FOOD FOR MILCH COWS IN SUMMER 247 



are rich in protein. Alfalfa fulfills these conditions taken 

 together more profitably than any other single plant, 

 hence, where it may be grown successfully, it is king 

 among soiling foods that are cut and fed from day to 

 day. With a sufficient area of alfalfa grown under 

 favorable conditions, no other soiling food would be 

 necessary. It is highly palatable, produces crops in 

 succession, is sufficiently succulent, and it is rich in 

 protein. Next to alfalfa comes corn, which, though not 

 high in protein, produces more abundantly than any food 

 grown over so wide an area. 



The list of soiling foods is a long one in the aggre- 

 gate. Among the small grains it includes winter rye, 

 oats and peas, and oats and vetches grown together, 

 millet in several varieties, cowpeas, and soy beans. 

 Among grasses, it includes perennial and Italian rye, 

 especially the latter, and among clovers, alfalfa, the 

 medium red, the mammoth, alsike, and crimson varieties. 

 It embraces corn of many varieties, and also the 

 sorghums. 



Winter rye is first ready, but it is not specially 

 palatable, and becomes woody at an early stage of 

 growth, and the yield is not large relatively. Oats and 

 peas, and oats and vetches furnish a large amount of 

 food per acre, but they should only have enough oats 

 in the crop to prevent it from lodging. Millet yields 

 well in a good soil, and is much relished. Cowpeas are 

 good, but are not easily handled, and soy beans are not 

 relatively high in the bulk furnished. The rye grasses, 

 especially the Italian, will produce several cuttings a 

 year when grown under irrigation in mild latitudes. 

 Alfalfa will yield from, say, two to eight cuttings, ac- 

 cording to the attendant conditions of growth. The 

 common red clover will ordinarily produce two cuttings 

 and the other varieties named but one. Crimson clover 

 comes very early in the season. The large varieties of 

 corn are usually preferred, and among these the large 



