60 THE HANDBOOK FOR PRACTICAL FARMERS 



developed little or no moisture is conserved by cultivation. 

 Then the all important reason for cultivation is the destruction 

 of weeds Avhich when permitted to grow cause a decrease in 

 both grain and stover by (1) using available plant food 

 nutrients, (2) using water, (3) shading the corn plants, and 

 (4) increasing the carbon dioxide content of the soil. Any tool 

 which will destroy weeds, leave the surface fairly level and well 

 pulverized, not injure the corn plants, and stir only the surface 

 few inches, is suitable for corn cultivation. 



The depth of cultivation is an important consideration in corn 

 production. As a rule it is advisable to cultivate just as shallow 

 as possible in order to destroy the weeds. Deep cultivation 

 destroys feeding roots which come very close to the surface of 

 the soil. In heavy soils the roots are as close as one inch of the 

 surface but as the soils become lighter the roots are a little 

 deeper. Cultivation to a depth of four inches in any case is sure 

 to cause root injury. The nmnber of cultivations depends largely 

 on the weeds to be killed. If the field is fairly clean late cultiva- 

 tions have not given increased yields. Seldom have more than 

 four cultivations proven beneficial if the weeds have been kept 

 under control. 



Harvesting of corn. — Various methods are employed in har- 

 vesting corn : 



1. Harvesting of ears only. 



2. Harvesting of entire plant. 



3. Stripping leaves while green and harvesting ears when 

 mature. 



4. Topping of plant above the ear while green and harvesting 

 ears when mature. 



5. ** Hogging down," where hogs are allowed to harvest the 

 corn. 



The first-named practice is the one employed generally in the 

 Corn Belt where the corn is grown extensively and where coarse 

 fodder is not needed to so great an extent. Usually cattle, sheep, 

 or horses are turned into the stalk fields after the ears are 

 removed. The second method is employed in all dairy regions 

 where the entire plant is harvested either for fodder or for 

 silage. Here the corn is cut by hand, by means of sleds, or with 

 corn binders. If for fodder, the corn is shocked in the field for 

 curing and husked and fed later. If for silage, the corn is imme- 

 diately run through a silage cutter and into the silo. The third 

 method has been generally employed in the south but is going 

 out of practice on account of the high price of labor. The fourth 



