LUTHER BURBANK 



The leguminous plants, including the peas and 

 beans as well as the clovers, have long been known 

 to be characterized by the unusual amount of their 

 protein or nitrogenous content. 



THE FOOD VALUE OF CLOVER 



This has led the plant physiologist to regard the 

 clovers as having an exceptionally high food value. 

 As compared with timothy grass, for example, 

 clover contains, pound for pound, a very much 

 larger amount of nitrogen. As nitrogenous foods 

 are the muscle-builders, the value of this is 

 obvious. 



There has been a tendency in recent years, to 

 be sure, to question whether the nitrogen content 

 has quite the significance that was formerly 

 ascribed to it. It has been pointed out that horses 

 do not need a very large amount of protein foods 

 unless they are exercising actively, and that in 

 this event they usually secure an adequate amount 

 of protein in the grains, chiefly oats, that are fed 

 them. 



Cattle that are being fattened may thrive as 

 well on foods that are less rich in protein. 



Milch cattle, and growing cattle, on the other 

 hand, need a nitrogenous diet. And, indeed, all 

 along the line, it is not to be denied that a protein 

 food has exceptional nutritive value. It is partly 

 at least with this in mind that the intelligent agri- 



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