COMMON VETCH. 129 
flowers are in pairs at the base of the leaves. They have very short 
or no stalks. They are generally purple to rose-coloured but are 
sometimes entirely white. The fertilization, like that of pea flowers, 
is independent of insects, the pistil of a flower being fertilized by the 
pollen of the same flower. Vetches are seldom cross-fertilized. 
Geographical distribution: Common Vetch is a native of 
Europe where it is abundant except in the most northern parts. 
It is also common in some parts of northern Africa and southwestern 
Asia. It is not indigenous to North America but has been intro- 
duced from Europe. Its value as a forage plant was realized by 
the old Romans and it is now cultivated all over Europe. In Canada 
it is grown to only a limited extent, principally in southwestern 
Ontario. 
Habits of growth: Although peas and vetches are closely 
related, their development is remarkably different. The main stem 
of the pea plant grows during the whole life of the plant, but the 
branches are less vigorous. In a vetch the main stem soon stops 
and strong side branches are developed from the base. In this respect 
it acts like those plants which start growth late in the season, rest 
during the winter and finish development the next year. They are 
called winter annuals and require a period of rest in order to develop 
properly. With Common Vetch, which is sown in spring on account 
of its tenderness, the resting period is very short. However, if the 
first part of the summer is cool, the plant may remain in a typical 
seedling stage for many weeks, thus proving its relation to winter 
annuals. 
Varieties: Like peas, Common Vetch consists of a great number 
of varieties, differing from each other in development, flowering 
time, colour of flower and seed, etc. 
Agricultural value: As fodder for dairy cows, green Common 
Vetch is highly esteemed for its nutritive value and its quality of 
increasing milk production. It has long been a common belief that 
it checks milk production when fed ripe, but late experiments have 
shown that it has no unfavourable influence on either the quantity 
or quality of milk produced. 
Seed: The seeds are round and flattened, black in most varieties 
but grey, white or reddish in others. 
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