164 



ELEMENTS OF AGRICULTURE 



CHAPTEK XXX.— Fodder Crops and Pastures 



152. Dry Fodder or Forage. — Dry fodder may be' 

 divided into three classes: Dry coarse fodder, 

 straw, and hay. 



153. Dry Coarse Fodder. — After the corn crop has 

 been cut and the ears gathered, the stalk, leaves, and 

 shucks form what is generally known as corn fodder; 

 a better name for it is corn stover, to distinguish it 

 from another kind of corn fodder. When corn is 

 planted thick like wheat or oats, the plants make a 

 fine growth, but the ears do not develop as well -as when 

 the crop is planted with greater space between the 

 plants. Corn for fodder is planted thick like wheat, 

 and the crop is cut before the ears are fully ripe; it 

 then makes the true corn fodder. Corn fodder is made 

 from the whole plant, ears included ; it is the hay of the 

 corn plant. Corn stover is made from the plant with- 

 out the ears; it is the straw of the corn plant. Some- 

 times the ripened leaves only are gathered for fodder; 

 they make what is known as pulled fodder or 

 blades. Oats, millet, and sorghum are all extensively 

 used for making fodder. 



154. Straw.— Straw is that part of the cereal crop 

 which remains after the seed has been gathered. From 

 the corn crop it is known as stover, but from wheat, 

 oats, rice, rye, barley, etc., it is known as straw. 



Straw is not of great value as a stock food% The 



