272 FIELD CROP PRODUCTION' 



down on the stems and leaves, is less dusty when cured. 

 It does not yield as much per acre as does the red clover. 

 Usually it is gro^vn in small amounts with red clover, but 

 replaces it when soils are acid or wet. It ripens well with 

 timothy and makes with it a good quality of hay. Alsike 

 makes but little second growth and furnishes but little 

 pasture after the hay crop is cut unless favored with 

 good growing weather. It is excellent for mixtures for tem- 

 porary pastures, but is not so well adapted to permanent 

 pastures as is white clover. The cultural methods are 

 the same as those described for red clover, except in 

 regard to the rate of seeding. When seeded alone, 10 

 pounds per acre is regarded as a full seeding, and in mix- 

 tures from 2 to 6 pounds are used. 



CRIMSON CLOVER 



Crimson clover, Trifolium incarnatum, is also known as 

 Italian clover, German clover, French clover, scarlet 

 clover, and carnation clover. It has been cultivated from 

 early times in southern France and northern Spain, and 

 within the past century has become generally distributed 

 in other parts of Europe. It was introduced into south- 

 eastern Pennsylvania in the early part of the nineteenth 

 century and has come into general cultivation only within 

 the past two or three decades. 



273. Description. — Unlike the other commonly cul- 

 tivated clovers, crimson clover is an annual, maturing 

 seed within the year from the date of seeding. It has a 

 strongly branched tap root which penetrates the ground 

 under favorable conditions to a depth of three or four 

 feet. The tap root gives off many secondary branches, 

 which also extend some distance into the soil. The 

 tubercles are formed on the roots during the early stages 



