The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1921-01-21

Owing to the fact that Alfalfa has
already come into prominence as the
successful forage crop of Valley coun-
ty, The Courier is sure that all of its
farmer readers will be interested in
the following speech made some few
months ago to a South Dakota audi
ence by Mr.. B. Byron Bobb, one of the
nations leading authorities on dry land
farming methods.
The arguments which I shall
here present pertain more especially
to the drier sections-the sections usu-
ally termed semi-arid-and they may
possibly have nearly as much impor-
lance for those of more favored To-
c~alities.
Lack of Moisture Limits Us.
If one asks the question, "What is
the limiting factor in our crop produc-
ton ?" hardly once will he get the an
swer, poor soil; but always this, lack
of moisture. That we cannot by any
lean increase the precipitation in
any given area, is conclusively proven
by the records that have been kept at
numerous stations showing that in a
period of 40 or so years the average
precipitation has not changed one bit.
Any group of 10 years shows an aver
age annual rainfall almost equal to
that of any other group of 10 years,
For verification of this statement,
reference may be had to the records
of our older weather stations.
If. then, the rainfall is an everage
constant for any given section, it is
futile to assume that this season, or
the next one, or any other will be so
favored as to permit in preparation
less forethought and diligence. Then,
it is not imperative that modifying
our trust in providence and relinquish-
ing our roseate hope for luck, we base
all our farm operations upon the SIM
pie fact of having so much moisture
and no more?
Not being able to increase the rain
fall, we are nevertheless quite able
to make better use of that which does
fall, and it is in this direction that /
wish to lead the discussion and try
to bring out what relation the grow
ing of alfalfa in the semi-arid region
has to agriculture in general and in
particular to the conservation of mois-
ture. Accordingly, for the sake of
clearness, let us briefly review a well
known fact. When it rains the water
soaking into the ground distributes
itself under normal conditions until
it forms a film of moisture around
each soil particle. Analysis of the
soil shows that it can in this manner
hold from IS to 20R of moisture.
More rain falling upon this moistened
earth will simply pass down through
to drier ground, leaving the upper lay
ers still holding only the Is to 20R
of moisture. Frequent subsequent
rains will merely repeat this process
passing on to the subsoil deeper and
deeper out of reach of growing crops
and therefore irretrievably lost.
If then. by any means we can get
the soil to hold more water near the
surface where the growing root of
wheat or oats or corn can reach it,
we will be accomplishing the equiva-
lent Of increased rainfall. Sandy soils
can hold about 1870 of film moisture
and fine clayey soil somewhat more,
while pure humus can hold about
1900 of film moisture, resembling the
sponge in it's greediness for water.
Doesn't it appear plausible that by
mixing humus with the soil we can
increase it's water-holding capacity?
Such is the fact. The more humus in
the soil the greater its affinity for
moisture.
What is Humus?
What is humus? A complete discus
sion of what humus is and what it
does would require more time than
we now have at our disposal, but as
it is the main connecting link between
alfalfa culture and agriculture-the
point of this argument-let US try
to get it into the clear. A brief defni-
ton of humus might be this-it is de-
cayed vegetable or animal matter.
When we haul a load of anu upon
the field, we add humus. When we
plow under stubble, we add humus,
When roots of ripened crops decay in
the ground, they become humus. Leaf
mold in the forest is an approach to
pure humus. Humus is the s%torehouse
in the soil for nitrogen and to an ex-
tent also for potash, phosphorus, iron,
sulphur and what other elements go
to make up fertility.
Aside from this it confers upon the
soil a highly important physical and
chemical condition. Humus is in fact
the very foundation of all our agri-
culture. Soils entirely lacking it pro-
duce nothing. You have seen soil
Cdhti HUH d tuS well lying III Il Ilodlr
hare of vegetable growth. That soil
doubtless contained lime, potash, phos-
phorus, some nitrogen, and the other
elements required for plant growth,
lacking humus only. After a time
plants began to grow on that pile, do
ing so just as soon and in proportion
as the humus accumulated in the heap.
Humus is the storehouse for plant
food. It's acids assist moisture in dis
solving minerals of the soils and holds,
like a sponge. this moisture laden
with plant food until a growing root
sucks it up. The richer this solution
the thicker the soup the plants live
and grow upon-the less they need 70
make a certain amount of growth. If
one dissolve a cup of sugar in a pint
of water he will have a good syrup,
but if he dissolve it in a tup of water
he will have a solution unfit for food
and nauseating for drink. Plants given
such thin watery food require a good
deal to make a little growth.
The True Farmer COnserves Fertility
Our virgia soils in the northwest
were relatively rich in COMPARISON
with the original soils IF the more
humid section because they had not