Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1909-02-23

their use. Nearly all Of them have a
long taproot, which forces its way
down into the soil far below the depth
reached by the roots Of ordinary crops.
Alfalfa roots sometimes go down as
deep as thirty feet or more. Much OF
the plant food used by the crop Is
brought up from this lower layer OF
soil, and some of it is left in the upper
soil when the roots and stubble decay.
The passage Of the long roots through
the soil also loosens it, and when they
decay add to the humus supply. Thus
the physical condition of the soil is so
improved that the more tender roots
of such crops as corn can penetrate
it readily. Because Of these facts
corn, potatoes and almost any other
crop will grow faster and give a con-
siderably larger yield on a field which
mas grown a legume the year previous
The principal legumes are alfalfa,
clover, cowpeas and soy beans. Al
falfa is grown most successfully west
of the Missouri river, although by no
means confined entirely to that loca-
ity. 1t requires some care to get a
good stand of alfalfa. 1t does best on
a soil that is somewhat sandy and
should never be sown on soil where
the water table is liable to stand for
any length of time within three feet
from the surface. WET feet" Will XIII
alfalfa quicker than anything else.
AS a general rule the best time to
SOW alfalfa is early in the fall. The
ground should be put in the best pos
sible filth, and If manured before SOW
ing the seed the chances Of success
are considerably increased. The seed
should be sown at the rate OF about
fifteen pounds per acre. A light har-
rowing will cover it sufficiently. II
the young plants weather the first
winter successfully, the critical time Is
passed. The advantages Of alfalfa over
clover, are its higher feeding value and
greater yields. 1t can often be cut
three of four times in season, with
a yield of from one to two tons per
cutting. Alfalfa must always be cut
as soon as about one-tenth of the
plants are in bloom; otherwise the
the vitality is weakened and the yield
Of the succeeding crops reduced.
There are several varieties Of clover,
of which medium red is the most WIDE
ly known. Glover seed are usually
sown with small grain in the spring.
A surer way Of obtaining stand Is TO
SOW after the oats have been disked in
and cover with a harrow; otherwise
the seed are put in so deeply that many
Of the little plants never reach the sur
face.
One of the principal reasons for fall
ure with clover is poor seed. A sam
pie should always be tested before
sowing. This can be easily done by
putting hundred seeds between
couple Of moist blotters and keeping in
a warm place for a few days. The
number that germinate can be used as
a guide as to the amount OF seed to
use per acre.
One reason why clover and alfalfa
are not more popular with farmers Is
the difficulty of curing the hay. If 1t
Is left in the swath until dry enough to
put in the mow, the leaves, which are
the most valuable part, will become
so brittle that many Of them will be
lost A better way is to go over the
field with a side delivery rake as soon
as the leaves have wilted a little and
throw the hay together in loose wind
rows. Handled in this way, 1t dries
evenly, and the leaves will not fall off
so easily. Hay cured in this way Is
also less liable to be dusty than when
cured by direct exposure to the sun.