106 THE BOOK OF ALFALFA 



have found that the estabhshment of some uniform and 

 generally accepted method of grading the different qual- 

 ities was a business necessity. As a result of this its con- 

 sideration was taken up by the National Hay Association's 

 committee on grades and upon the committee's recommen- 

 dation the association in 1905 adopted the following clas- 

 sification : 



Choice Alfalfa — Shall be reasonably fine, leafy alfalfa, 

 of bright green color, properly cured, sound, sweet and 

 well baled* 



No. I Alfalfa — Shall be coarse alfalfa of bright, green 

 color, or reasonably fine, leafy, of good color, and may 

 contain five per cent of foreign grasses; must be well 

 baled, sound and sweet. 



No. 2 Alfalfa — Shall include alfalfa somewhat 

 bleached, but of fair color, leasonably leafy, not more 

 than one-eighth foreign grasses, sound and well baled. 



No* 3 Alfalfa — Shall include bleached alfalfa, or alfalfa 

 mixed with not to exceed one-fourth foreign grasses, but 

 when mixed must be of fair color, sound and well baled. 



No-Grade Alfalfa — Shall include all alfalfa not good 

 enough for other grades, caked, musty, grassy, or 

 threshed. 



