SAINFOIN. 127 



where it is now considered an important forage plant. It was intro- 

 duced into the United States about ninety years ago. The results 

 of fifteen years' work at the Central Experimental Farm, Ottawa, 

 favour its introduction into certain parts of eastern Canada. 



Cultural conditions: In central Europe Sainfoin grows nat 

 urally on dry, sunny hills, along borders of woods, etc., wherever the 

 soil is rich in lime. Lime is necessary to its development and it 

 can be successfully grown almost anywhere where the supply is 

 sufficient. It should succeed in many districts of eastern Canada 

 where there is a limestone foundation. It makes an excellent growth 

 on a deep, porous, well-drained loam containing a fair proportion of 

 lime. Heavy clays are less suitable as growth is generally too slow, 

 and low-lying land covered with water during any part of the season 

 is as bad as swampy land or land with a wet subsoil. 



Climate: Sainfoin is best adapted to a temperate climate with 

 a medium amount of moisture. On account of its deep root system, 

 however, it is extremely resistant to drought and makes a surprisingly 

 good stand when most other forage plants would suffer severely from 

 lack of moisture. Once established, it stands the winters of the 

 Ottawa valley fairly well. 



Habits of growth: It is sometimes difficult to obtain a good 

 stand of Sainfoin. The seed is often poor and yields only a small 

 percentage of strong, vigorous plants. Weeds are liable to crowd out 

 young Sainfoin and it is important that the land be kept clean. 

 When it is well established on suitable soil, it will produce crops for 

 many years. In Germany it is by no means rare to find fields 

 twenty years old. Tests at the Central Experimental Farm, Ottawa, 

 however, indicate the advisability of allowing it to remain for three 

 years only. 



Agricultural value: It can be best compared with Alfalfa, 

 but it has the advantage of making a better growth on poor land. 

 Its name, which is of French origin and was originally written Sain 

 foin,* means "Wholesome hay." 



Fodder: Sainfoin should be cut for hay when in bloom. The 

 stems get woody after flowering is over and the hay is poorer. Oc- 

 casionally two crops can be taken the second year. After the last 



* The name has sometimes been erroneously written Saint Foin and has thus led to 

 the misconception that it means " Holy hay." 



