LAYING DOWN PERMANENT PASTURE 105 



HINTS ON LAYING DOWN PERMANENT PASTURE. 



Land that is intended for permanent pasture must be 

 deeply and thoroughly worked, and brought to a fine tilth. 

 It is too often supposed that any kind of land is good enough 

 for permanent pasture, but no greater fallacy exists. Most 

 of the valuable and nutritious grasses and forage plants 

 require as good land to grow on, and as much attention as 

 many other important crops. If infertile land has to be de- 

 voted to permanent pasture it should be enriched with farm- 

 yard or other natural manures, and these should be well 

 ploughed into the ground some weeks before the sowing takes 

 place. Failing these, bone dust is an excellent fertilizer for 

 grass, and may be applied at the rate of three cwt. or more 

 per acre, according to the condition of the land. The areas to 

 be devoted to temporary pasture, or to auxiliary green crops, 

 must be prepared on the same liberal lines, in order to obtain 

 the best results. The selection of grasses suitable for the 

 different districts will require a great deal of care, but any work 

 in that direction will be greatly facilitated by referring to the 

 descriptions of the various species embodied in this book. If 

 possible, grass seeds should be obtained from old pastures that 

 have been judiciously grazed, and have received careful atten- 

 tion for many years, then a high percentage will germinate, 

 and develop vigorous growth. Care should be taken to sow 

 only clean seeds, otherwise there will be a possibility of in- 

 troducing undesirable weeds. Except in the coldest parts of 

 the country the best time to sow grass seeds is in autumn, and 

 the best months are March and April, but later sowings may 

 be made in the warmer districts, especially if the season be a 

 favourable one. August and September are the best months in 

 spring to sow, but all sowings should be completed by that 

 time, as it is imperative for the young plants to be well 



