CUTTING AND COOKING FOOD. 361 



amount of nutriment in a small bulk. Such foods may not 

 afford a given amount of nutriment at as cheap a rate as it could 

 be got in hay, but for the reasons we have mentioned, may be 

 much the more profitable food for the dairyman. 



" There is manifestly a great gain in giving a cow all the food 

 she can turn into butter and cheese, and the judgment and skill 

 of the dairyman is shown in ascertaining this amount. Some 

 cows will bear much higher feeding than others. 



"The great aim of a dairy farmer should be to get hay of the 

 very best quality. Few people realize what a difference there 

 is in the quality of hay. The time of cutting and the method 

 of curing affects it very much and this is a point often dis- 

 cussed by our agricultural writers. But the quality of the land 

 has equally as much to do with it, and this is seldom alluded to. 

 The hay from deep, clean, well drained land, highly manured, is 

 worth as much again per ton as that from poor, weedy, wet land. 

 And if we have succeeded in showing the importance of more 

 nutriment in a given bulk, it will be understood how much we 

 gain from having rich grass lands." 



To all the foregoing, for a full summary of the worth of the 

 various kinds of cattle food, we give the following analysis of 

 nutriment contained in the articles named, taken from a late 

 number of the "American Agriculturist:" 



" According to experiments conducted in France and Germany, 

 one hundred pounds of good hay is equal in alimentary value to 



