11 
Agropyron spicatum. (See Agropyron.) 
Agropyron tenerum. (See Agropyron anà Slender Wheat-grass.) 
Agrostis scabra. (See Tickle-grass.) 
Alfalfa ( Medicago sativa). 
This re is grown in many parts of both Dakotas, but generally with indifferent 
8 u 
The plants turn yellow and the first cutting is light. Where the field can be irri- 
gated immediately on the taking off of the first crop, this trouble is not so seri- 
ous. The plants are often badly affected by a fungous disease which causes the 
leaves to fall early, and thus much of the most valuable part of the forage is lost. 
Alopecurus geniculatus fulvus. (See Wild " 
Water Foxtail.) j 
Alsike (Trifolium hybridum). / 
This clover occurs in door yards, along roadsides, 9 
and occasionally in fields in the valleys of 
seems to be quite hardy and would no doubt 
.do well sown with ee Orchard-grass, 
or Kentucky Blue-grass.” 
American Vetch (Vicia americana). 
More or less abundant in the eastern part of both k 
States, where it grows in moist places. It 
is relished by all kinds of stock and furnishes 
considerable "eS ” which is „considered 
very fattening.” 
—— 
ES 
= 
| | e d 
A 
zx 
AAA hallii. (See Colorado Sand-grass. ) 
Andropogon nutans. (See Bushy Blue-stem.) 
Andropogon provincialis. (See Big Blue-stem.) | SK 
Andropogon scoparius. (See Little Blue-stem.) | 
Aristida fascicularis. (See Western Beard- \ 
FIG. 1.—Slender Wheat-grass (Agro- 
Arrhenatherum elatius. (See Tall Oat-grass.) pyron tenerum). 
Astragalus. 
pud are a large number of species belonging to this genus found in the E 
me of them are readily eaten by stock and are highly prized by stoc 
vicis are so bitter and nora that few animals will touch them, while 
still others are thought to be injuriou 
Astragalus adsurgens. (See fig. 6.) 
This species is said to be eaten readily by stock, particularly on the “range,” when 
grasses are dry and short. This, and other small-fruited species, are known as 
Milk Vetch. 
Astragalus bisulcatus. - 
One of the strong smelling species. The p th tl k taste whe 
but loses this as it becomes mature, k readi t : 
(Brannon). 
