186 INDIAN CORN. 



in both cases, these remainders, though both signifi- 

 cant, have each a different import. The former indi- 

 cates an appeased appetite and a contented animal. 

 The latter proclaims the incompetency of the teeth, 

 and the animal still hungry. The former teaches the 

 proprietor that when the fodder is rightly prepared, a 

 less amount is sufficient. The latter gives him to 

 understand that when the stover is fed without cut- 

 ting, however small the quantity, a part will be 

 wasted ; and however large the amount, the animal 

 will leave it unsatisfied. 







There is, on the whole, but one real objection to 

 the practice of cutting this provender, and that is the 

 expense connected with it. What the exact cost 

 amounts to does not appear to have been as yet very 

 accurately determined. But without knowing this 

 precisely, it is easy to perceive that, in any event, the 

 expense of chaffing and steaming or soaking, is far 

 outweighed by the advantage gained. 



It has been estimated that, under favorable cir- 

 cumstances, the cost of cutting and soaking will not 

 vary greatly from seven or eight per cent, on the 

 value of the stalks. When it is considered that the 

 value is increased by this treatment not less than sixty 

 per cent., and in the opinion of some farmers nearly 

 one hundred per cent., it becomes evident that the 

 objection has no practical force, and scarcely needs to 

 be further considered. 



If the practice of chaffing and steaming the stover 

 of corn and other kinds of forage were universal 



