GETTING A STAND OF ALFALFA. 103 



ing swiftly, will probably do no harm. Even a few 

 hours of stagnant water lying over the land in hot 

 weather may kill the alfalfa. Drain. Drain deep. 

 Drain thoroughly. Alfalfa roots are living things. 

 Alfalfa bacteria are probably destroyed by being 

 under water for a long time. 



Tilling. In laying tiles where alfalfa may some 

 day be sown see that they are laid as deep as the 

 nature of the soil will permit. Soils differ much in 

 this respect; sometimes the subsoil is so dense and 

 impervious that water cannot well penetrate it. In 

 such case it is useless to lay tiles deep in it. They 

 will not drain the land any deeper if laid in the hard- 

 pan than if laid just on its surface. Usually, how- 

 ever, one can lay tiles in clay loams and "joint 

 clays ' ' much deeper than he has been accustomed to 

 laying them. The extra depth pays largely. Tiles 

 draw water from a much greater distance when laid 

 deep, and plants thrive in proportion as the perma- 

 nent water table is lowered. If the water level in 

 the soil never rises above a depth of 10' from the 

 surface all the better. Alfalfa roots will readily 

 penetrate that distance. Tiles cannot be laid deeper 

 than 4' or 5' with economy, owing to labor cost; 

 if they could, and the soil were permeable enough 

 to let them operate to their full depth, it would be 

 all the better. On Woodland Farm the rule is to 

 lay no tiles at a less depth than 36" and the standard 

 depth where soil is right and outlet can be had is 

 48". In early days many drains wiere laid too 

 shallow; these are often taken up and laid deeper. 



