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"This sour-hay making enables us to store a large quantity 

 of juicy fodder for the Winter, and if well covered with earth 

 it may be stored for a few years without injury. The most im- 

 portant of all is, the beasts being once acquainted with this 

 sour-hay like it very much. With us (in Hungary) tlie sour- 

 hay is cut and mixed with corn-meal, or some other ground 

 grain, and given to the cattle, but the sour-hay may be fed un- 

 cut also. 



"In sections where stones and bricks are to be obtained, the 

 sides of the ditch may be walled, but it is not necessary. * * " 



Considering the fact that the climate in that part of Europe 

 where corn is thus cured, is much like our own ; that the cut. 

 ting up is dispensed with until separated in the pit for use ; that 

 the cost of housing it is considerably less, all combine to make 

 us study the subject to see whether we cannot yet adopt a still 

 cheaper method of curing corn fodder than the French way. 



While the farmers are forced by competition to sell milk at 

 the absurdly low prices that have lately ruled we must welcome 

 everything that shall appear to tend towards putting more 

 honest profit into the milk-raiser's purse. 



Certainly the French process bids fair to preserve Summer 

 food through the Winter months, and where stall feeding is 

 practised, to keep it in good condition into the following Sum- 

 mer, if desired. 



Grass, rowen, and green crops in general are also preserved 

 thus as well as corn-fodder. Knowing that fresh pasture feed 

 makes the best milk, it is urged that ensilage of grass is a 

 much better Winter food for milch cows, or animals that 

 would be benefited by pasture feed, than dried up grass that is 

 called hay. It can only be for such animals, and under those 

 conditions, that ensilage, or sour-fodder, can be of value upon 



