LIVE STOCK AND SUCCESSFUL FARMING 9 



Bearing on cheap foods. On every farm more or less 

 food is grown that is of but little value when sold in the 

 open market. In some instances, it is quite unsalable, 

 and yet, if fed to animals, its value would be considerable. 

 It would seem correct to say that on many farms the 

 revenue derived from thus utilizing what would otherwise 

 be waste material, makes up the principal, if not the en- 

 tire, of the net revenue derived from the farm. 



On farms devoted mainly or exclusively to producing 

 grain which is sold, the straw, the gleanings amid the 

 stubbles, and the screenings of the grain are entirely lost 

 to the farm where no" live stock are k3pt. The straw, 

 much of which has a considerable feeding value, is 

 burned. The weeds and the grass which grow amid the 

 stubbles and which sheep could turn into good mutton, 

 are not only practically valueless, but become a positive 

 menace to clean farming. The .numerous grain heads 

 which fall to the ground whib the grain is being har- 

 vested, and which swine could turn into good pork, 

 molder in decay. The screenings, consisting of small and 

 shriveled kernels and weed seeds, become the property, and 

 without any exchange, of those who buy the grain. 



Where mixed farming is practiced, large quantities of 

 fodder and low grade grain are grown, which can only be 

 turned to good account by feeding it out to live stock. 

 Such is straw of various kinds, hay that is coarse, weedy 

 or much damaged by rain, corn stover, and grain that is 

 so light or injured in harvesting that it grades low. Some 

 of these products will, under some conditions, not pay the 

 labor of marketing, others will be in a manner sacrificed 

 because of the low price paid, and for some there is vir- 

 tually no market, other than that which the farm fur- 

 nishes. To the first class belong such products as oat 

 and pea straw, which, when cut at the right season and 

 well cured, have a higher feeding value than poor hay, 

 To the second belong such foods as inferior or dam- 

 aged hay and some kinds of coarse grains. Such hay may 



