In speaking of this matter of flavour in food for cattle, we may here mention that the seed of one of this order, which is now being extensively employed for its flavouring principle, is the Fœnugræc (_Trigonella fœnum-græcum_), which was formerly used in large quantities by horse and cattle doctors as an ingredient in drenches or drinks for horses, cows, and pigs. Latterly, however, it has been still more largely employed as a flavouring matter in the different kinds of “Cattle Feeds.”[5] [5] We have cultivated these seeds in England, and found them to ripen very well, and if the flavouring of food be correct in principle, the seeds might readily be ground with feeding stuffs, while the dried plant could be mixed with hay and straw in chaff. Now, whether medicinal properties reside as a rule in all of the order, it would perhaps be difficult to determine; but, as we sometimes find that certain clover crops are accused of causing “scouring,” there is perhaps reason to conclude this, but that its amount varies according to season, soil, and cultivation. CHAPTER XVIII. ON THE FARM SPECIES OF CLOVERS. All the true clovers belong to the genus _Trifolium_, of which the following may be tabulated as agricultural species:— (_Flowers red or purple._) 1. _Trifolium pratense_—Broad-leaved clover. 2. _Trifolium medium_—Zigzag, or true “cow-grass” clover. 3. _Trifolium incarnatum_—Carnation clover. (_Flowers pink._) 4. _Trifolium hybridum_—Alsike clover. 5. _Trifolium fragiferum_—Strawberry-headed clover. (_Flowers white._) 6. _Trifolium repens_—Dutch clover. (_Flowers yellow._) 7. _Trifolium filiforme_—Suckling clover. 8. _Trifolium procumbens_—Hop clover.