476 Feeds and Feeding. 



cotton-seed meal (the rations of hay being the same in each 

 case), it was found that, with steamed seed, milk was produced at 

 a cost of 6.5 cents per gallon and butter at 14.3 cents per pound; 

 with raw seed, milk was produced at 7.25 cents per gallon and 

 butter at 15.58 cents per pound; and from cotton-seed meal, milk 

 was produced at a cost of 11.13 cents per gallon and butter at 

 25.02 cents per pound. " 



While the seed may be fed raw, it is stated that cooking pre- 

 vents it from imparting an undesirable flavor to butter. (210-12, 

 216-17, 644) 



724. Clover hay. "No dry forage can prove superior to good 

 clover hay for the cow, because of its palatability and its rela- 

 tively high protein content. This hay should generally be fed 

 long, since it is fresher and shows less dust when so handled than 

 after passing through the feed- cutter. From ten to twelve pounds 

 is a sufficient allowance for a day's feed. Corn fodder, corn 

 stover or corn silage are complementary forms of roughage. (291) 



725. Timothy hay. Generally dairymen cannot afford to feed 

 timothy hay because of the high price it commands compared 

 with its very moderate value for roughage when fed to the cow, 

 and also because of the small yield returned per acre. Where 

 prices are high, if there is timothy hay on hand, let it be sold and 

 fodder corn used in its place. Often a ton of timothy hay can be 

 sold for a sum that will purchase a ton of bran, in which case the 

 bran should be used with fodder corn or other roughage. 



726. Millet hay. Hay from millet or Hungarian grass, when 

 well preserved, is useful for feeding if supplied once a day for 

 roughage. Since millet is not rich in protein, not over six or eight 

 pounds should be fed daily. (482) Clover hay is a complement- 

 ary roughage feed because rich in protein. 



727. Fodder corn. In this country successful dairying rests 

 largely upon the judicious use qf the corn plant for forage. The 

 best forage is secured where the seed grains of corn are planted 

 just thick enough to grow stalks which will carry a generous sup- 

 ply of small ears or nubbins. Harvested at the right time, a 

 large yield of forage is secured, which is so palatable that, pre- 

 served either as silage or cured in the shock, practically all of the 



