THE PRACTICE OF SOILING. 287 



practice. It is true that it costs more than turning out the 

 stock on to a pasture, but the extra cost is not much, while 

 the income from the land is fully trebled. One boy of 16 

 years, is able to cut and bring to the barn the feed for 30 

 cows; and to feed them and keep them clean. <- This is all 

 the extra cost, unless one counts the plowing of the land, 

 and the carrying of the manure to it for the growth of the 

 crops. But if this is taken into account, one might as well 

 complain of the cost of milking the extra cows fed, and tak- 

 ing care of the increased product of the milk and butter. 



The system is very simple. Feeding sheds and yards are 

 provided for the cattle, with racks for the fodder. Every 

 necessary arrangement is provided for saving all the man- 

 ure. A field is first sown with clover and grass and another 

 v/ith fall rye; these make the beginning and provide the 

 first feeding in the season, which begins in May, when the 

 rye is ready for cutting. After the rye is used up, the 

 clover is ready and the rye ground is plowed and sown with 

 early sweet corn, which is ready as soon as the clover or 

 orchard grass, or both, have been exhausted. A mower 

 (one horse) is kept in the fields, and as soon as the dew is 

 off the crops, a sufficient supply is cut at the first for two 

 days; one days stock is drawn in for the cattle; and the 

 other is left on the ground or in the barn for the next day. 

 The next day, a new supply is cut for the following day, so 

 that a days stock is always kept ahead. For rainy weather, 

 provision is made for a longer supply; if it is thought desir- 

 able. This goes on all the summer w r ith perfect regularity; 

 and when one crop comes in, w r hat is left of the preceding 

 one is cured for winter, or put in the silo. 



A silo is simply an air tight receptacle; a square deep 

 building of stone, concrete, or plank; which may be made 

 in a cellar, or a mow in the barn; in which the newly cut 

 green fodder is packed away and pressed down tightly un- 

 der a covering of planks, heavily weighted. The green fod- 

 der heats and ferments somewhat; but as the air is excluded 

 it does not mold or decay; but remains discolored to some 

 extent, and makes a very palatable fodder. One acre of 



