Varieties. 
124 
The ancients did not cultivate it, although the plant itself was certainly known in Europe and the 
temperate regions of Western Asia. It was first cultivated in Media, but at what date is uncertain. 
During the fifteenth and sixteenth centuries it was introduced into Spain and Italy. In 1550, Gallo 
mentions it as occuring in Italy; in 1556, its cultivation was recommended to the senate of Venice by 
Tarelli, From Spain, its cultivation spread during the sixteenth century to Brabant and Flanders. 
‘migrants from these countries introduced it into other lands. About the beginning of the seventeenth 
century Germany was plunged into the 30 years’ war which put a stop to agriculture there for 
a long time. Thus it happened that the cultivation of red cloyer made no considerable advance in 
Germany, till the beginning of the eigteenth century. In the Palatinate Casimer Medicus brought it into 
notice between 4760 and 1770. Into Switzerland it was introduced by Tschijfeli who founded the agri- 
cultural society of Berne in 1759. Before this time it had been cultivated here and there in Switzer- 
land under the name of Holland or Spanish clover, as the seed had been obtained from these countries, 
but, thanks to the efforts of the agricultural society of Berne, its cultivation soon extended throughout 
the whole country. In Germany, as in Switzerland, it was necessary to change the prevailing system 
of rotation in order to introduce the clover. A three years’ rotation was in vogue: 1. wheat, 2. barley, 
3. bare fallow. Schubart recognised the necessity of making a change in the system, and introduced 
clover and root-crops instead of the bare fallow. This improved system soon became general. Red 
clover was introduced into England from Flanders about the year 1633, and especially owing to the 
efforts of Lord Chancellor Weston, Duke of Portland, its cultivation soon spread. It was introduced into 
North America between 1790 and 1800, 
In agriculture, two principal varieties are distinguished: 41. Wild clover or cow-grass, Trifolium 
pratense L., var. pratorum, Alefeld == Trifolium pratense var. perenne Host. 2. Cultivated red clover 
Trifolium pratense var. sativum, Schreber & Hoppe. 
The first variety is distinguished from the second by the following characters: the height is less, 
the root is much branched and very fibrous, the stem is usually more hairy and full of pith (not hollow), 
the radical leaves have rounded leaflets, one anda half times longer than broad, the involucral leaves are 
sessile and very close to the capitulum; the free portion of the stipule is longer, narrower and provided 
with longer hairs; the capilula haye fewer flowers, bul appear Lo be as large as those of the other variety 
(Sinclair), and the pedicels of the flowers are usually longer, thinner and bent. It is not possible always 
to distinguish the one variety from the other. Cow-grass has the following points of advantage over 
the other variety: — it lasts longer (for two or three years); it is less sensiliye to soil and climate, and 
as a consequence, the crop is more certain; and hay-making is easier. Genuine seed is, however, more 
difficult to obtain and is dearer. 
Cultivated red clover, the second variety, is also called Spanish, Welsh, Brabant, ele. clover. 
It is a larger plant than the other, and can only be used for a single year. The characters which 
distinguish this from the first variely are: — the tap root branches little and produces few fibres; 
the stem is longer and usually hollow, the capitula are often in pairs, and separated by a stalk from 
the uppermost sessile involucral leaves; and the flowers are usually lighter in colour, This variety 
has been produced by cultivation, as is easily proved experimentally. 
If genuine seed is collected from wild cow-grass, and sown for several generations, plants are obtained 
which cannot be distinguished from the variety sativum. Also when both varieties are cultivated 
together for a few years, the plants become similar in their mode of growth and properties and of 
equal value, 
In selecting seed for use, the country which grew it should be carefully noted, as red clovers 
from different countries haye characteristic properties. 1, Red clover from Switzerland has been in 
cultivation there for.a long time; it is a hardy plant of luxuriant growth, 2. Red clorer from Styria 
and Silesia is taller and flowers later than the Swiss; it is more lasting and hardier than the following 
kinds. 3. Red clover from France does not attain the height of the preceding, is less lasting and less 
hardy. %. Red clover from Alsace and the Palatinate ranks between the French and Silesian varieties. 
