Ch.XXIV.] ON CLOVERS. 297 



ing, and if wet weather occurs at tlie time of reaping, tlie crop may be 

 spoiled. An early harvest is also attended witli the advantages of bringing 

 the seed to greater perfection ; in consequence of which it is thrashed with 

 much less trouble and expense, the sample is better coloured, and the straw 

 makes better fodder. The greatest quantity and the best quality of seed is 

 uniformly obtained from crops of moderate bulk, and is therefore more ge- 

 nerally to be found upon land of ordinary strength than upon the richer 

 loams. The crop seldom attains maturity until some time in the month of 

 September ; and, indeed, in many places, is sometimes not off the ground 

 until the middle of October. This shows the necessity of using every means 

 of forwarding the growth ; in Vvhich view the first crop should be only pas- 

 tured with sheep, or other light stock, until the beginning, or not later than 

 the middle of May, when they should be withdrawn, and the field closely 

 shut up until the time of ripening. The crop thus obtained is termed 

 " Maiden-seed," and is generally found to be more plump and strong than 

 tliat produced by clover which has been already mown for hay ; though 

 the latter is cleaner from the seed of weeds, and, if cut early, nearly 

 equally productive. 



The period when it may be considered ready to cut doion is a point whicli 

 requires some judgment, but may be ascertained by attending to the follow- 

 ing observations. " As the crop approaches to maturity, it changes its 

 verdant appearance to a light brown. After having gradually assumed that 

 complexion, the leaves begin to grow hard and shrivelled ; and at last, when 

 tlie crop may be considered ripe, they drop off, leaving a bare stem with a 

 withered flower nodding on the top. These may be considered the common 

 external indications of maturity, and, to a farmer of experience, are often 

 sufficient to regulate his judgment ; but to a person of limited practice, a 

 more minute examination is absolutely necessary : tliat is, by inspecting 

 the seed itself. 



" He should be aware that it is chiefly its having fully ripened under a 

 favourable sun that gives the seed that rich glossy purple colour, by which 

 its superior excellence is ascertained. This change of colour from a bright 

 yellow to a deep purple is a sure criterion by vvhich a grower may determine 

 when his crop is fit for the scythe ; and, as the seed assumes this colour gra- 

 dually, he ought to watch the change very carefullv, by plucking the flowers 

 from time to time, and rubbing them very hard in his hand between the finger 

 and thumb till the seed appears; which requires some perseverance — for it 

 is very difficult to extract it from the " glumes," or cups. AVhen the crop 

 is rich, the flower feels rather firm when pressed, as being better charged 

 with seed ; and, on the contrary, soft and spongy, when less full or worse 

 furnished. Although a strict examination of the seed thus rubbed out in 

 the hand be the surest method of proving the maturity of the crop, yet its 

 precise degree of richness cannot be exactly ascertained by that simple test 

 alone; ior the most sagacious labourers take a long time in proving the 

 crop, before they can with safety enter into a contract for thrashing it*." 



In harvesting, the crop is cut down with scythes in the ordinary way of 

 mowing ; and, as the seed is contained witliin the flower, every precaution 



ill this state for six or eight weeks, during which time the roots and leaves are partly 

 dissolved into vegetable manure; the land is then harrowed and ploughed a second 

 time, and a small quantity of slaked lime spread on the surl'ace, and harrowed imme- 

 diately, to promote putrefaction. It is then left to undergo a second process of fermen- 

 tation before the seed-wheat is deposited, which is generally done about a month 

 aftciwards." — Burroughs on Green Crops, p. 8. 



* Farm, Mag., vol. xix. p. 271, 



