Apply Plenty of the Right Kind of Lime. 



There are a number .of things which we have to learn about 

 liming. But of one thing we are certain, no farm crop requires 

 more lime than does alfalfa. This may be because the bacteria 

 which furaish the nitrogen for the alfalfa are very sensitive 

 to sour soil. It niay be, and undoubtedly in part is, because 

 the bacteria that should thrive on the alfalfa roots are most 

 easily killed by acids in the soil. However, I believe that there 

 is another reason. The alfalfa plant has 34 per cent of lime 

 in its ash, clover has 20 per cent. and timothy has 4 per cent. 

 I believe that we are just beginning to learn our A B C's of 

 lime for animal and plant foods. I believe that when the 

 truth is fully understood, we shall know that one reason why 

 alfalfa is so good for growing animals, for poultry and for dairy 

 cows is because of its high per cent of lime. If this proves to 

 be true, there is no way known to the farmers of to-day hj 

 which they may make money faster than to sow lime on the 

 land to feed alfalfa, which in turn is to feed animals and hence 

 return to him in beef or milk, which sells at many times over 

 the cost of the agricultural lime. 



There are two materials called lime, and they come to us in 

 three forms. One material is dolomite, which is a magnesian- 

 calcium carbonate. T believe that when we fully understand 

 the lime problem, we shall have learned that the magnesium 

 lime is not to be used for alfalfa. Hall says the English farm- 

 ers learned years ago that the dolomite is not good for repeated 

 applications. Do not misunderstand me. Magnesian lime will 

 neutralize acids as readily as pure calcium lime, but I do not be- 

 lieve that the neutralization of acids is all that there is to liming 

 for alfalfa, nor do I believe that sweetening the soil is half that 

 there is to liming for alfalfa. I believe that calcium is a very 

 necessary plant food for alfalfa, and hence well Avorth feeding 

 the plant in abundance. 



Lime comes to us in three forms, — caustic or burned, hy- 

 drated or slaked and in the form of ground limestone. Only 

 unburned, ground limestone is to be recommended for applying 

 immediately before sowing alfalfa. Burned lime is believed 

 to be injurious to the alfalfa bacteria. Hydra ted lime is but 



