The SWEET-SCENTED VERNAL GRASS (Fig. 67) is one of the earliest in spring and one of the latest in autumn; and this habit of growth is one of its chief excellences, as it is neither a nutritious grass nor very palatable to stock of any kind, nor does it yield a very good crop. It is very common all over New England and the Middle States, coming into old worn-out fields and moist pastures spontaneously, and along every roadside. It derives its name from its sweetness of smell when partially wilted, or crushed in the hand, and it is this chiefly that gives the delicious fragrance to all new-mown hay. It is almost the only grass that possesses a strongly-marked aromatic odor, which is imparted to other grasses with which it is cured. Its seed weighs eight pounds to the bushel. In mixtures for permanent pastures it may be of some value. HUNGARIAN GRASS, or Millet (Fig. 68), is an annual forage plant, introduced into France in 1815, and more recently into this country. It germinates readily and withstands the drought remarkably, remaining green when other grasses are parched and dried up. It has numerous succulent leaves, which furnish an abundance of sweet fodder, greatly relished by stock of all kinds. It attains its greatest luxuriance on soils of medium consistency and richness, but does very well on light and dry plains. [Illustration: Fig. 69. Red Clover.] [Illustration: Fig. 68. Hungarian grass.] RED CLOVER (Fig. 69) is an artificial grass of the leguminous family, and one of the most valuable of cultivated plants for feeding to dairy cows. It flourishes best on tenacious soils and stiff loams. Its growth is rapid, and a few months after sowing are sufficient to supply an abundant sweet and nutritious food. In the climate of New England clover should be sown in the spring of the year, while most of the natural grasses do far better sown in the fall. It is often sown with perfect success on the late snows of March or April, and soon finds its way down into the soil and takes a vigorous root. It is valuable not only as a forage plant, but as shading the ground, and thereby increasing its fertility. The introduction of clover among the cultivated plants of the farm has done more, perhaps, for modern agriculture than that of any other single plant. It has now come to be considered indispensable in all good dairy districts. [Illustration: Fig. 70. White Clover.] WHITE CLOVER (Fig. 70), often called Honeysuckle, is also widely diffused over this country, to which it is undoubtedly indigenous. As a mixture in all pasture grasses it holds a very high rank, as it is exceedingly sweet and nutritious, and relished by stock of all kinds. It grows most luxuriantly in moist grounds and moist seasons, but easily accommodates itself to a great variety of circumstances.