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minds. Is dried corn stover, which is not perfectly cured, of 

 more value as food for milch cows, than it is cut up and mixed 

 with our manure heap ? 



In attempting to determine values by chemical analysis, I 

 believe that it is possible for two chemical analyses of first-rate 

 dried corn stover on the one hand, and of a poorer quality on 

 the other, to differ very much less than does their real value 

 as food for our milch cows. Does not a similar meaning 

 apply to the analysis of artificial fertilizers ? 



Cannot your Horticulturists, who have experience in graft- 

 ing and budding, make known any interesting or curious 

 observations which they may have made ? Answers to the 

 following would be interesting. 



Have you improved the flavor of especial fruits by giafting 

 on certain other trees ? Have you ever tried grafting the apple 

 on the pear, or the pear on the apple, and with what results ? 



A friend of mine had what was called an apple pear — the 

 shape of a pear and flavor of an apple. Have you a variety of 

 experience, or any small quantity of experience, on such sub- 

 jects ? 



By getting sucli information into public notice, you would 

 benefit yourselves by the attention your experience would 

 attract, and it would probably be the means of inducing 

 correspondence whicli would bring additional interesting facts 

 to you, being a public benefit besides. 



Cannot members of local clubs be induced to contribute 

 more essays, based upon Agricultural or Horticultural work 

 accomplished by their Club, including subjects discussed at the 

 winter meetings, in competition for prizes offered by the Essex 

 Society, as a means of extending this work ? 



The prizes offered for Essays, Reports, and Farm Accounts, 

 and entries of Farms, do not find competition for them in such 

 numbers as they deserve, and should attract more entries. 



May I call your attention to Orchard Grass, which seems to 

 make excellent hay if it is cut sufficiently early when in the 

 milk, and not allowed to stand too long. There are a very 



