OAT HAY. 



95 



the first eight inches of the lower part of the stalk, another the 

 second eight inches, and the third, the remainder of the plant 

 or top. An inspection of the table shows a marked difference 

 in composition of the different sections. The bottom section has 

 very little food value, containing only 2.'jy% protein and 1.90% 

 fat, both of which are probably not more than 40% digestible. 

 The second section has only about half the protein of the top 

 section and its digestibility is probably less. It would, there- 

 fore, be advisable to leave a high stubble, not less than eight to 

 ten inches of plants 3 to 4 feet high in harvesting, and the loss 

 incurred wall be more than compensated by the improved quality 

 and palatability of the hay by leaving the coarser part of the 

 stalks on the ground. 



COMPOSITION OF THE WATER-FREE OAT HAYS. 





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Oat hay : cut when grain was in dough . . . 



4089 



% 

 6.23 



% 

 7.73 



% 

 31.74 



% 



50.91 



% 

 3.39 



Oat hay : cut when grain was in milk 



4096 



6.23 



10.58 



31.53 



48.41 



3.25 



Oat hay : cut when in bloom 



4097 



7.55 



9.86 



36.70 



43.38 



2.51 



Oat hay : cut when just beginning to come 















into milk 



4127 



7.34 



10.20 



33.48 



45.66 



3.32 



Oat hay : cut when part of the kernel had 















passed to dough stage 



4130 



7.21 



7.60 



33.96 



47.42 



3.81 







Oat hay : first 8-inch section of bottom of 















stalk 



4184 

 4135 



6.84 

 8.16 



2.77 

 4.79 



43.49 

 41.60 



45.00 

 43.23 



1.90 



Oat hay second 8-inch section of stalk... 



2.23 



Oat hay : top of plant 



4138 



7.01 



9.62 



27.83 



51.75 



3.79- 







