Ball, R.S.2015-07-092015-07-091935/1936Ball, R. S. (1935). The Cultivation of Lucerne. The East African Agricultural Journal, 1(1), 29–34. https://doi.org/10.1080/03670074.1935.116636100012-8325https://kalroerepository.kalro.org/handle/0/3328Lucerne has long been recognized in this country as a valuable food for stock, either fed in the green state, or made Into hay. As a standby for the dry season. Considerable use has also been made of it for silage. but when used for this purpose it should. If possible. be ensiled together with some non protein-rich matrials. such as oats. for. if ensiled alone, the high protein content may lead to the formation of a sour silage. due to the accumulation of butyric and other undesirable acids.enhttps://creativecommons.org/licenses/by/3.0/Journal ContributionCultivationLucerneFood stocksProteinshttps://doi.org/10.1080/03670074.1935.11663610