14 FARM PRACTICE WITH FORAGE CROPS IN OREGON, ETC. 



any rate the nodule-forming bacteria of red clover, for example, 

 have become so accustomed to that plant that they are of little or 

 no value in forming nodules on the roots of most other legumes. If 

 nodule-forming bacteria are not in the soil no nodules will be formed; 

 the failure of leguminous crops is often due to this cause. These 

 bacteria may be artificially supplied in two ways, namely, by means 

 of pure cultures of the bacteria and by transferring soil from one 

 field to another. For further information regarding these two meth- 

 ods, see page 24. See also Farmers' Bulletin No. 240, U. S. Depart- 

 ment of Agriculture. 



FORAGE CROPS. 



In the pages that follow, only those crops are discussed that have 

 an important place in the agriculture of the region. What is said 

 regarding methods of seeding, culture, and feeding these crops is 

 based almost entirely upon the farm practice of the region. 



RED CLOVER. 



Considering the region as a whole, red clover (Tri folium pratense) 

 is easily the leading forage plant west of the Cascade Mountains. It 

 thrives best on rich, well-drained upland soils. Many of the low 

 lands that are too wet and cold for red clover become adapted to it 

 when properly drained. If allowed to develop naturally, this crop 

 matures for hay early in June. Rains are not infrequent at this 

 season of the year, and it is a common practice to pasture red clover 

 in the spring until about the first of May to retard the development 

 of the crop, so that haymaking will occur during good weather. 

 Red clover begins to grow in the early spring and. unless the soil is 

 very poor and the summer very dry. remains green and furnishes 

 excellent pasture until early in December. 



Generally speaking, red clover reaches its highest development on 

 the coast and the region about Puget Sound, where, under favorable 

 conditions, it may be cut three times during the year. To give three 

 crops it must be grown on rich lands and must not be pastured in 

 the early spring. The first crop should be cut for hay or ensilage 

 early in June, the second for hay in August, and the third for ensi- 

 lage late in the fall. In the Willamette Valley difficulty is often 

 experienced in getting red clover established, especially on land that 

 has jDrocluced cereal crops exclusively for years. This difficulty is 

 probably due to the methods of seeding, the dry summers, the poor 

 texture of the soil, the lack of available nitrogen, and possibly the 

 lack of nodule-forming bacteria. Red clover also frequently runs 

 out in a short time. It is believed by farmers that this is due to the 

 ravages of the clover root borer. In spite of these difficulties, how- 



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