GRASSES AND FORAGE PLANTS. 209 



injured for fodder. The heads of the Alsike are, moreover, much more likely to drop off 

 than those of red clover; hence, when it is gathered for seed, still greater care should be 

 taken to avoid the loss of the seed. When ripe, it should always be mowed either early in 

 the morning or late in the evening, when wet with dew. A canvas lining should be used in 

 the carts, so that the seed-pods may not be lost. 



The heads are sometimes threshed in the ordinary machines, but the seeds are so small 

 that very many of them are blown away and lost. It is, therefore, better to thresh them with 

 a flail, and farmers who raise their own seed almost invariably do so.&quot; 



The following is Dr. Voelcker s analysis of Alsike clover: 



In natural Dried at 212 



state. deg. F. 



Water, ....... 76.67 



Organic matters, ..... 21.27 91.18 



Ash ........ 2.06 8.22 



Percentage of nitrogen, . . . . .77 3.31 



Equal to protein compounds, . . . . 4.82 20.69 



As compared with red clover, it has 3.31 pounds more of solid matter to the hundred 

 pounds in the green state, 1.95 pounds more of protein substances, and 0.31 pounds more of 

 nitrogen. 



Clover, (Trifolium repens,) which is well known in some localities as Dutch 

 clover, honeysuckle, trefoil, and white creeping clover, is said to be also the shamrock of the 

 modern Irish. It is indigenous to both Europe and America, and is widely diffused over 

 both countries. It is so natural to our soil that it is rarely sown, except on lawns, to which 

 it is admirably adapted. Its principal value is as a pasture grass, as its dwarf character ren- 

 dei s it less adapted to mowing than the clovers of higher growth. Sometimes it is seen fully 

 two feet high, though this is very rare, its usual growth not being over ten inches; while its 

 creeping branches will often lie so flat upon the ground as to be scarcely recognized without 

 particular attention. It is very hardy, nutritious, and self -propagating, springing up almost 

 everywhere, in all kinds of soils and climates. It grows very rapidly after being grazed 

 by the cattle, and overcomes weeds to the extent that it usually gains the mastery; while it is 

 highly valued by both butter and cheese makers for imparting a peculiarly rich and sweet 

 flavor. Some dairymen go so far in their assertions as to say that good butter cannot be 

 made where this plant is not present in the pastures. 



It is said that where it is sown, the length of time that it will remain in the soil will 

 vary from three to thirty years, depending mainly upon the nature of the soil. Close feeding 

 by sheep, as they gnaw the stems down to the root, is said to exterminate it sooner than any 

 thing else. In loose soils, they often tear the roots out of the ground in feeding. Bees are 

 very fond of it in procuring honey, of which it makes the whitest and best quality. 



When sown for seed, one and a half or two pounds per acre will be sufficient when the 

 soil is adapted to it. In this case the land should be very rich, otherwise it will not grow 

 sufficiently high to secure the heads well in mowing. It is said that in Germany the women 

 and children are employed to cut off the heads with scissors in securing seed. 



Crimson Clover, (Trifolium mcarnatum,) is a native of Italy, and has long been culti 

 vated in France and other portions of Southern Europe with success. It was cultivated in 

 Great -Britain for many years by horticulturists as an ornamental flower, often as a border 

 annual, until it began to be cultivated in fields, its long head of bright scarlet flowers making 

 it very attractive for this purpose. Its efflorescence being centrifugal, it begins blossoming 

 at the base of the head, and requires about a week to reach the top, and remains in blossom 

 longer than any other kind of clover. It blossoms about two months after sowing. The 

 seeds are of a salmon color. It began to be cultivated as a forage plant about the year 1821. 

 Though cultivated with success in Southern Europe, it has never received much attention in 



