the second year's growtli. On the death of the plant, 

 at the close of the second year, the fleshy roots de- 

 cay more rapidly than fibrous roots, and their nitro 

 gen becomes more quickly available for other crops 

 My experiments co\ er the use of the following crops 

 after sweet closer: Beets, beans, onions, parsnips, 

 cauliflower, celery, melons, laspberries, and straw- 

 berries. All show a marked advantage on the part 

 where sw^eet clover was turned under after a growth 

 of two seasons. The color and size of plants, as well 

 as the amount and quality of fruit, were noticeable. 



PREPARES LA\D I OR ALl VLI A.. 



I think it one of the finest things m use to prepare 

 land for alfalfa. Sow to sweet clover for one year; 

 break the land, turning under the young growth the 

 second spring about the first of June, and cultivate 

 until ready to seed to alfalfa. The germs of bacteria 

 will increase rapidly and the soil will be filled so full 

 that the alfalfa plants will grow right off and make 

 two or more good crops the first season after sowing 

 in the early fall. 



As a soiling crop, it is right up to the front Com- 

 bined with blue grass it makes one of the finest pas- 

 tures known to stockmen. Unlike alfalfa, it improves 

 by being pastured, yet again, like alfalfa, the stock 

 have to become accustomed to it before they will eat 

 it with a relish. But, when once they have learned to 

 eat it, they prefer it to all other grasses. 



As a pasture for hogs, the chief difiiculty lies in the 

 fact that the hogs want the roots as well as the tops. 

 They eat the grass readily from the first, seeming to 

 like its peculiar flavor, and are also fond of the hay, 

 eating it more readily than that of red clover. 



Another one of its many good qualities is that cat- 

 tle may be fed exclusively on sweet clover and under 

 the conditions most favorable to, bloating, without 

 any danger from this trouble, cumarin, one of its 

 constituents, the principle which gives it its bitter 

 taste, effectually preventing the fermentation that re- 

 suite in bloating. 

 ' Kentucky J- W. Gbiffin. 



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