WHITE CLOVER.Weare inclined to suppose that the excellences of white clover have not been enough esteemed among our farmers; indeed, they have adopted a few grasses as special favorites upon whom all favors are lavished, and the rest are totally or very nearly rejected.In regions where dairies abound, and where, therefore, the subject of pasturage is of vital interest, those grasses are sown which spring early in the year and continue late; which grow quickly, abundantly, and shoot again rapidly after being cropped; which are nutritious; which tend to produce milk, and impart to it high flavor. If anyonegrass possessed all these properties, it would be perfect; and, for pastures, all others might be rejected. As it is, several grasses must conspire to form aswardpossessed of these diverse excellences. In this joint result white clover bears no mean place. It is, on congenial soils, of vigorous growth, eminently conducive to the production of milk, and milk of fine flavor. These are its peculiar virtues. Besides these, it possesses in common with other pasture plants, hardiness, tenacity of life, nutritiousness for beef-cattle. Thaër, the most eminent practical, and scientific cultivator of his day, says: “It is certainly the most generally approved of all plants that are cultivated for this(pasture)purpose.” Sinclair, whose authority in grasses will not be disputed, says: “nor does it form a good pasture when sownby itself… but, combined with other grasses, it is a valuable plant.” Great quantities of seed are annually sown in England by the best farmers. Fessenden, of New England, says, “it does not contain as much nutritive matter as red clover; yet its value as apasture-grass is universally admitted.” This is the experience of Germany, England, and New England. Has experience determined that these good qualities are suppressed in western pastures? Or is there such a prejudice against iton account of its prying, intrusive disposition in arable lands, that our farmers are unwilling to give it a chance?
Weare inclined to suppose that the excellences of white clover have not been enough esteemed among our farmers; indeed, they have adopted a few grasses as special favorites upon whom all favors are lavished, and the rest are totally or very nearly rejected.
In regions where dairies abound, and where, therefore, the subject of pasturage is of vital interest, those grasses are sown which spring early in the year and continue late; which grow quickly, abundantly, and shoot again rapidly after being cropped; which are nutritious; which tend to produce milk, and impart to it high flavor. If anyonegrass possessed all these properties, it would be perfect; and, for pastures, all others might be rejected. As it is, several grasses must conspire to form aswardpossessed of these diverse excellences. In this joint result white clover bears no mean place. It is, on congenial soils, of vigorous growth, eminently conducive to the production of milk, and milk of fine flavor. These are its peculiar virtues. Besides these, it possesses in common with other pasture plants, hardiness, tenacity of life, nutritiousness for beef-cattle. Thaër, the most eminent practical, and scientific cultivator of his day, says: “It is certainly the most generally approved of all plants that are cultivated for this(pasture)purpose.” Sinclair, whose authority in grasses will not be disputed, says: “nor does it form a good pasture when sownby itself… but, combined with other grasses, it is a valuable plant.” Great quantities of seed are annually sown in England by the best farmers. Fessenden, of New England, says, “it does not contain as much nutritive matter as red clover; yet its value as apasture-grass is universally admitted.” This is the experience of Germany, England, and New England. Has experience determined that these good qualities are suppressed in western pastures? Or is there such a prejudice against iton account of its prying, intrusive disposition in arable lands, that our farmers are unwilling to give it a chance?