20 



SoQie meal was fed with it, but I am unable to state the quan- 

 tity. After each milking the milk was immediately poured in- 

 to a small tank from which it quickly flowed through a long 

 spiral pipe surrounded with cold water and was drawn oft into 

 milk cans, to be sent directly to the Vienna market by rail 

 where it arrives twice a day. This applies to the farm I vis- 

 ited, but the same kind of fodder was fed on various other 

 farms, where the treatment of the milk may have differed. 



These observations were made in 1873, and within a few 

 months 1 have heard from an acquaintance in Hungary 

 that the same process is to-day considered indispensable 

 among the farmers there, and is conducted as I then saw it. 

 I therefore think it worth while to state it clearly in the words 

 of my friend, 



" The corn is sown broadcast, or drilled in rows nine to eigh- 

 teen inches apart, about three and one-half bushels to the acre. 

 The cultivation is the usual one ; the field must be kept free 

 from weeds. At blossom-time the corn is mown, loaded into 

 wagons, and hauled in. The home-brought corn is put in large 

 ditches, ten or twenty rods long, and is here pressed in by a 

 few men walking on the green corn. The ditch is twelve feet 

 deep, twelve feet wide at top, and six feet at the bottom. The 

 length will need to be sufl&cient to contain the fodder to be pre- 

 served. The ditch must be dug in dry ground. When the 

 ditch is filled, the green corn is built like a stack upwards, about 

 ten feet over the level of the ground. The finished stack is 

 then covered with earth about two feet thick on every side. It 

 is best to cover the top of the stack at first, because on ac- 

 count of the weight of the earth pressing down the green 

 corn, as much earth is not needed for covering as is the case 

 when the sides are covered at first. 



