SOILING. 313 



needed, the forage may be secured at its proper time of harvest- 

 ing, for winter consumption. 



THE PBOPER AND BEST SOILING CHOPS, 



We name in the order of their coming in use, viz.: Fall sowed 

 rye ; red clover ; orchard grass ; blue, or June grass ; timothy ; 

 red-top; early sowed oats; millet, or Hungarian grass; Indian 

 corn, sown either broadcast, or in drills the latter way the 

 better. The grains and grasses may be cut at any season when 

 necessary, but are most nutritious when just coming into bloom, 

 being then in full sap and succulence. After cutting, they should 

 lie a few hours before feeding, so that they be partially wilted 

 not dried. Their watery particles are then more consolidated, and 

 will not become too washy in the stomach and intestines of the 

 cow. The Indian corn may be used at any time after it has 

 attained a growth of three or four feet in height, but is best 

 when in the tassel, and silk, and the ear is forming. It should 

 be cut close to the root, as then every part of the stalk is sweet 

 and tender. 



THE BEST KIND OF CORN FOR SOILING. 



We have tried them all, from the tall "gourd seed" of the 

 South and West, to the "Canada," and "Nantucket" small yel- 

 low "flint," and the garden sweet corn commonly cultivated in 

 gardens for the table. Either of the common field growing 

 varieties are good. The gourd seed is coarser in the stalk, and 

 when grown to tasselling, the stem below the ear is larger, more 

 woody in its fibre, and not so palatable or nutritious as the 

 smaller varieties. For that reason we prefer the latter, as they 

 can be cut close to the root, their smaller, and less woody fibre 

 being better liked by the animals fed upon it. 



But by far the best variety is the sweet corn of the gardens. 

 We have thoroughly tried it and know the fact. The stalk, from 

 the ground upwards, is more nutritious, and as much sweeter to 

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