i66 



BACTERIA AND SOIL FERTILITY 



time it may be necessary to supply the requisite legume bacteria. 

 The bacteria to apply will vary with the specific legumes, as dif- 

 ferent legumes require different bacteria. Experience has taught 



that the following may 

 be used in inoculating 

 various legumes: 



( I ) To inoculate 

 red clover, use the bac- 

 teria from red clover, 

 mammoth red, alsike, 

 crimson, Egyptian, or 

 white clover. 



(2) To inoculate 

 alfalfa, use the bacte- 

 ria from alfalfa, sweet 

 clover, bur clover, yel- 

 low trefoil, or fenu- 

 greek. 



(3) To inoculate 

 garden peas, use the 

 bacteria from the gar- 

 den pea, hairy vetch, 

 spring vetch, wild 

 vetch, broad bean, len- 

 til, sweetpea, or peren- 

 nial pea. 



(4) To inoculate 

 cowpeas, use the bac- 

 teria from the cowpeas, 



partridge pea, peanut, Japanese clover, velvet bean, lima bean, 

 wild indigo, or tick trefoil. 



(5) To inoculate garden beans, use the bacteria from garden, 

 navy, kidney, or scarlet-runner bean. 



(6) To inoculate lupine, use the bacteria from lupine, serra- 

 della, or wild lupine. 



(7) To inoculate soybeans, use the bacteria from the soy bean. 



,*I-,.t»..iiS»»*' 



Fig. 35. — Effect of inoculation on alfalfa. The 

 soil contained no nitrogen. By the aid of the 

 nodule forming bacteria the inoculated plants 

 have been able to secure nitrogen from the 

 air. (After Russell and Hasting.) 



