TABLE OP CHEMICAL CHANGES. 



143 



DRY- MATTER 

 IN CORN 

 WHEN 



TA5SCLCO OUT fl.5 WHEN R 



Bur NOT DEFERENCE IN fooo K/ILU 



/><. IV DnffiS' CoUyt 



This difference in food 

 value from the time the corn 

 is tasseled out until it is ripe 

 is illustrated in the accom- 

 panying chart, Fig. 51, by 

 Prof. Palmer of the North 

 Dakota Agricultural College. 



The results as to this point 

 obtained at several experi- 

 ment stations have been sum- 

 marized and are given in the 

 Table XI, showing the in- 

 crease in food ingredients 

 during the stages previous to 

 maturity. 



Fig. 51. 



Table XI. Increase in Food Ingredients from Tasseling to 

 Maturity. 



We thus find that the largest amount of food materials in the 

 corn crop is not obtained until the corn is well ripened. When a 

 corn plant has reached its total growth in height it has, as shown 

 by results given in the last table, attained only one-third to one- 

 half of the weight of dry matter it will gain if left to maturity; 

 hence we see the wisdom of postponing cutting the corn for the 

 silo, as in general for forage purposes until rather late in the 

 season, when it can be done without danger of frost. 



