GREEN FORAGE AND HAY CROPS 113 
II.) HAY FROM LEGUMINOUS CROPS 
Value of Legumes.—The legume family is of the greatest value 
to the stock farmer in two respects: 
1. The legumes enrich the soil with nitrogenous components 
which have been built up largely from the free nitrogen of the air 
by the bacteria found in the root nodules of the plants of this 
family. As the nodules decay their nitrogenous compounds are 
taken up by the host plant and go to increase the nitrogen content 
of these plants. The legumes are, eee often spoken of as nitro- 
gen gatherers, or soil renovators” or “ improvers.” Deep-rooted 
legumes, like alfalfa and red or mammoth clovers, will leave in the 
roots and stubble a large proportion (one-half or more) of the 
nitrogen substances elaborated from the atmospheric nitrogen dur- 
ing the growth of the plants, and, on their decay, the nitrogen 
compounds are broken down, forming humus and inorganic nitro- 
gen compounds (nitric acid), thus adding to the supply of soil 
fertility. 
2. Legumes furnish larger proportions of protein and valuabl> 
mineral components, lime, phosphoric acid, and potash availabl- 
for feeding livestock than the grasses. Hay from leguminous crops 
is nearly twice as rich as that from grasses, and larger crops per 
acre are also obtained than from grasses. The average composition 
of hay from grasses and from leguminous plants will be seen from 
the following table: 
Average Composition of Hay from Grasses and Legumes, in Per Cent 
Protein (Carter Fat 
Hay from grasses........... ‘| 7.52 | 75.64 | 2.70 
Hay from leguminous plants..| 14.37 | 64.14 | 3.23 
Assuming that common grasses will yield two tons of hay per 
acre and clovers and other leguminous plants three tons, the latter 
will furnish from two to four times as much protein per acre as 
the common grasses, together with as much more fat and somewhat 
more carbohydrates. They also contain nearly three times as much 
nitrogen and about twice as much potash as does hay from grasses.” 
The more general culture of legumes and the production of 
hay therefrom during the last couple of decades have cothe largely 
as a result of the teachings of modern agricultural science, and are 
5 Farmers’ Bulletin 16. 
8 
