560 FORAGE PLANTS AND THEIR CULTURE 



pods are brown, indehiscent, lenticular and reticulated 

 on the surface. 



675. Agricultural history. The culture of sainfoin prob- 

 ably dates back about 400 years. It was first cultivated 

 in southern France, the first definite record according to 

 Vianne being in 1582. Its culture was first described 

 in 1629. It was grown in Germany in the seventeenth 

 century, but not in Italy until the eighteenth century. 



Its spread over Europe had a very marked effect inas- 

 much as it led to the profitable cultivation of much dry 

 calcareous land, which before had been nearly valueless. 

 Its culture has been largely restricted to chalky or other 

 calcareous soils, particularly where subject to drought. 

 In a general way, its distribution is nearly the same as that 

 of the grape in Europe, but it does well in places too cool 

 for grape culture. 



Sainfoin has never attained any agricultural impor- 

 tance in America, though it has often been tested. It 

 would seem, however, that on some calcareous soils its 

 culture might become profitably established. 



676. Culture. Sainfoin is usually grown in pure cul- 

 tures, the seed being sown at the rate of 120 to 150 pounds 

 to the acre if drilled, more if broadcasted. Commercial 

 seed is in the hull, and this germinates better than the hulled 

 seed. The seed should be sown with a drill a half -inch or 

 more deep, or else well harrowed after broadcasting. It is 

 usually sown in spring with a nurse crop. Fall sowings 

 are apt to winter-kill. 



Usually but one cutting of hay is obtained each season, 

 mowed during bloom, which lasts about one week. Under 

 favorable conditions a second smaller cutting may be 

 secured, but this as a rule is only half as large as the first, 

 so that it is generally pastured. Sainfoin has never been 



