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From PETER HENDERSON CD. CO., NEW YORK 



11 



■ 



There has been a considerable advance in 

 the prices of Red Clover due to the short 

 crops in the United States and the large ex- 

 port demand. 



We would therefore advise a more liberal 

 use of Alsike this year, which is less expen- 

 sive and when sown in combination with 

 either Medium or Mammoth Red Clover, 

 yields excellent hay and pasture. It frequent- 

 ly succeeds where other sorts fail. Clovers be- 

 ing usually sown altherateof 10 lbs. per acre, 

 we recommend seeding 5 lbs. of Red, Medium 

 or Mammoth, and 5 lbs. Alsike per acre. 



Henderson's Re'deaned 



CLOVER SEEDS 



NOTES ON CULTURE, Etc. 



Clovers yield 2 to 3 tons of cured, nutri- 

 tious hay per acre; and furnish a better 

 balanced ration, than almost any other kind 

 of food. Red Clover makes two crops in 

 one season. 



All farm animals thrive on the Clovers, 

 particularly cattle, sheep and hogs. Few 

 pasture crops grown will furnish as much 

 grazing in a season as Red Clover. 



All Clovers have the power to gather 

 Nitrogen from the air, and store it in the 

 soil in the form of nodules on the roots; 

 thereby providing rich food for crops of 

 cereals, etc., which follow. 



Thus they save to a great extent the cost of 

 expensive commercial fertilizers, and the labor 

 of loading and spreading farm yard manure. 



The long roots of Clover penetrate 

 deeply into the soil, improve its drainage, 

 render it more friable, and increase ita 

 capacity for holding moisture. 



When plowed under, Clover crops add 

 humus to the soil, and further improve ita 

 tillable condition. 



Cutting Clover For Hay 



The best time to cut clover for hay is as 

 soon as the field presents a rather red color; 

 that is, when about two-thirds of the heads 

 have reached full bloom. If we fail to start 

 the mower till all the heads have blossomed 

 out about a third of the crop will have 

 started making seed, and the clover will 

 begin to lose in feeding value. It is btftter 

 to begin cutting too soon than to wait too 

 long. After the period of full bloom certain 

 changes take place within the plant, and 



part of the protein, fats and carbohydrates are transported from the 

 stems and leaves to the heads for the development of seed. The total 

 amount of protein, fats and carbohydrates is not thereby changed, but 

 they are changed in form, and when stored up in the seed they become 

 lost so far as food for stock is concerned. A goodly amount of the food 

 value of the forage is lost when the clover is allowed to get too ripe 

 before being harvested. Not only does the protein in the leaves and 

 stems decrease during the period of seed formation, but the crude fibre 

 increases correspondingly and this, to a certain extent, interferes with 



RED CLOVER 



This is by far the most important Clover grown in the Northern, 

 Eastern and Central states, though it is also largely grown in some 

 parts of the West and South. It thrives most luxuriantly on strong, 

 well drained loams, though it does well on a great variety of soils except- 

 ing sour, or acid soils, when lime, plaster or woodashes must be applied 

 to counteract the acidity. Red Clover according to locality is a biennial 

 or short-lived perennial. It grows one to two feet in height and usually 

 makes two crops a year, yielding two to three tons of cured hay per acre. 

 Clover hay is very nutritious; all stock fed on it require less grain; 

 chopped and steamed it is a good substitute for green food for poultry 

 during the winter. As pasturage all animals thrive on it, particularly 

 cattle, sheep and pigs, and as a green manuring and soiling crop i€ is 

 very valuable, adding humus and nitrogen to the soil. In Northern 

 states Red Clover seed is usually sown in the spring; the earlier the better. 

 If grown alone, use 12 to 14 pounds of seed per acre if broadcasted and 

 cover not over half an inch deep. Red Clover may be seeded with a 

 number of different grasses as Timothy, Orchard Grass or Tall Oat 

 Grass, but usually it is grown with Timothy, 8 to 10 pounds of Clover 

 and half a bushel of Timothy seed being sown per acre. A very satis- 



the digestion of the protein and carbohydrates. Many farmers make the 

 mistake of waiting too long before cutting their clover. I know that 

 sometimes this cannot be avoided because of other work or unfavorable 

 weather conditions, and where this is the case I have nothing to say, 

 but I want to urge every one to make a strong effort to begin cutting 

 his clover in plenty of time. When the clover is "just right" to cut 

 for hay it has taken up all the plant food from the soil and the atmosphere 

 that it is going to take up,- and it contains all of the nutrients it ever will 

 possess. From Rural New Yorker, June 19th, 1915. 



(Common or Medium Clover, June Clover.) 



Botanical, Trifolium pratense. German, Kopfklee, roth bluhender. French, Trefle rouge. 



factory combination is 5 pounds of Red Clover, 5 pounds of Alsike 

 Clover, 20 pounds of Timothy and 5 pounds of Fancy Red Top per acre. 

 This makes a fine quality of merchantable hay and the field does not 

 run out so soon as Clover and Timothy alone. (See engraving.) 



Price (subject to change without notice), Henderson's Superior 

 Sample (extra recleaned), S2c. lb., $30.00 bushel of 60 lbs., $48.00 per 

 100 lbs. 



CAUTION. — Every care should be exercised in buying Red Clover, for 

 there are always on the market at a cheap price large q badly 



infested with weed seeds, which in size and appearance closely resembit 



Clover, and cannot be cleaned out. Our seed is of high germination, pure 

 and free from weed seeds and foreign matter. 



"I am glad to be able to say to you that I had the best crop Of Clor. 

 seen grown, which I plowed under, grown from your seed, AI! m 

 class this year. Hay crop grand." 



Wll. B. OSI2BR, r . K. I. 



PRICES OF CLOVERS ARE SUBJECT TO CHANGE WITHOUT NOTICE 



