6 FORAGE CROPS 



of protein, of which nitrogen is the base; (2) those 

 containing a low percentage of protein, and, there- 

 fore, usually richer in carbohydrates. Corn is a 

 representative of the second class, whereas clover, 

 particularly in its green state, represents the first 

 class. A judicious combination of these two groups 

 of substances results in a more economical feeding 

 of the animal than the use of either one or the 

 other in too great proportion. In the growing of 

 forage crops, therefore, both classes should be rep- 

 resented. For this reason, the various crops are 

 classified and discussed in groups: (1) The group 

 including those that belong to the grass family; 



(2) those belonging to the legume or clover family; 



(3) root crops; (4) and finally a brief account of 

 permanent meadows and pastures. All this is pre- 

 ceded by a discussion as to their use in systems of 

 crop -rotation, and how to combine those of each 

 group in order that a continuous summer feeding 

 for soiling purposes may be best accomplished. 



IMPORTANCE OF SUCCULENT FOODS FOR DAIRY COWS 



Aside from the mere question of food production, 

 the interest in forage crops has increased because 

 the results of investigations of the dairy business 

 have shown that if the product of the cow is to be 

 kept up to the full standard, the animal must be 

 supplied with an abundance of succulent food 



