


seed must be very lightly covered, and should be rolled, or brushed 
in, if not sowed with a Matthew’s Seed Sower. 
Whenever the plant is in bloom it must be cut; for, if the seed be 
left to mature, the stems become hard and woody. Also, whenever it 
turns yellow, no matter at what age, it must be cut or mowed; for the 
yellow color shows the presence.of some disease, or the work of some 
smallinsect, both of which seems to be remedied by mowing promptly. 
My experience leads me to the conclusion that fully five tons of cured 
hay per acre may be counted on if proper attention be given to deep 
plowing, subsoiling, fertilizing and cleanliness of the soil. -These 
things are indispensable, and without them noone need attempt to 
cultivate Alfalfa. 
In conclusion, I will remark thatI have tried the Lucerne seed im* 
ported by you from France, side by side with the Alfalfa seed sent me 
by Trumbull & Co., of San Francisco, and I cannot see the slightest 
difference in appearance, character, quantity or quality of yield, or 
hardiness. They are indentical; both have germinated equally well, 
that is to say, perfectly. 
In closing, I cannot do better than refer you to the little treatise of 
Mr. C. W. Howard, entitled: ‘“‘A Manual of the Cultivation of the 
Grasses and Forage Plants at the South.” . Mr. Howard, among the 
very first to cultivate Lucerne in the South, gives it the preference 
over all other forage plants whatever. My experience confirms all 
that Mr, Howard claims for it. Certainly, a plant that lasts a genera- 
tion is worthy of the bestowal of some time, patience and money to 
realize what a treasure they can secure for themselves. I confidently 
believe that in ten years from this date the Alfalfa will-be eo 
cultivated throughout the entire South. 
Tam, respectfully yours, 
E. M. HUDSON, 
Counsellor at Law, 
20 Carondelet Street, 
New Orleans. 
I have published the above for the past six years, and do so 
again this year, as it is an important subject and written so instruc- 
tively. I can not give any better information on “Alfalfa” than con- 
tained therein. mee: a pe 






