2S6 BOARD OF AGRICULTURE. [Jan., 



remarkably available crop. As Mr. Webb says, if you find 

 you are going to be very short, after you have taken off a 

 piece of early potatoes, early peas, or anything of that sort, 

 you can easily raise a crop of Hungarian hay afterwards. I 

 cultivated some three or four acres the present year. That 

 which I sowed early matured in forty-five days, so that I cut 

 it when I thought it was just right to cut. I cut it just before 

 it conies into seeding. I think we should be careful not to 

 allow it to seed, because, of all grasses, I think this is most 

 injured by ripening. I question whether it is altogether 

 healthful food for cattle or horses after the seed is formed ; 

 but, on an acre of ground, I produced nearly four tons of 

 perfectly dried Hungarian hay, and the ground was not very 

 highly manured. After I had taken off a crop of peas, I put 

 Hungarian seed on that ground ; the drought affected it very 

 seriously, but still I got a good crop. I believe Hungarian 

 grass to be superior to millet ; it makes more palatable food, 

 and is not so harsh for the animal's mouth. Millet is a little 

 woody after it is dried, and I think not so nutritious. 



The Chairman. I would say in this connection, that I 

 have found in the eastern part of the State a great mistake' 

 on the part of farmers. They think that because Hungarian 

 grass will grow in forty-two days, they can sow three or four 

 crops a year. As I understand it, it should not be sown until 

 after the first of June, when the ground is thoroughly warm. 



Mr. Chamberlain. I have known two crops to be grown 

 with fair success; , the first crop being an excellent one, the 

 second, a fair crop. 



Question. How much seed do you sow to the acre ? 



Mr. Chamberlain. I sowed on this acre just about three 

 pecks, which made it quite thick. 



Question. What is the best variety of corn to be sowed 

 for fodder corn ? 



Mr. Gold. White Southern corn. It is preferable to the 

 Western corn, and to any variety that we raise here with 

 which I am familiar. I have found that every kernel of 



