CHAPTER XXI 



FORAGE CROPS 



To-morrrow to fresh woods and pastures new. MILTON. 



202. What is Forage? In the last chapter we have 

 studied about certain crops which are raised mostly for 



their grain or seeds. 

 We will now take up a 

 few plants whose stems 

 and leaves are especially 

 valuable to farmers. 

 The stems and leaves of 

 nearly all farm and gar- 

 den plants except celery, 

 rhubarb, lettuce, and 

 turnips are fibrous and 

 coarse, and are not rel- 

 ished as human food. 

 But animals have stronger powers of digestion than men, 

 and they are very fond of the stems and leaves of many 

 coarse plants. These plants are called forage plants, or 

 merely forage. 



203. Kinds of Forage. If forage is gathered fresh by 

 animals themselves, as in grazing, it is called pasture. If 

 cut and allowed to cure or dry, it is known as hay, straw, 

 fodder, or stover. If cut and fed green, without curing, it 

 is known as a soiling crop. If stored in silos while still 



276 



CUTTING FORAGE. 



