CHAPTER XVIII 

 THE CLOVERS 



442. Introduction. The term ''clover" is applied to 

 a large number of leguminous forage crops, but only those 

 which belong to the genus Trifolium are discussed in this 

 chapter. The Trifolia are leafy herbs which grow from 

 a few inches to three feet high, with flowers in dense heads 

 or spikes. The leaves consist of three palmately-arranged 

 leaflets, the number of leaflets being indicated by the botan- 

 ical name of the genus. This genus includes many species, 

 the most important of which are red clover, white clover, 

 alsike clover, and crimson clover. Closely related plants to 

 which the common name is ordinarily applied, but which are 

 not true clovers, such as sweet, bur, and Japan clover, are 

 discussed elsewhere (Sections 513-519). 



RED CLOVER 



443. Origm and Description. Red clover is a native of 

 Europe and western Asia, and has been cultivated only about 

 three or four hundred years. It was first domesticated in 

 western Europe, and was introduced into England about 

 1630. It has been cultivated in the United States 

 for many years, and is now the most important leguminous 

 crop in the Northeastern and North Central states. 



The botanical name of red clover is Trifolium pratense. 

 It is distinguished from other species of Trifolium by its red 

 flowers and oval or globose heads. Mammoth clover, some- 

 times classified as Trifolium perenne, is very similar to it, 

 and is usually regarded simply as a large variety of red clover. 

 It differs from the ordinary type only in that it makes a 

 ranker growth and matures somewhat later. Red clover is 



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