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.
Proceedings of the Iowa Academy of Science
©1916 Iowa Academy of Science, Inc.
Salter, Raymond C.
"The Behavior of Legume Bacteria in Acid and Alkaline Media,"
Proceedings of the Iowa Academy of Science, 23(1), 309-313.
Available at: https://scholarworks.uni.edu/pias/vol23/iss1/50