78 GROWTH AND V-ALUE OF GOOSE GRASS. 



marsh are nearly barren. Sometimes close cutting in the 

 early morning, while the dew is on the grass and when it 

 cuts comparatively easy, kills it out, and from that cause 

 the marsh becomes barren. More often, however, excess 

 of water, either upon the surface or in the soil, from the 

 proximity of ponds which have no outlet, causes barren- 

 ness. On all such tracts goose grass springs up and dots 

 the whole surface with circular patches of green, which 

 in shape are very like ringworms on the human skin. 



This valuable grass is seldom found alone except on 

 these barren tracts, and upon them it grows so short 

 and thin as seldom to be worth cutting. One will there- 

 fore never see any goose-grass hay except mixed with 

 other kinds, and generally with black grass. 



When these tracts begin to improve, from draining or' 

 from any other cause, other grasses make their appear- 

 ance, and the goose grass grows much more vigorous, 

 and becomes valuable. This will continue to be the 

 case for several years, until the roots of the other 

 grasses have taken entire possession of the soil, when 

 the goose grass disappears almost entirely', and bides its 

 time, ready to appear again whenever from any cause 

 its intrusive competitors cease to exist. 



The hay made from the mixture of goose, and other 

 grasses — among which black grass generally predomi- 

 nates — is a most valuable fodder. The goose grass is 

 so weighty that it takes but a small quantity, compara- 

 tively, for a ton, and cattle eat it with almost as much 

 avidity as oats, or any other grain. In fact, no hay is 

 more valuable than black grass with a large admixture 

 of goose grass, when properly cured. This is the result 

 of the experience of practical farmers along the coast. 



The curing process requires care and time; for goose 

 ;grass is as full of juice as possible, and requires a much 

 :longer exposure than black grass, while a very little 



