lower part and white toward 
the top. 
Biology of flower: Like other clovers, Alsike is fertilized by 
insects. | As the nectar is accessible to the ordinary honey bee, as 
well as to the bumble bee, the former is of more importance to Alsike 
than to Red Clover. When visited by a bee, the flower acts as 
does that of Red Clover. It will not produce seed if it has access 
only to its own pollen. Cross-fertilization between different plants 
must therefore take place. 
After blossoming the persistent flowers turn brown and bend 
more or less downwards. The individual flowers easily fall off, es- 
pecially when the heads are dry; in Red Clover the ripened flowers 
are more firmly attached to the heads. The pod of Alsike is longer 
than that of Red Clover. It protrudes a little above the top of the 
flower and contains from two to four seeds. 
Geographical distribution: It is indigenous to the Old World, 
occurring from northern Italy to northern Sweden and from central 
France to southern and central Russia. It is also found in south- 
western Asia and in some parts of northern Africa. It grows naturally 
along roads and streams, in moist meadows and on mountain sides. 
History: Alsike Clover obtained its name from a small parish 
in central Sweden, called Alsike, where its cultivation began about 
a hundred years ago. It came into general use in Europe about the 
middle of the nineteenth century and is now commonly grown in 
practically all European countries except the most southern ones. 
In Canada it is cultivated to a noteworthy extent only in the eastern 
provinces. It frequently occurs, escaped from cultivation, in the 
Maritime Provinces, Quebec, Ontario and British Columbia. 
