PRACTICAL EXPERIENCES 311^ 



worthy to be borne in mind in connection with further ex- 

 periments in alfalfa culture: (i) The chances of per- 

 manent success with it are probably better in Vermont 

 than they are farther south and east in New England. 

 This may be in part attributable to soil conditions and in 

 part to climate, the latter being associated with greater 

 remoteness from the seashore. (2) In Vermont the 

 chance of success in its culture seem to be greater in the 

 Champlain valley than elsewhere. The reasons suggested 

 in the above may apply in explanation of this. The na- 

 ture of the geological formations is also worthy of con- 

 sideration. It seems not unlikely that the relative rich- 

 ness of the soil of this region in lime and potash and its 

 other chemical and physical characters make it especially 

 favorable to alfalfa growing. 



VIRGINIA 



Prof. Andrew M. Soule, Director Virginia experiment 

 station. — In Bulletin No. 154 from this station we sum- 

 marize as follows: Alfalfa is being grown with success 

 in various parts of Virginia and the indications are that 

 it will do well in humid climates, providing the soil is 

 brought into suitable condition for its growth. Alfalfa 

 has many useful qualities. It yields from three to five 

 tons of cured hay in a year, and remains on the land for 

 a long period of time when once well established. It 

 grows best on deep, open, porous soils well supplied with 

 vegetable matter. The roots of alfalfa are from five to 

 15 feet in length, enabling it to draw much of its food 

 from the subsoil. It thus enriches the land for succeed- 

 ing crops and opens it up to the action of air and water. 



