180 INDIAN CORN. 



dering the mastication complete, the digestion perfect, 

 and the animal thrifty. 



These remarks and the principle involved are not 

 limited in their application to the stover of corn, but 

 extend equally to the cutting of hay and straw, to the 

 slicing or pulping of roots, and to the grinding of all 

 grains intended for domestic animals. In every case, 

 whatever the kind of forage employed, the condition 

 essential to the highest success in feeding is the me- 

 chanical reduction of the food to such a degree of 

 fineness as shall render mastication easy, rapid, thor- 

 ough, and certain. 



This theory is not only founded in the nature of 

 things, but is confirmed by the experience of a major- 

 ity of practical farmers, as well as by the researches 

 of science. It has been ascertained by chemists that 

 the cellulose or fibre contained in most kinds of forage 

 partakes of the nature of starch, being nearly identical 

 with it, and that, when rendered soluble, it is quite as 

 nutritious. It has also been found that the more finely 

 this fibre is chaffed, the more soluble it becomes ; and 

 that this solubility is still further increased by the ap- 

 plication of steam or scalding water. According to 

 Dr. Cameron this woody fibre may be rendered to a 

 great extent capable of assimilation, and when well 

 assimilated or digested four-tenths of its weight may 

 be converted into fat. 



It is the opinion of many practical men, both in 

 this country and in England, that most kinds of prov- 

 ender, when finely chaffed, are increased in value 

 from forty to fifty per cent., and some consider the 



