212 FEEDING FARM ANIMALS 



an acre of corn of the former class, should be greater for 

 such feeding than of the latter class. There is a limit, how- 

 ever, to the extent to which corn should be crowded in 

 growth in order to increase fineness and leafiness with a 

 view to increase palatability in the fodder. Ordinarily that 

 limit is the point at which the yield of total digestible nu- 

 trients per acre would be decreased, if thick growth were 

 carried further. Where this point is, cannot be definitely 

 stated, since it will vary with variations in varieties of corn, 

 soils and temperatures. It is possible, however, to grow 

 corn fodder so fine and leafy as to insure its entire con- 

 sumption when fed. 



The stage at which corn should be cut for feeding when 

 cured is greatly important. The increase in weight from 

 the time the corn is fully silked until mature is very great, 

 and the increase in nutrients is much greater. Corn should 

 never be cut to be made into cured fodder or for the silo, 

 until the grain has reached the glazing stage, except when 

 such cutting is necessary to protect the crop from impend- 

 ing frosts. It is even better when the crop passes the glaz- 

 ing stage. Nevertheless, corn that has not passed the milk 

 stage of the grain when it must needs be cut for the reason 

 given, is by no means to be despised for fodder, notwith- 

 standing that pound for pound well matured corn fodder 

 has a higher feeding value. 



The maximum of nutrition is in the corn crop when it 

 has matured. When shocked in the field in well put up 

 shocks, the loss from deterioration in feeding value is not 

 great for a time. Soon, however, there is loss though the 

 fodder should not be injured by rain, and this loss increases 

 in an acclerated ratio and with increase in duration subse- 

 quently to the time of harvesting. The losses in dry mat- 

 ter and in such substances as protein, sugar and starch are 

 heavy, especially after the winter months, nor will stacking 

 or storing under cover prevent such losses. They are 

 thought to result from chemical changes brought about by 

 fermentations. Add to such loss the incidental losses from 



