408 THE CLOVERS 



the lack of lime, that alsike is coming to have an important place. 

 Alsike also grows on the so-called " clover sick " soils, whatever the 

 cause may be. At present alsike is grown mostly in the northern 

 tier of States and province of Ontario in Canada. 



Culture. The culture of alsike clover is almost identical with 

 that of red clover. The seed, however, is much smaller and five to 

 eight pounds is considered a full seeding. On wet land alsike is 

 very commonly sown alone or with red top. As red clover seems to 

 make a natural mixture with timothy, both growing better in lime- 

 stone soils, alsike seems to make a natural mixture with redtop, as 

 both will grow on very wet soils and in soils deficient in lime. 



Alsike is coming to be very generally sown in mixtures of timothy 

 and red clover. In many regions, where red clover is extensively 

 grown, it is becoming somewhat uncertain, arid in almost every field 

 there will be certain areas where the red clover will be a partial or 

 complete failure. It is now becoming very general to sow a mixture 

 of five pounds of red clover to three pounds of alsike per acre with 

 the timothy. The alsike will grow on all the spots where the red 

 clover will be thin or fail, and thus insure a full stand of clover. 



Alsike is also used in pasture mixtures, due to its adaptation to 

 rather adverse soil conditions, and the fact that it is a very long- 

 lived plant and will endure for several years. As a hay crop, alsike 

 will yield about two-thirds as much as red clover on soils where red 

 clover is at its best, but in many localities it will yield as much as 

 red clover. Alsike usually produces a good seed crop, the yield 

 varying from two to six bushels per acre. The seed has good vitality 

 and grows very quickly. 



WHITE CLOVER 



White clover (Figs. 172 and 177) is found growing wild 

 throughout temperate Europe and Asia. Since its introduction into 

 the United States, it has spread very rapidly, and is found growing 

 wild throughout almost all the cultivated area of the United States 

 and Canada. It seems first to have been brought into cultivation in 

 Holland and is sometimes known as Dutch clover. From this region 

 it spread to the adjoining countries and England about 1750. It 



