CHAPTER XVI 

 THE STRAWS 



Straw consists of the stems and leaves of the cereals and 

 legumes after the ripe seeds have been threshed out. The 

 plant, as it approaches maturity, transfers its food material 

 from the stem and leaves to the seed, leaving the stem and 

 leaves low in all the nutrients except crude fiber which, as 

 has been shown, is quite indigestible. Thus the straws are 

 very low in digestible nutrients and net energy. In addition, 

 they are quite unpalatable. Consequently, their nutritive 

 value is usually rather low. 



Straw may often be used to advantage when damp or 

 uncured hay is put in the mow or stack. A layer of hay 

 followed by a layer of dry straw will enable one to put in 

 hay which otherwise would mold. This practice also secures 

 an increased consumption of the straw as it adds greatly 

 to its palatability. This method is especially recommended 

 for alfalfa and clover when the weather is unfavorable to 

 their proper curing. It not only lessens the danger of the 

 hay molding, but it prevents the hay from becoming too 

 brittle and the leaves from shattering off. Inasmuch as it 

 is often more economical to feed straw with clover or alfalfa 

 hay, nothing is lost by the method. 



The leading straws used for stock feeding are oats, barley, 

 wheat, and rye. Of less importance are threshed timothy, 

 red top, millet, flax, clover, alfalfa, soybeans, and cowpeas. 



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