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ECONOMY OF USING CHAFF AND BRUISED 

 CORN. 



With regard to the bruising of corn and cutting 

 hay into chaff, I find the practice attended with 

 good results. It suits a mixed class of animals 

 better, and causes a more perfect mixture of each 

 kind than would be derived from the food in the 

 whole state. 



It is an important proceeding where boys are 

 employed ; for where they have access to unbruised 

 com, they often take out beans, peas, or tares for 

 pigs, rabbits, poultry, or pigeons at home. 



The cutting of food, as already shown, causes 

 a proper and continued flow of saliva an im- 

 portant process, in order to ensure digestion of 

 the numerous starchy elements of food upon 

 which horses and cattle live. The cost* incurred 

 is very little with proper machinery, and amply 

 repays for the outlay in a very short time. 



By the addition of oat or wheat-straw, a saving 

 is not only effected, but the food is further aided 

 in digestion. The usual proportions are one- 

 fourth straw and three-fourths hay, but many 

 persons use equal parts. 



These are strictly non-nutritious agents as 

 used. They are given purposely for providing 



* It is frequently estimated that hay costs 2s. per ton cutting, 

 and the bruising of corn one penny per bushel. Mr. Hunting, 

 however, informs me that the work is performed at the South 

 Hotton colliery for half these sums. 



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