Several investigators have noted a very marked difference in the resistance of various legumes to soil acidity. Vast areas of cultivated land in the United States show an acid reaction, and as lime is expensive in some localities it has been suggested that much can be saved by the choice of acid tolerant crops. Red clover, crimson clover, soy bean, cowpea, hairy vetch, lupine and serradella have been reported as acid tolerant, while on the other hand, alfalfa, one of our most useful forage crops, is found to be very sensitive to acid
