THE PALATABILITY OF FEED. Q'^i 



as I am really very insistent on tKat point. We 

 must not ignore the question of digestibility, 

 but experience has taught me that_a ^ palatable 

 food is a digestible food; in fact, I bel ieve the 

 p alata 6iIity"6fl[ood"is a correc t basis on jwhioh 

 to judge its digestibility. How to secure pala- 

 tability is a live question and one that is not 

 h9,lf appreciated by dairymen. 



Time of Cutting Hay.— Experience has taught 

 me that clovers (medium and alsike) make ex- 

 cellent hay for cows when cut at the proper 

 time. Qover^jiy should be cut as soon as in 

 full blossom ; in fact, it is best to commence be- 

 fore it reaches that stage, if we have a large 

 quantity to cut, as some of it will have passed 

 that stage before we can secure all of it unless 

 we commence earlier. The g^atjn ajority of 



farmers do^ot cut their hay as early as they 

 should. A pressure of other farm work is the 



Inost common excuse for this neglect, but it is 

 not a sufficient one by any means. I have heard 

 farmers say their hay "spent better" when out 

 late, which is probably true in their way of 

 looking at the matter, but the proper, the busi- 

 ness way, to view the question is to find what 

 profit there is connected with the work of feed- 

 ing it to the cows, which are the machines that 

 are converting this food into milk. 



The Cow a Manufacturer.—- Some writers ob- 

 ject to a cow being called a machine, but I think 



