HE CHIEF products of the Farm are hay, 

 fodder corn, and apples. The process of mak- 

 ing hay requires no description, although it 

 is one of the most attractive aspects of farm 

 work, at least to the onlooker. A word of explanation 

 as to the treatment of the corn may not be out of place. 

 The Western corn that is planted grows wonderfully in 

 the cultivated soil of the various fields, oftentimes reach- 

 ing a height of twelve feet. The corn is cut while green 

 and full of juice, preferably before the first frost, by 

 means of a horse reaper, which not only cuts the corn- 

 stalks off close to the ground, but also binds them into 

 bundles, which are easily loaded into wagons and readily 

 handled later. This reaper is a great time-saver over 

 the old method of cutting the stalks by hand with a sickle. 

 The corn-stalks are not fed whole to the cattle, but are 

 cut up while green stalks, juicy cobs, and leaves into 

 small pieces by a machine run by a gasoline engine. By 

 means of a strong blower connected with the cutting 

 machine these pieces of corn-stalks are blown through a 

 movable metal tube to the top of the receptacle built to 

 receive and store them. These receptacles are either 

 square or round, about thirty feet high and fifty feet in 

 perimeter. They are built adjoining each barn, so that 

 the fodder may be easily reached the whole winter. This 

 fodder keeps green and moist all winter. It is much 

 relished by the cows and young stock. Corn fodder thus 

 cut and stored is called ensilage; the receptacle in which 

 it is stored, a silo. 



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