CORN. 409 



then stack until cured and leave the corn to ripen. I must 

 say that I think we can get the best and soundest corn in 

 that way, and I know that it makes the best and sweetest 

 bread; but most farmers, at the present time, practise cut- 

 ting up at the root. The reasons are explained in a quota- 

 tion from Allen's " American Farm Book " : — 



If the stalks are designed for fodder they should be cut when 

 the corn is well glazed, and this should be done in all cases when 

 frost is expected. Scarcely any injury will result either to leaf 

 or grain if the corn be stooked, while both would be seriously 

 damaged from the same exposure if standing. 



The stalks of corn should never be cut above the ear but always 

 near the ground, and for this obvious reason, — the sap which 

 nourishes the grain is drawn from the earth, and, passing through 

 the stem, enters the leaf, where a change is effected analogous to 

 what takes place in the blood when brought to the surface of the 

 lungs in the animal system, with this peculiar difference, however, 

 that while the blood gives out carbon and absorbs oxygen, plants 

 under the influence of light and heat give out oxygen and absorb 

 carbon. The change prepares the sap for condensation and con- 

 version into grain. But the leaves which thus digest the food for 

 the grain are above it, for it is while passing downward that the 

 change of the sap into grain principall}^ takes place. If the 

 stalk be cut above the ear, nourishment is at an end. It may then 

 become firm and diy, but it is not increased in quantity ; while if 

 cut from the root, it not only appropriates the sap already in the 

 plant, but it also absorbs additional matter from the atmosphere, 

 which contributes to its weight and perfection. 



There is no doubt but that the stover is better cut from 

 the root and it is less work ; but when it is claimed that the 

 corn is better, I shall disagree. As a forage plant for dairy 

 farmers I think it is of more importance than when raised 

 for the grain ; for when we can liuy corn at the present prices 

 we can make a specialty of dairying by using corn as the 

 leading plant for a system of soiling in summer, and for a 

 feed for winter it can be cured either by drying or by put- 

 ting it into a silo. We are thus enabled to keep a large 

 amount of stock on a small area of sround. 



