Sweet clover is an important forage crop in many regions. Although one of the oldest of known plants, not until ver y recently has it been considered seriously as a forage plant in this country. The principal causes for not utilizing this crop were its aggressiveness on uncultivated land in many localities, the tendency of the stems to become woody as they mature, and the refusal of stock to eat sweet clover before they had become accustomed to the bitter taste. Another reason was the fact that until recent