THE USES AND VALUE. 333 



7. " The development of roots being checked when the pro- 

 duce, in a green condition, is fed off by sheep, in all probability 

 leaves still less nitrogenous matter in the soil than when clover 

 is allowed to get riper and is mown for hay ; thus, no doubt, ac- 

 counting for the observation made by pastoral men that, not- 

 withstanding the return of the produce in the sheep excrements, 

 wheat is generally stronger and yields better after clover mown 

 for hay than when the clover is fed off green by sheep." 



8. " The nitrogenous matter in the clover-remains, on their 

 gradual decay, are finally transformed into nitrates, thus afford- 

 ing a continuous source of food, on which cereal crops especially 

 delight to grow." 



9. " There is strong presumptive evidence that the nitrogen 

 which exists in the shape of ammonia and nitric acid, and de- 

 scends in these combinations with the rain which falls on the 

 ground, satisfies, under ordinary circumstances, the requirements 

 of the clover crop. This crop causes a large accumulation of 

 nitrogenous matters, which are gradually changed in the soil 

 into nitrates. The atmosphere thus furnishes nitrogenous food 

 to the succeeding wheat indirectly, and, so to say, gratis." 



10. " Clover not only provides abundance of nitrogenous food, 

 but delivers this food in a really available power (as nitrates) 

 more gradually and continually, and with more certainty of a 

 good result, than such food can be applied to the land in the 

 shape of nitrogenous spring top dressing." 



The above conclusions should be posted up and read daily by 

 every farmer till they are indelibly fixed in his mind. 



Owing to the great depth to which the roots penetrate the soil, 

 frequently six feet or more, they help to bring up a run-down 

 farm ; they bring the valuable ingredients from a great depth 

 and store a large part of them in the large roots near the sur- 

 face, where they are available for future plant growth. 



