252 ECONOMY OF CUTTING UP CORN. 



obtain by topping our corn. And we account for it on 

 the well-known principles in vegetable physiology, that all 

 the nutriment of plants must be elaborated, or prepared, in 

 the leaves, and that this elaborated sap, or prepared food, 

 descends — consequently, that when the leaves above the 

 corn are taken off, by topping, the grain can gain no further 

 nutriment, or accession of growth ; and that when the 

 crop is cut up, and stocked, the grain does continue to 

 obtain nutriment, and accession of growth, for some days, 

 from the descending, or elaborated sap, with which the 

 succulent stems are abundantly charged. The leaves 

 also continue their elaborating process for some days 

 after the corn is cut. 



3. It augments the cattle-fodder, and preserves its nu- 

 tritious properties. Cut and well stocked, neither the 

 grain nor the forage is likely to be seriously injured by 

 the weather, even if left in the field late. If topped, the 

 tops must be exposed to the deteriorating influence of the 

 rains, winds, and sun, until they are dry enough to bind, 

 which diminishes their value. If cut up, the whole of the 

 stalks are converted into forage. If topped, but a small 

 part becomes useful. And if the butls are fed in the cat- 

 tle-yards, they imbibe additional fertilizing properties from 

 the urine and hquids which abound there, and which are 

 lost if there is no litter to absorb them. Hence, 



In the fourth place, it gives more food to the crops 

 as well as to the cattle, by saving that which otherwise is 

 often lost to the farm. And, 



Finally, cutting up has this important advantage, at 

 least in the north, — it secures the crop, both grain and for- 

 age, from the damage of early autumnal frosts — for after 

 the grain is cut and stocked, it is not liable to injury from 

 their occurrence. We may add, that the ground may be 

 cleared two or three weeks earlier, for a winter crop, 

 where it is desirable to sow in autumn. 



