USES OF COKN. 243 



pensable. Every part of the plant, including the 

 leaf, stalk, husk, and cob, as well as the grain, may be 

 turned to an advantageous account. 



For young stock, and for cows^ when milk rather 

 than butter is the object, the stover alone, if well 

 cured, finely chaffed, and soaked a few hours before 

 feeding, is sufficient to keep them in good condition ; 

 though for the purpose of variety, it is usual and 

 profitable to connect with this a proportion of cut 

 hay, or pulped roots, or both. But for working cat- 

 tle, for cows when butter or cheese is the object, and 

 for beef-cattle at all times, the grain is essential to the 

 best results, and should be combined with other kinds 

 of feed in larger or less proportions, according to cir- 

 cumstances. 



For this purpose, there is perhaps no better prep- 

 aration of corn-fodder than that already described 

 on a previous page, namely, the addition of corn and 

 cob meal to the stover finely chaffed. This combina- 

 tion includes the entire product of the corn, and 

 when thoroughly scalded or steamed before using, 

 whether given for the purpose of butter or beef, or 

 for the general improvement and vigor of the animal, 

 is found to be exceedingly well adapted to the intend- 

 ed object. 



It was shown, in a former chapter, that when the 

 farmer raises one hundred bushels of corn per acre, 

 the total product of the crop, in the form of this fodder, 

 is fifteen thousand pounds, and is equal, in nutritive 

 value, to twenty thousand pounds of hay. 



ISTow it has been foun in practice, that cattle re- 



