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    Artificial Grasses - Including Information on Clovers, Rye-grass, Tares and Other Types of Artificial Grasses
    Artificial Grasses - Including Information on Clovers, Rye-grass, Tares and Other Types of Artificial Grasses
    Artificial Grasses - Including Information on Clovers, Rye-grass, Tares and Other Types of Artificial Grasses
    Ebook51 pages50 minutes

    Artificial Grasses - Including Information on Clovers, Rye-grass, Tares and Other Types of Artificial Grasses

    By Read Books Ltd.

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    About this ebook

    This book contains a detailed treatise on artificial grasses, including information on clovers, rye-grass, tares, and other types of artificial grasses. This text discusses the benefits, drawbacks, and uses of a variety of artificial grasses, written in clear language and including helpful tables and diagrams. Although old, much of the information contained within this volume is timeless, making it of much appeal to modern readers with an interest in the subject. The chapters of this book include: Clovers, Tares, Chicory, Corn Spurrey, Sainfoin and Lucerne, etcetera. Many antiquarian texts such as this are becoming increasingly expensive and rare, and it is with this in mind that we are proudly republishing this book now complete with a new introduction on agriculture and agronomy.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 6, 2016
    ISBN9781473354067
    Artificial Grasses - Including Information on Clovers, Rye-grass, Tares and Other Types of Artificial Grasses

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      Book preview

      Artificial Grasses - Including Information on Clovers, Rye-grass, Tares and Other Types of Artificial Grasses - Read Books Ltd.

      ON ARTIFICIAL GRASSES.

      CLOVERS—RYE-GRASS—TARES—CHICCORY AND CORN-SPURREY.

      HAVING thus stated the chief details concerning the culture of those roots which are commonly employed for forage, we now come to the production of those crops termed artificial grasses, which are used for the same purpose, and, whether consumed green, or in the form of hay, not only enable the farmer to support his cattle, by soiling them without the aid of natural grass, but also, by the manure thus raised, to maintain more live-stock upon an arable farm, besides the product of the grain, than upon an equal quantity of land solely under pasture. Many persons are, indeed, not aware that since the adoption of this mixed species of husbandry, some of our light soils, which previously were incapable of yielding wheat, have been made to produce crops of corn equal in value to the fee-simple of the land while it was in pasture.

      CLOVERS.

      Botanists enumerate a great many varieties of pea-blossomed plants under the names of trefoil and melilot, but they all belong to the same class, and the species chiefly cultivated in this country are those commonly known as the white and red clover, and the trefoil termed cow or marle-grass, which, as well as rye-grass, we have already enumerated among our natural grasses*; but as they have been only mentioned as forming part of those species which are devoted to permanent pasture, whereas they enter into our regular course of tillage crops, we think it right to add some account of their cultivation.

      Most of them are indigenous to our climate, and the white clover is commonly found in calcareous soils, where its oily seeds will lie dormant for ages; so that it frequently springs up, as it were, naturally, if they be turned up, or if rough lime be allowed to lie for any great length of time upon the land. It is a perennial plant, and lies so close to the ground that it has also acquired the name of creeping clover; but the great luxuriance of its growth, its nutritive quality, and the sweetness of its flavour, render it the most valuable of our natural grasses, and, when cultivated, it is invariably mixed with the seeds intended for laying down permanent pasture.

      The broad-leaved red clover—so called from the appearance of its leaves and blossom,—although also a native species, is more generally grown from seed imported from the continent than from that grown in England. The knowledge of its culture was, indeed, as we have elsewhere mentioned*, at first derived from Flanders, and, having been introduced to our agriculture as the great clover, was found so valuable, that within ten years afterwards it was not only well known in this country, but had even made its way to Ireland. It was, indeed, the first great step to the improvement of our tillage system, for its abundant produce is not alone profitable to the farmer, but land which has been exhausted by the growth of corn is greatly restored to fertility by the shade, smother, and decomposition of weeds occasioned by a weighty crop of this kind; and red clover—if its general adaptation to our soil and climate are taken into consideration—is in those respects regarded as superior to any other of our artificial grasses. It is, however, only a biennial plant, which does not arrive at perfect maturity until the year after it is sown, and dying in the next, it is generally broken up after the crops of that year have been taken off; though, on poor land, it is not unfrequently allowed to stand the second year in pasture, in order to afford rest and consistence to the

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