THE CLOVERS 165 



1. Which has the longer roots? Which will make the 

 denser sod? Why? Do you find any tubercles on the 

 roots? Is the stem of either hollow? Jointed? Which 

 stands more erect ? Why ? What is the difference in their 

 leaves? Which bears the larger number of seeds to the 

 head? The larger seeds? 



2. After red clover has been cut, from what part of 

 the plant does the new growth start? How many cut- 

 tings a season can usually be made of red clover? Which 

 cutting is used for the production of seed? 



3. What is the shape of the individual flower of the red 

 clover? How many flowers to the average head? How 

 many seeds does each flower bear? What is the shape of 

 the seed? Learn to identify it when mixed with the weed 

 seeds most commonly found in red clover, such as trefoil, 

 curled dock, wild mustard, dodder, or others. 



4. Write an accurate description of the red clover 

 plant, so that one who has never seen the plant could 

 identify it from your description. 



2. Value of Red Clover on the Farm 



Red clover as forage for stock. Red clover makes an 

 ideal forage crop for all classes of farm stock. Besides 

 being highly palatable, it contains a large proportion of 

 protein, one of the most necessary elements of food for ani- 

 mals. So essential is protein for the growth of animals 

 and the production of milk and butter, that bran, oil meal, 

 and cottonseed-meal are commonly fed to supply this ele- 

 ment. Where red clover can be successfully raised it largely 

 takes the place of the more costly foods, and at the same 

 time supplies the roughage needed by all animals. When 

 grain is fed, as to chickens, hogs or cattle, red clover, either 

 green or cured, forms a most valuable item of food. 



The worth of clover as an animal food has not been 

 fully understood. It has been computed by experts that a 

 ton of red-clover hay has almost two-thirds as much feed- 



