Soiling Crops. 141 



fed green will produce the most milk of all green 

 crops, and will be the gfreatest profit to the cheese 

 factory. For my own part I look upon oats and 

 peas as the staple soiling crop. Of course, later in 

 the season we must resort to corn and sorghum in 

 most parts of the United States, as these crops grow 

 and thrive better in hot weather, and in time of 

 djjought. 



Iowa Bulletin, Number ig, 1892, 



Reports that up to this time they have "had most 

 success with oats and peas. Recommend one and 

 one-half bushels of oats and one and three-fourths 

 bushels of peas per acre. The peas are sown broad- 

 cast and cultivated both ways. Then the oats are 

 sown broadcast and harrowed each way. Work be- 

 gan April 10th and cut July 7th. The three best 

 varieties of peas were: 



Weighed Green. Cured. 



Rennie's No. 10 14.2 5.5 



Greenfield 142 4.2 



Egyptian 132 3.6 



It further says that peas and oats cut in this stage 

 form one of the richest foods, especially in protein 

 and fat. 



Corn. 



For soiling purposes the small'er growing varieties 

 are quite large enough. My personal experience 

 has been mostly with Stowell's Evergreen and "Sou 



