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THE FARMERS HANDBOOK. 



by which time the water can be shut off at the upper end. If the land has 

 been well graded, and the water properly applied, there should be very little 

 surplus water to fall into the drain. 



The above method is that adopted on a heavy soil, of course; on lighter 

 soils, which absorb water more rapidly, the flow can be a little faster. The 

 land on the farm will absorb 2£ to 3 inches of water, whereas light soils with 

 such a slow flow would take up too much. If too much water is applied the 

 effect is a consolidation of the surface that deprives the roots of the lucerne 

 of air, and hinders bacterial activity in the soil. 



It is imperative that facilities be provided for thorough surface drainage. 

 Water lying on lucerne for three hours on a hot day will scald the plants 

 and do irreparable damage to the stand. Special attention is necessary in 

 the evening in ceasing operations to ensure no flooding. This is achieved 

 by starting more checks, which will take the whole night to run through. 



Fig. 5. Flooding a Lucerne Block. 

 Slow soakage is the method sanctioned b.v experience at Yanco Experiment Farm. 



A close watch must be kept on the growth, and so soon as there is any 

 appearance that water is required it should be applied. Farmers are inclined 

 to consider any special irrigation as either too much work or too much 

 expense, but if lucerne-growing is to be a success any reluctance on either 

 of those scores or any imaginary grievance about the price of the water 

 must be put aside. It is the commercial result that has to be kept in view, 

 and water must be applied at intervals required by the crop — not at the 

 convenience of the grower. If the water is left too late the growth seems 

 to harden off, and can never be brought back to its original freshness; 

 indeed, watering after the top growth has hardened off only promotes the 

 development of the next growth from the ground, and does little for the 

 standing crop. 



The secret of success with lucerne is to watch it at all stages, to keep it 

 growing as you would a soft green vegetable for the table, and to cut it as 

 soon as it is ready. 



