The Carlisle independent., 1915-10-14
|. CLASSES O.. FORAGE CROPS.


 Any vegetable matter fresh or cured eaten by live stock such as hay, grain. fodder, or silage is included in the class of forage and those crops grown primarily for that purpose are known as forage crops. Whenever a cereal crop is grown for hay, pasture, or sil- age it too is called a forage crop. Every farm maintains a few head Of live stock for which it is necessary 10 provide feed. The most successful men are growing the feed at home to avold the necessity of buying
 One-half of the total acreage of American forage plants consists of ti- mothy and elovers, but the greatest amount of roughage is produced from corn. Over five million acres of alfal- i ia are now being grown in the United States. Much wheat, oats. rye. millet, sorghum and Sudan grass are grown for rough forage. Cow peas, soy beans. the clovers. and many tame grasses such as Bermuda, orchard grass, red l top, and crab grass are grown to a l considerable extent for hay and pas ture. In addition 10 all of the above there are more than seventeen million acres left to wild grasses. Forage in the United States exceeds in value that of all other crops.
 Legumes, while not grown so ex- tensively as grasses, are more valua- De. pound for pound, because they al- most uniformly have higher protein or flesh forming content than other crops. Of more than one hundred le- gumes comparatively few are of agri- cultural value in Arkansas.
 The grasses are either annual like sorghum, millet. or Sudan grass, or perennial like orchard grass, Bermr- ia, or Johnson grass. The roots of grasses are very small and usually live for only one season. As compared with other crops grass seeds do not have a nigh germinating power.
 The class of forage crops known as legumes includes peas, beans, alfalfa, clovers, vetches. and many others. This forms a most important agricul- tural class of plants in that most of it's members have the ability to use free nitrogen taken from the atmos- phere by the aid of certain bacteria that forms nodules on the roots. Very few ether plants and none of agricul- A-I- l,; ability. These facts have heen known only for a comparatively short time. That the nodules or the roots Of these plants contained bacteria was not discovered until 1866. and it was not until 1887 that Hellriegel demon strated that leguminous plants could utilize atmospheric nitrogen by aid of these bacteria in the root nodules. It was known even before Christ that the growing of certain legumes help ed succeeding crops. but the reason was not known untiI the recent dis coveries-
 The organism causing the nodules 1 on leguminous plants occurs in many l different forms because in only few ! instances has it seemed possible to inoculate one crop with the organ isms from another According to Pi- l per the only proven case of this is l that of alfalfa and sweet clover, either i of which can be inoculated with the organisms from the other.
 The root nodules on various le- gumes vary widely in size. shape and abundance. On most clovers they are small globular and oftentimes club shaped. On alfalfa they are usually some longer and oftentimes more branched. On yetehes they are very much branched and often fan. shaped On cowpeas, peanuts. anu most beans they are irregularly glob
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