CHAPTER I 



INTRODUCTORY 



In this book all the varieties of clover will be dis- 

 cussed that have hitherto been found of any con- 

 siderable value to the agriculture of America. 

 Varieties that are of but little value to the farmer 

 will be discussed briefly, if discussed at all. The 

 discussions will be conducted from the standpoint 

 of the practical agriculturist rather than from that 

 of the botanist. It is proposed to point out the vari- 

 eties of clover worthy of cultivation, where and 

 how they ought to be cultivated, and for what uses. 



Definition of Clover — According to Johnson's 

 Encyclopccdia, clover or trefoil is a plant of the 

 genus Trifolium and the family Leguminosce. The 

 Standard Dictionary defines it as any one of several 

 species of plants of the genus Trifolium of the bean 

 family Leguminosce. Viewed from the standpoint 

 of the American farmer it may be defined in the 

 collective sense as a family of plants leguminous in 

 character, which are unexcelled in furnishing forage 

 and fodder to domestic animals, and unequaled in 

 the renovating influences which they exert upon 

 land. The term Trefoil is given because the leaves 

 are divided into three leaflets. It is also applied to 

 plants not included in the genus, but belonging to 

 the same order. 



