264 CARE OF PASTURES. 



North to allow a part of the pasture to grow large for late fall 

 feeding. 



For feeding late in autumn and early spring, at the North, rye 

 is excellent to piece out or save the common pasture. 



The following on the care of pastures in Iowa appeared in the 

 Neiv York Tribune, and was written by Professor S. A, Knapp: 



''Many farmers do not yet understand how to manage the 

 pasture to the best advantage. They are so anxious to receive 

 the full benefit or every crop of grass that they are alarmed if 

 the grass gets the start of the cattle in June, lest some of it fail 

 to be manufactured into beef or milk. 



" A little more grass on the pasture than the cattle can eat in 

 June should not be a source of anxiety any more than an extra 

 crock of fine June butter in the refrigerator. In the West 

 extremes of moisture and drought are the rule, and a dry period 

 is quite likely to occur in July and August. During jjeriods of 

 drought there is scarcely any growth of grass, at least entirely 

 insufficient for the stock. Close grazing in June leaves the stock 

 with insufficient food in case of drought, and works serious injury 

 to the grasses. 



''Last season furnishes a very good illustration. The latter 

 part of June there was uj^on an average on the College farm 

 pastures enough grass to make one ton of hay jier acre ; by the 

 1st of September, with no increase of stock, they were practically 

 bare. Daily measurements of the grass indicated only a trifling 

 growth during July and August. The drought began in June, 

 and there was not sufficient rain for j^astures till September, 

 and the growth in September was not equal to the demands of 

 the herds, as the grass appeared to start very slowly. Practically 

 the closest grazing was in September. 



" The effect of full and close pasturing upon stock was tested 

 iis follows: Four yearling Shorthorn heifers were kept in a 

 pasture with other stock and weighed the first day of each month. 



