VARIETIES OF ALFALFA. 81 
alfalfa that has grown for some generations in hot 
Arizona becomes by elimination a type adapted to 
hot climates, and alfalfa grown for several genera- 
tions in Montana or North Dakota becomes also by 
elimination, and perhaps to some extent by muta- 
tion, a strain able to endure extreme cold. 
The practical lesson to be drawn from this vari- 
ability of alfalfa is that it is best to choose seed com- 
ing from a region in about the same latitude as one’s 
own farm. Alfalfa from Arizona is not hardy, in 
Nebraska. Alfalfa from Montana would doubtless 
do poorly in Arizona. Alfalfa from California has 
not always proved hardy in the Hast. Alfalfa from 
France and Germany usually succeeds in the east- 
ern States of America. When it fails it may be that 
the seed came from Algeria, up through France, 
and thus was in nature similar to the Arizona strain. 
Commenting on varieties J. M. Westgate, ag- 
rostologist in charge of alfalfa investigation for the 
United States Department of Agriculture, says: 
Under most conditions, especially in the alfalfa districts, or- 
dinary alfalfa, whether from American or European grown seed, 
gives quite as satisfactory results as any of the special varie 
ties. In certain sections of the country, however, special varie- 
ties of alfalfa have been found to be more valuable than the ordi- 
nary forms. Of these the Turkestan, Arabian, and Peruvian 
varieties have been introduced through the Office of Foreign 
Seed and Plant Introduction of the United States Department of 
Agriculture. 
Turkestan alfalfa was introduced into the United States in 
1898, and has since been tried in all parts of the country. It 
has been found to be superior to the ordinary alfalfa in only lim- 
ited sections. Itis decidedly inferior in the humid sections east of 
the Mississippi River, but has given somewhat better results 
than the ordinary alfalfa in the semi-arid portions of the Great 
‘Plains and in the Columbia Basin. In addition to its drought 
