CORN 



147 



the ears are nearly ripe, after the kernels are hard. With 

 most all field corn grown in the northern states the growth 

 continues until about the time of the first fall frosts. 



There are several plans in use in various sections for the 

 harvesting of the corn crop. 



1. The farmer can more nearly secure the entire value 

 of the corn crop by cutting the whole stalks just at the proper 

 time and putting it in the silo. The 

 stalks and ears are run through a 

 cutting machine (Fig. 80), and the 

 finely cut forage is blown or taken by 

 a carrier into a silo. This is called 

 ensilage. For the making of good 

 ensilage the corn crop should be well 

 matured, the kernels glazed and 

 well-dented, and the husks partially 

 dried. 



2. In all dairy sections the stalks 

 are usually saved and fed after the 

 ears are removed. This is called 

 stover. First the whole crop is cut, 

 by hand or by machines, and put into 

 shocks. This should be done before 

 the leaves become brown and the 

 stalks dry. The shocks are tied very 

 tightly near the top to avoid weath- 

 ering. Later the ears are husked from 

 the shock, and the stover is tied in large bundles and stored 

 under shelter. The husked ears are first put in piles on the 

 ground and then hauled to the crib. 



3. Husking and shredding machines are often used in 

 some sections. The corn fodder from the shocks, after it is 

 well cured, is run through a machine which husks and snaps 

 off the ears and shreds the stalks. This is one of the best 

 ways to use the whole crop after it is cured. 



FIG. 79. Corn-drying rack. 



