The Odanah star. [volume] (Odanah, Ashland Co., Wis.) 1912-1916, 1915-06-25

The
farmers Corner
Edtted by Govt arEraer
e. I. Rukss and A.
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Alfafa is fast becoming one of the favor
lite hay crops of the United States. While
it is not new cr6p; il is not crop that
is grown on every fatiii in this part of the
state, such as is timothy and clover. When
made into Ray there Is no other crop that
will equal it in amount Of nutriment con-
tanned IN any given amouns as compared
with otocr hay tfops: Alfalfa likes warm,
rich soil with the proper kind Of plant food
and a we'll prepared seed bed. There are
some other things the plant requires that
rs peculiar to it. 1t is one of the family of
the legu,rinons plants, viz; plant that has
the power to use the nitrogen in the air.
All plants must hate certain amount of
p prosperous, I'otassium and nitrogen, The
phosphorus ard potassium NAV be added to
the soil by applying barn yard manure for
commercial fertilizer bnt nitroge is plant
food that is hard to maintain in the soil and
is ane of the most expensive when it is pur-
chased in the commercial form. If the far
mcr is able to grow this important crop on
his laud he is in position to supply his
soil with this i'm portant plant food as .alfafa
can use the nitrogen from the air as the air
ir about four-efths nitrogen, there is is plen-
ty for all future need of this element of fer
tility, if we use such plants to aid in the
fertilizing of our land.
The peculiar part about alfalfa is that on
IT'S roots is that on its roots II has small no.
dulles or tubercelS that contain a hacteri.
In these small nodules on the roots live
these little hacterir which have the power
to transform the nitrogen in the soil air or
the sir that circnlates in the soil 20 form
that will nouriSh the plants. In order that
these little bacteria ma, live, the soil must
be what is termed a sweet soil, in other
words a sour soil or one that is acid is detri.
mental to the growth OF these bacteria. To
correct the sour soil it must consain a good
percentage of lime. But where there is
plenty of clover growing as it is in this part
of the state: it is altogether likely that the
soil is not in need of lime. If the land to
be sown to alfalfa has never grown this crop
i must be vinonoculated with the alfalfa
bacteria. In otder to do this It is necessary
to get some soil from field that has pre-
viously. grown alfalfa and distribute this soil
over the field at the rate of about 200 lbs.
per acre. This supplies the soil with the
bacteria which is necessary to the successful
growth of the plant, providing that the land
has been well prepared and properly enrich
ed otherwise. This inoculating soil must
be spread DIVER the field as soon after it is
taken from the old alfalfa field and worked
into the soil thoroughly to prevent the sun
from killing the bacteria. as sunlight is
detrimental to all bacteria life.
| After once getting good stand of this
important crop we are prepared to supply
our live stock with one of the best rough
feeds known. 1t is very rich i'll protein
which is heterogeneous food element that
aids the animal to build up muscle hair and
blood etc. This food element supplied by
alfalfa is one of the most expensive parts of
ratons fen to live stock. From chemical
analysis alfalfa is found to be as rich in pro-
tein as is wheat brah. Then by growing
this crop it is possible to enrich the land and
make it better and at the same time to supply
live stock with one Of the best Tough feeds
atd save the heavy expense of buying those
high priced feeds in the form of bran, etc.
In starting to grow alfalfa the beginner
should start in small way until he has
learned some of the peculiafities of the
plant. An, acre is enough to start with and
about this time Of the wear is good time
10 have the ground re ady to sow the seed,
nsing about twenty pounds of good clean
seed per acre, The variety best adapted
Tor this climate IS what is called the "Grim
Alfalfa ANY one wishing to keow more
about this crop-7yoor Farmers viii be glad
to give any assistance desired,
A. L. DOAN.
Farmer.