ci\iced an aggrcj^ate increase per acre of 138 bushels of corn in firtccii 

 years and the effect of the mannre still continncs as shown l)y an 

 increase of 2.4 bushels to the acre in the fifteenth crop. In order to 

 have its maximum eil'ect the manure should be carefully sa\e(l and 

 promptly applied. jMany farmers fail signally in both these respects. 

 Their barns are so constructed as to permit the liquid manure, which 

 i" the best part, to escape through the floor. Then, as if this loss 

 were not enough, they throw the sohd manure out in piles under 

 the eaves to be washed and bleached by rains. Prof. Roberts, of Cor- 

 nell University, says that stable manure left exposed for six months 

 will lose about 60 per cent, of its fertilizing value. The manure that 

 might be made and saved in one year by feeding out the crops of a Idii- 

 acre farm would contain plant food that would cost, in the form of 

 commercial fertilizers, at least $1,000. A\'hat farmer can afford to 

 lose 50 per cent, of the manure by letting it escape through the barn 

 floor or wash out of the barnyard? 



You cannot fail to see that the farmer, who would grow the verv 

 best crops, must feed out these crops on the farm and very carefully 

 husband and apply the manure to his fields. 



In order to save and utilize the manure most fully. I would advise 

 (1) water-tight floors under the stables, (2) plenty of bedding to ab- 

 sorb the liquid manure, (3) hauling the manure to the field as fast as 

 made and scattering it at once upon grass or clover sod which is to 

 be plowed imder for corn in the spring. 



With his land thoroughly drained, in good tilth and suitably en- 

 riched, the farmer may properly turn his attention to his crops. 



5. Tlie Seed. This heading doubtless recalls what Prof. Arthur 

 told you in Leaflet Xo. 14 about acorns, peas and beans. The seeds 

 of corn, oats and wheat are quite different from acorns, beans or peas 

 in many respects, which joxi can readily learn by sprouting them. In 

 the case of corn, oats, rye, wheat, etc., the seed is a tiny plantlei 

 with a store of plant food packed around it to give it a start in the 

 world. In order that the seed corn or wheat may produce a vigorous 

 young plant two things are necessary, (1) the plantlet, which we call 

 the germ, must have strong vitality; that is, be able to germinate 

 promptly and vigorously, and (2) the store of plant food, packed 

 in the seed, must be sufficient to furnish the growing germ an abund- 

 ance of material with which to build a few active rootlets, a strong 

 stem, and one or two green leaves, by which time the young plant 

 will be able to get its food directly from the soil and air. As a rule, 

 bright-looking, plump seeds may be depended on to germinate 



