MILLET. 



173 



Harvesting. 



The farmer has to exercise keen judgment to decide the time at which the 

 crop is fit to cut for forage. This should be the stage at which it is richest 

 in nutrients, and most palatable and digestible. When cut too green millet 

 is laxative in its effect on stock. Further, it has to be cut before the seed 

 in the panicles commences to ripen. Strict attention must be paid to this. 





