Forage Crops. 283 



spectively, tasseled, silk, in milk, glazed, and ripe. The com- 

 putations were in each case based of the yield on a plot of a fifth 

 of an acre so taken as to represent the average of a field of twelve 

 acres. Between the first and last period there was an increase in 

 dry matter of 389 per cent, of albumenoids of 183 per cent, of fat 

 of 335 per cent, and of carbhydrates of 462 per cent. 



In the above only the gain between the first and last periods is 

 given, but the details show that the gain is continuous from period 

 to period, and in general most rapid toward the last. 



The results of all these experiments unite to show that there is 

 a large increase of all the classes of nutrients as the corn pro- 

 ceeds from tasseling to ripeness. 



It would seem as though the question of the proper time to cut 

 corn for ensilage was definitely settled by these experiments. An 

 increase of more than two hundred per cent between the periods 

 of bloom and ripening cannot be ignored even though the propor- 

 tion of the more valuable albumenoids is somewhat lessened. 

 What gives the matter additional strength is that these experi- 

 ments, including all the work so far done in this direction that 

 has come to our notice, are unanimous in their conclusions." 



The conclusions reached in the bulletin just quoted have in no 

 way been disproven but have been amply confirmed by later 

 experiments of this and other stations. 



Oats and Peas as Forage. 



Ranking next to corn as a forage crop and a close second , comes 

 oats and peas. In the two years in which we have been conduct- 

 ing experiments in the production of forage this combination has 

 proven itself well worthy of a place on every farm where stock 

 is kept. It is valuable either for pasture, for cutting as a soiling 

 crop, or when allowed to mature it may be cured for hay, making 

 a most valuable article. When planted in succession of about 

 two weeks, the first planting being as early in the spring as con- 

 ditions will permit, a succession of highly nutritious forage is 

 produced which is greatly relished by stock. If a more general 

 use was made of oats and peas for summer feeding it would 



