182 A CONTJIIBUTION TO, ETC. 



in corn. There can be no doubt but that Jf. parviflora has been 

 introduced into Australia from the south of Europe, probably in 

 the early days of the colony, with seed wheat. The plant, 

 especially in a dry state, is exceedingly fragrant, and the perfume 

 is agreeable, but when flour has become impregnated with it, 

 the consequences are anything but pleasant ; for the bread made 

 from such flour has an aromatic, or somewhat medicinal taste which 

 soon renders it unpalatable. It does not appear that there is 

 anything deleterious in the plant, or that any evil effects arise 

 from eating bread flavoured by it ; but as a matter of expediency 

 farmers should keep their fields as free as possible from this 

 Melilotus, lest their wheat should' be regarded as of inferior 

 quality. Wherever it has become troublesome, the agriculturist 

 would do well to let the ground lie fallow for a season, and then 

 destroy the young plants before they seed. By this course, or 

 should the operation be regarded too tedious, by adopting what 

 in England is called "a green fallow" (that is where the land is 

 rendered suitable, and clear from weeds by some green crop), the 

 fields may be prepared for wheat, and benefit will arise from the 

 change. It is advisable, also, that care be taken in procuring good 

 seed wheat, or the evil may be perpetuated notwithstanding every 

 precaution. Fallowing, under any circumstances, is an impor- 

 tant operation, but especially so when injurious weeds have 

 appeared amongst the crops ; and I cannot help thinking that 

 when the Jewish legislator determined that the land should enjoy 

 its Sabbaths, he had some reference to the inconvenience of 

 exhausting the soil by continual crops, as well as to those more 

 important reasons mentioned in Exodus xxiii., 11. 



The genus Mclilotus derives its name from mel, honey, and lotus, 

 because many of the species are similar to the lotus, and are much 

 esteemed by bees. One species (Jf. officinalis) has had its re- 

 putation in medicine, but it is known principally from the flavour 

 which it imparts to the Gruyere cheese, and it is said that, not- 

 withstanding the strong smell of the plant, and its bitter, acrid 

 taste, it does not appear to be disagreeable to any kind of cattle. 

 In former times it was cultivated as food for horses and cows, 

 but at present it is not used for that purpose. 



Whilst writing on this subject, I may allude to another plant 

 which grows amongst wheat and barley, and is decidedly noxious, 



