1810 . 
THIS RURAL NEW-YORKER 
1007 
THE LIFE OF CLOVER. 
As a farmer and clover grower for 
over 30 years my experience has been 
varied. I have found very little benefit 
from clover as a perennial plant, in fact 
I am quite sure that time and space is 
ill spent in any endeavor to perpetuate 
it other than as a biennial plant. I have 
seeded it in the Fall season and Spring 
on wheat and oats, but in no instance 
have I gained any favor in getting con¬ 
tinued results with the Medium Red 
clover lasting over two years. With my 
system of rotation it does not appear to 
be good for our soil to cover more than 
the two seasons with it; hence we aban¬ 
doned any thought of trying to induce 
any further accomplishments for this im¬ 
portant plant which has become a potent 
factor in our farm economy. I am per¬ 
suaded that to change our system of 
rotation would be a mistake and a fatal 
one. With this at all times in view a 
four-year rotation has become a chronic 
defense in reinforcing our cultivated 
soils. 
We grow wheat every year for the 
seed market and seed the ground in tile 
Fall with three quarts of Timothy, and 
in February or early March sow one 
bushel of Red clover seed with one gal¬ 
lon of Alsike mixed to six acres of 
wheat soil. With all kinds of experi¬ 
ences I find that to get the very best 
results in crops and maintenance of soil 
would cut one crop of hay, then let a 
crop of seed mature on the ground, re¬ 
main there for early plowing in the 
Spring for corn or potatoes. Any fur¬ 
ther cutting has never proved either 
beneficial or profitable except maybe 
when seed is scarce and high in price. 
Every time when we have attempted to 
prolong the crop over the period ex¬ 
pressed in this article we have surely 
been the losers, and expect to be in any 
further attempt to change the biennial 
habits that dominate this plant. Alfalfa 
has its economic worth as a permanent 
factor in our agriculture, and has come 
to stay, but the general farmer who ex¬ 
pects to rotate crops on his farm and 
continue his soil in profitable tillage can¬ 
not afford to drop the Medium Red 
clover as a part of his plan of redemption 
from a decline of soil fertility. The 
farmer who fails to perpetuate his regu¬ 
lar rotation one year with another lays 
the foundation for trouble. He may 
seem to get good profit for the year, but 
from my own experience I have lost 
much more in the three years that follow 
in our four-year rotation work. The 
farm is showing this to be true from 
tenanting a portion of it. From this on 
we propose to rely on our Red clover 
only as a one-year crop and no more. 
When 30 years of practical experience 
close up to the real thing teaches one 
the thing that pays for a farm, why 
change views or practice? 
Ohio. # GEO. E. SCOTT. 
Keeping Celery. 
P. L. VF., Waterbary, Conn. — What is a 
good way to keep celery through the Win¬ 
ter? I have an excellent vegetable cellar. 
Ans.—A few hundred stalks or more 
may be stored in an ordinary cellar and 
will keep in excellent condition provided 
there is no artificial heat used for warm¬ 
ing the house. Unquestionably the sim¬ 
plest and a very safe method is to stand 
the stalks in an upright position on two 
or three inches of sand or soil placed on 
the cellar floor, dividing them in narrow 
sections between upright boards, say 
about eight or 10 inches apart. The 
boards should be high enough to exclude 
the light from the celery stalks. Two 
lines of boards, set 10 inches apart, 14 
feet in length, will hold when neatly 
stored about 150 plants more or less, de¬ 
pending of course on the size of the 
stalks. It is best to raise the boards 
about two or three inches from the cellar 
floor by resting them on bricks at each 
end; this will allow the roots to be cov¬ 
ered with soil and kept moist. The large 
green varieties can be kept by this 
method until Spring if a little attention 
is given it occasionally. When a large 
quantity is stored together considerable 
heat will at first be generated, and proper 
ventilation therefore must be given, or rot 
will follow in a short time. It should 
be remembered whatever method is 
adopted for storing celery, attention must 
be given to three important points; keep 
the foliage dry to prevent rotting, and 
the roots moist to prevent wilting, and 
ventilation to allow the vegetable heat to 
escape. T. M. white. 
Monmouth Co., N. J. 
Storing Beets. 
F. M. S., Oliret, Mich .—I am raising a 
quantity of table beets for a college board¬ 
ing house to be delivered as called for. 
What is the best way to keep them fresh 
and nice? 
Ans. —I presume by what F. M. S. says 
in his query that he means how best to 
keep beets after they have been gathered. 
If I am correct in that, I believe the very 
best way to keep beets after they' have 
been gathered is, first, to have good, ten¬ 
der, well-grown beets to store, then se¬ 
lect a high, dry cool place and trench the 
beets nearly on top of the ground, using 
no straw or litter in the trench; open 
this trench not more than four feet wide, 
and not deeper than a plow furrow, put 
in a layer of beets and a layer of sand, 
another layer of beets, sand again, alter¬ 
nating until you reach a cone-shaped top, 
then cover lightly with sand all over the 
top. Beets stored in this manner should 
not be so placed till weather is cool. If 
trench or pit can be located in the shade 
so that it may be always cool so much 
the better. Additional covering can be 
added from time to time, as weather be¬ 
comes colder, sufficient to keep out frost. 
Beets stored in this way, if in good 
condition when placed in the trench, will 
be quite as good when taken out if not 
left too late the following Spring. 
C. C. HUI.SART. 
What were you charged with?” 
“Keeping a pig inside the city limits.” 
“But that’s not a prison offense—you 
might have paid a fine and got off.” 
“That’s what I thought. But they proved 
it wasn’t my pig.”—Toledo Blade. 
When It’s 
“What for 
Breakfast?” 
Try 
Post 
Toasties 
Serve with cream or 
milk and every member 
of the family will say “rip¬ 
ping ” good. And don’t 
be surprised if they want 
a second helping. 
‘The Memory Lingers 
Postum Cereal Company, Ltd., 
Battle Creek, Mich. 
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