VII 



LEGUMINOUS FORAGE CROPS 



I. GENERAL CHARACTERS 



127. Name. The term legume will be applied to any plant 

 or crop belonging to the pea family (Papilionaceae) or to 

 the older and more inclusive pulse family (Leguminosae) , 

 whether grown for seed or for forage. Those legumes grown 

 exclusively or principally for their seeds will be considered in 

 chapters following the discussion of those leguminous crops 

 which are grown exclusively or principally as fodder for do- 

 mestic animals. Clover as a generic term will be used to apply 

 to the plants of the genus Trifolium such as red clover, alsike 

 clover and will not be used to apply to Japan clover, alfalfa, 

 or other leguminous forage plants. 



128. Kinds. The leguminous forage plants cultivated in 

 America comprise for the most part clover (Trifolium), alfalfa 

 and related species (Medicago), lespedeza or Japan clover 

 (Lespedesa), soy bean (Glycine), cowpea (Vigna), velvet 

 bean (Mucuna), and vetch (Vicia). 



The soy bean and the cowpea are sometimes cultivated for 

 their seeds, while one form of the common pea (Pisum) is 

 sometimes cultivated for forage. The various forms of the 

 bean (Phaseolus) and the peanut (Arachis) are usually culti- 

 vated primarily for their seeds or pods. While the sweet 

 clovers (Mclilotus) are of little value for forage purposes be- 

 cause of their lack of palatability, nevertheless seed is obtainable 

 through seedsmen. Some other kinds of legumes are also 

 advertised for forage purposes, although they have no adapta- 

 tion to American conditions or at least are confined to a very 



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