ALSIKE CLOVER. lOg 



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 

 the>' 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 diferent 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- 

 peciall}- 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. 



