ALFALFA. 



149 



Composition of Clover and Alfalfa Hays. 



Digestible Ahdrieyits and Energxj Values.^ 



It will be noted that alfalfa is relatively somewhat richer 

 in digestible protein than the clovers, but considerably lower 

 in fat. The net energy values, or in other words the pro- 

 ductive food values, of alfalfa and the clovers are shown by 

 the trials reported to have been substantially equal. 



Soil Improvement. 



It has been recognized since the time of the Roman empire, and 

 was perhaps even before that period, that the growth of clover 

 improves the soil, and that all crops give superior results when 

 following it. This knowledge of the facts profoundly affected 

 farm practice many centuries before the peculiarly beneficial 

 effects of clover could be fully explained. We now know that 

 they are a consequence chiefly of two causes : — 



1. The penetration of the subsoil by the vigorous root sys- 

 tem, opening, mellowing and enriching it. 



2. The assimilation of large amounts of atmospheric nitrogen 

 a portion of which remains in the roots and stubble even when 

 the crop is harvested and removed. In both these respects 



' Based upon average results in the United States. 



