Sainfoin Seed. 



[JUNE, 



tivation^ the common sainfoin i^Oiiobnychis sativd) and giant 

 sainfoin (finobrycJiis sativa var. bifera). These come into bloom 

 during May and June, the common sainfoin flowering a 

 little later than the giant variety. The common sainfoin is 

 distinguished by its considerable aftermath, which consists of 

 long leaves, flowering stems being absent. The giant sainfoin 

 iG of more rapid and heavy growth, the second cutting producing 

 flowering stems, and in consequence of its being a double-cut 

 plant it is not so lasting in character. On land that is not 

 particularly suitable for growing a successful crop of sainfoin, 

 the farmer would be \\'ell advised to sow the giant in preference 

 to the common variety, as on land which is not able to hold the 

 common sainfoin for the usual term of years, the giant variety 

 will yield more bulky crops in the time, and may be cut 

 more often. 



It is important that the cutting for hay should start directly 

 flowering commences, as the plant is then at its best for feeding 

 purposes, and each day's delay injures both the quality of the 

 hay and the future yield of the crop. 



In the selection of sainfoin seed, as in the case of many other 

 farm seeds, too little attention is given to the quality of the 

 sample, the character of the stock from which it was grown, the 

 variety to sow, and whether the common or giant sainfoin will 

 be most economical and best enable the farmer to attain the 

 object he has in view. In the purchase of seed for sowing pur- 

 poses it is manifestly of prime importance that due attention be 

 paid to the purity and vitality of the sample. 



In outline, the single-seeded fruit of sainfoin is half-moon 

 shape, round on one side, and somewhat straight on the other. 

 Both sides are convex, with a coarse network of raised veins, 

 provided in some instances with spiny projections (see Fig. i). 

 In good fresh samples the seed pods are fairly bright, and the 

 colour is a dark straw, or a light reddish-brown. Very dark and 

 dull looking seeds should be avoided, and also pale yellowish- 

 green seeds, the former being the evidence of old age, the latter 

 of immaturity. The milled seed (that is, the seed removed from 

 the husk or pod) and the entire fruit are both used by the farmer, 

 but perhaps the latter course, that of sowing theentirefruit, is most 

 frequently followed, when it is sown at the rate of four bushels 



