New York Agricultukal Experiment Station. 655 



is deep enough, but it is not a satisfactory way. It has been 

 customary at this station to cut the corn for sikige into three- 

 fourths-inch pieces — the ears cut along with the stalks. 



Corn is best for silage in the stage of maturity when it would 

 generally be cut and shocked in the field. In a shallow silo 

 greener corn must be used, for the drier corn will not pack 

 closely enough to keep. If filled rapidly enough to insure against 

 decay at the exposed surface, there is no need of haste in filling. 

 When the silo is full the top can be covered with grass or any 

 liuely cut cheap material that may be available. If not moist 

 or juicy the top few inches of material can be moistened thor- 

 oughly by pouring water over it. The few inches at the top 

 should be wet and compact to prevent the surface decay extend 

 ing too deeply. When nothing more convenient than corn is 

 available for covering, the ears can be picked from several loads 

 before running through the cutter enough for the top few inches 

 of material. When silage is fed the year around or feeding be- 

 gins immediately after filling, the loss from decay at the surface 

 is avoided and no especial effort is necessary to preserve the sur- 

 face. 



Harvesting. 



It is customary to cut the corn in the field by hand, and this 

 has been the practice at this Station. A form of cutter devised 

 for attachment to a low wagon to be drawn by horses was found 

 unsatisfactory. A machine used at the Kansas Experiment Sta- 

 tion with better satisfaction than any other of those tried is of 

 a simple pattern similar to a cutter recommended by others. It 

 consists of a V shaped sled frame drawn by one horse. There 

 are two knives, one on each wing, set to cut two rows at a time. 

 The wings are hinged to fold up toward the center when not in 

 use. The frame is mounted on four low, broad, iron wheels. 

 Two men stand on the cutter and gather the corn in bundles as 

 out. 



