76 BOARD OF AGRICULTURE. 



to be to eliminate that old flavor or correct it. I do not say that 

 this is a practical truth, but I say that I believe it ; and, bearing 

 right upon this point, I will mention this fact: 



Years ago when I first commenced dairying on my own account, 

 I was enthusiastic in getting what stock I could, and in order to 

 increase m}' feeding crops I sowed half a dozen acres of Hungarian. 

 I got a ver}' good growth and cut twelve or thirteen tons 

 and put it up in bunches, and the night following there came 

 on a heavy rain, and it rained three or four davs ; and for the next 

 two weeks there wasn't a day but what it rained more or less, and 

 the water ran down and through my Hungarian and under it, and 

 of course I was prett}' thoroughh' discouraged about feeding that to 

 make butter. We were selling our butter at quite an advance in a 

 critical market. It cleared ofl^, and we dried up the Hungarian and 

 put it into the barn. In the winter I was met with the necessity of 

 either feeding that Hungarian or bujing hay at twelve dollars a ton. 

 I made a large box containing a dozen compartments, corresponding 

 with the number of my cows. I cut this Hungarian up fairh' short 

 and put into each of these compartments twenty pounds of it, to- 

 gether with the ration of corn meal and wheat bran which I was then 

 feeding. I then brought from a large boiler a pail of hot water for 

 each one of those compartments. After putting in the pail of hot 

 water I put on the covers and let it remain twelve hours. It would 

 then be pretty thoroughly wet through and all warm inside, and it 

 smelt first rate when we took the covers off and the aroma of the 

 corn came up. We didn't get any of the odor of that mouldy Hun- 

 garian. We gave it to the animals and they ate it nicely, and I 

 couldn't see but that we got as good results in feeding it as we had 

 from the hay and grain which had previously- been fed. The qual- 

 ity of the butter was good ; in fact in our market we never had 

 any complaint. In that way we made use of that fodder which we 

 could not possibly have used otherwise and secured a decent qual- 

 it}- of butter. 



Of course it is a question for every man to decide how far he 

 should feed for flavor ; but the market calls for good butter, and of 

 course we must get all out of our fodders that we can. We have 

 considerable quantities of coarse hay and forage crops ; we must 

 make use of them, and in some such way we can combine them 

 and prepare them and use them to our advantage. 



