OATS AS GRAIN AND FODDER. \J 



form growth and the oats in all parts of it appeared at about the 

 same stage of maturity. The piece was then divided into three 

 equal sections. One of these sections was cut on July 27th when 

 the oats were in bloom. A second section was cut one week 

 later, August 5th, when nearly all the kernels were in the milk 

 stage, and the third August 12th when nearly all the grains had 

 passed to the dough stage of maturity, the tops and upper por- 

 tion of the stalks were green, but the lower portions showed 

 signs of ripening. When cured this cutting made nearly as 

 good looking hay as the other two sections, but evidently was 

 not as palatable as it was not as readily eaten by the sheep. 

 Care was taken in curing all the cuttings to avoid exposure to 

 moisture, all were dried as quickly as possible and then stored 

 in the barn until needed for further work. 



To estimate the increased yield from the growth of the crop 

 during the time that elapsed between the cuttings, three sections, 

 each 10x15 feet, were taken in different parts of the large 

 plats. One third, five feet of the length, was cut each time that 

 cuttings were made from the larger sections, carefully dried and 

 the dry matter determined in each, which is given in pounds per 

 acre. 



Dry matter of 1st cutting per acre, 4418.8 pounds. 

 Dry matter of 2d cutting per acre, 5218.3 pounds. 

 Dry matter of 3d cutting per acre, 4571.0 pounds. 



The composition of the hays cut at different stages of maturity 

 is shown in the tables on pages 21 and 22. 



The composition of three different sections of the oat plant is 

 also given in the same tables. These studies were made 

 in order to determine at what distance from the ground the oats 

 should be cut, as well as what loss occurs by leaving a long 

 stubble. Some plants 3^ to 4 feet high were cut close to 

 the ground and then divided into three sections, one of which 

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

 another the second eight inches, and the third, the remain- 

 der of the plant or top. An inspection of the tables shows 

 a marked difference in composition of the different sections. 

 The bottom section has very little food value, containing only 

 2.77% protein and 1.90% fat, both of which are probably not 

 more than 40% digestible. The second section has only about 



