272 IOWA DEPARTMENT OF AGRICULTURE. 



WHEN TO CUT CORN. 



The Farmer, St. Paul. 



The best time to cut corn is a disputed question. Perhaps it always 

 will be, for in this singular world "the thing that hath been is that which 

 shall be." When the scientists begin to see eye to eye on the question, 

 then other scientists will begin to look at the question through a different 

 lens, and will therefore see it differently. But the time is coming when 

 the concensus of opinion in this matter will be sufficiently unanimous to 

 be taken as a safe guide by the masses. 



The best time to cut corn, probably, when the stalk and ear are 

 wanted, is when the ear is just passing out of the glazed stage to the stage 

 of completed ripeness. The nutriment is then all in the stalk and ear 

 together. When corn is cut at that stage, the ear is not likely to shrivel, 

 and the stalk has a palatability far ahead of that which is possessed by 

 the stalk which is allowed to cure on the ground before it is cut. If corn 

 could all be cut at that stage it would be well, but where a large acreage 

 is to be cut, so that cutting it i s going to cover several days, may be 

 well to begin when the crop is not yet quite ready, as before it is all cut 

 some of it will be a little too ripe. Especially would such a course be wise 

 if the corn is to be fed in the stalk and ear without any preparation for 

 the feed lot. 



Of course if corn is reared only for the grain, it would be better to 

 have the crop fully matured before it is harvested. In fact it would not 

 need any other harvesting than removing the ears. The stalks would be 

 left standing. The ears can then be removed at the convenience of the 

 grower, as is commonly done now. But this involves the wasting of much 

 of the stalk, if not indeed all of it. This is a grievous waste. Are we not 

 right in saying this? If we are not we would like to be corrected. We 

 would like to advise for the best in this matter. 



We often wonder that so little regard is paid to palatability in corn 

 fodder, and indeed to other fodders. It is here that mistakes are made 

 through following the analysis of the chemist blindly. The chemist can 

 tell us about the food contents, but he cannot tell us whether the animals 

 will relish these food factors. If the animals will not eat them, they can 

 be of no earthly use to them. In the cutting of all fodders there is a time 

 when they reach the stage beyond which palatability waves. This point 

 should not be passed in the cutting of the crop when it can be prevented. 

 What a grand thing it would be if all the corn in this Northwest could be 

 cut and shocked at that stage that would fit it for making food that farm 

 animals would at with much relish. 



Let it not be concluded then that corn is corn anyway, no matter when 

 it is cut. And when it is cut just at the right stage and put up in small 

 shocks? Are they not right? After it has stood two or three weeks and 

 then four or five shocks are put into one, it will stand up nicely against 

 storms and will keep nicely until it is fed. This means work, but is it 

 not work that will pay, and pay well? 



