mowed. In fertile ground weeds are apt to diminish the yield after a 
few years, so that it requires to be broken up. It is generally sown in 
May, at the rate of 6 cr 7 pounds of the clean seed per acre. Some- 
times it is sown in the pods at the rate of 50 to 100 pounds per acre, 
either in spring or in autuinn after the cereals are harvested. 
Alsike sprouts but little after cutting, and therefore produces but one 
crop and one pasturage Theyield of seed is usually 130 to 170 pounds 
per acre. The seed separates more easily from the pods than that of 
ordinary clover, and as the heads easily break off when dry, care is 
required in harvesting. 
It does not endure drought as well as the common red clover, but 
will grow on more damp and heavy soils, and it is said that it can grow 
on land which, through long cultivation of the common clover, has be- 
come ‘clover sick.” (Plate 92.) 
Trifolium incarnatum (French Clover). 
This annual clover is a native of Europe. It grows to the height of 
about 2 feet. The heads are about 2 inches long, very densely flowered, 
with the petals ranging from a pinkish to a crimson color. 
It has been introduced and tried to some extent for cultivation in 
this country, but has not met with much favor. It deserves trial, how- 
ever, in the dry climates of the West. (Plate 93.) 
’ Trifolium repens (White Clover; Dutch Clover). 
This is a small perennial species, with prostrate stems which take root 
strongly at the joints. It is said to be the shamrock of Ireland. It is 
a native of Kurope and Northern Asia, and has been introduced into, 
and naturalized in, many other countries. It is said that, although in- 
digenous in England, it only began to be cultivated at the beginning 
of the eighteenth century. On accountof its creeping habit, when once 
established, it soon covers the ground and spreads extensively. Mr. 
Sutton, an English writer, says: 
It prospers on mellow land containing lime, and on all soils rich in humus, from 
marl to gravelly clay. It does better in poor land than red clover. In early spring 
it produces very little food, and the plant is so dwarfed that it is practically useless 
for cutting for a crop of hay. Still, perennial white clover forms an essential con- 
stituent of every good pasture. All cattle eat it with relish, but it is of less use for 
the production of milk than of flesh, and is of special service in fattening sheep. It 
is not suitable for culture by itself, and its herbage is better for cattle when mingled 
with other grasses, especially with perennial rye grass. 
A correspondent of Farm and Home says: 
Every pasture should contain some white clover. It will afford more feed at certain 
times of the year than grass or any other kind of clover. It willnot flourish in damp — 
soils, or those that are very poor. <It will do well in a partial shade, as a grove or 
orchard, but to make the highest excellence it should have the advantage of full sun- 
light. It is easy to secure patches. of white clover in a pasture by scattering seed in 
early spring on bare places and brushing it in. One pound of seed is enough to start 
white clover in a hundred places. The disposition of this clover is to spread by meaus - 
of the branches that run along the ground and take root. 
sw ase ‘ 
