1871. 



NEW ENGLAND FARMER. 



17 



CUTTING THE FODDEB, 



AND USING GRAIN, IN TWO OR THREE "WATS. 



UR own practice 



(' 



\ 



va. preparing 

 feed for thirty 

 head of stock, 

 — one-half be- 

 ing horses, — 

 is to cut all the 

 fodder, straw, 

 meadow hay, if 

 we have any, 

 cornstalks, and 

 best hay. This 

 is cut by a 

 horse power standing 

 in the barn floor. 

 This occupies from 

 ";^ ' one to two hours twice a 

 week, to cut enough for the thirty 

 head of stock. 



A portion of this mass, enough 

 for feeding twenty-four hours, is 

 spread upon the barn floor, sprinkled with 

 water, a very little salt, and strewed with 

 such grain as is used; this is principally 

 shorts. Layer after layer is laid on in this 

 way until a sufiicient amount is collected to 

 last twenty -four hours. The heap stands 

 twelve hours, is then thoroughly turned over 

 and remains twelve hours more, when it is 

 ready to be fed out. If the barn in which the 

 heap is made up is a moderately warm one, 

 all the fodder will by this time be impregnated 

 with the taste of the grain and aroma of the 

 good hay. It will also be softened, so as to 

 be easily masticated by the animals, and they 

 will eat the whole with great relish. Or, if 

 any be left, it will be only the joints of corn 

 stalks which are not softened, or some coarse 

 plants of woody fibre. A heap thus prepared 

 should always be kept on hand, so that each 

 heap may stand at least twenty-four hours. 



These details may seem to require a slow, 

 irksome, and somewhat expensive process as 

 to the time required. But they will not be 

 found so in practice when the system — for it 

 must be a system, — is once fairly established. 

 The horse power and cutter will be somewhat 

 expensive to start with, but with good care, 

 both will last for many years. Where thirty 

 or forty head of stock are to be fed, we have 

 no doubt the cost of both would be. saved by 

 their use in two or three years. 



If the stock consists of ten or fifteen head, 

 only, a good hand hay cutter will answer the 

 purpose, and the horse power may be dis- 

 pensed with. 



In our New England winters there are 

 many days too inclement for out- door labor, 

 and these may be occupied in the barn in 

 cutting the fodder and storing it away in 

 empty spaces for use when mild weather calls 

 the help into field or forest. 



An ample experience for many years con- 

 vinces us that stock can be kept enough 

 cheaper to more than pay the cost of labor in 

 preparing the fodder, and that it will perform 

 more labor, produce more milk, or gain more 

 in growth, than it will if fed on the coarse 

 food. An experiment with twelve milch cows 

 through an entire winter gave us the most 

 gratifying results. The cows yielded more 

 milk, kept in good condition, and at one- 

 fourth less cost than when fed in the usual 

 way. Horses thrive as well as neat stock 

 under such feeding. 



In order to work on this system, the barn 

 must be sufliciently warm to prevent the heap 

 that is mixed up from freezing; and this 

 ought to be secured in any case, as an econom- 

 ical measure in the care of the cattle. An 

 old sail cloth, cast-off woolen blankets, or any 

 similar material, thrown over the heap, will 

 greatly tend to prevent freezing. 



Another plan, and one that is gaining in 

 popularity, is that of 



Steaming Food for Stock. 

 This process will cost much more for the 

 fixtures necessary to be used, and will require 

 much more exact care than cutting and soak- 

 ing the fodder. This care, however, will 

 make every pound of food tell with the fullest 

 effect in the production of meat, milk, or 

 strength. We have visited several farms where 

 the practice of steaming is adopted, found the 

 system approved, and the stock looking well. 

 The product of milk in the cows was very 

 considerably increased ; the horses were sleek 

 and strong and the young cattle with soft, 

 loose skins, and having every way a thrifty 

 appearance. 



The most thorovgh example of steaming 

 food for stock is afforded in the case of Mr. 

 E. W. Stewart, of North Evans, N. Y., in 

 which he details his experience of ten years in 

 steaming food for a large stock of cattle and 

 horses, and states why steaming is beneficial. 



