LEGUMES 



109 



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characteristic, common to all legumes, is the ability to form 

 a sort of partnership with nitrogen-fixing bacteria, in which 

 association nodules are formed on the roots. 



This close association with nitrogen-fixing bacteria may 

 account for another very valuable characteristic of legumes - 

 their power to make and to store up 

 protein, an important substance in the 

 feed of farm animals. 



Value of legumes. Legumes are al- 

 most necessary farm crops because of 

 the characteristics mentioned. They 

 enrich the soil by making possible the 

 action of bacteria to convert the free 

 nitrogen of the soil air into a form availa- 

 ble for plants to use; and they furnish 

 protein to balance the more starchy feed 

 for farm animals, by manufacturing and 

 storing large amounts of protein. 



The value of these crops has long been 

 known, but not until lately have they 

 come to be regarded as essential to all 

 except the most specialized kinds of farm- 

 ing. There is no crop that furnishes so 

 much valuable feed for live stock and 

 at the same time enriches the soil to such an extent. 



Kinds of legumes. The use of legumes is favored by the 

 fact that there are many kinds adapted to different climatic 

 conditions. There is no difficulty in finding a legume that 

 will be reasonably productive in any section of the country, 

 except perhaps in very cold regions. 



In choosing a particular kind of legume its chief charac- 

 teristics and requirements must be considered; such as 



A B C D 



Effects of soil treat- 

 ment on yield of al- 

 falfa. 



A. No treatment. 



B. 4500 Ibs. of lime- 

 stone per acre. 



C. 4500 Ibs. of lime- 

 stone and 27,000 Ibs. 

 of manure per acre. 



D. Same as (C) 

 but with addition of 

 300 Ibs. of bone meal. 

 Acid phosphate might 

 have been substituted 

 for bone meal with 

 same results. 



