152 SOILING CROPS AND THE SILO. 



The food when cut ma)? be lifted with sufficient 

 cleanness when a fork is used, with several tines in it, 

 that is to say, a fork made somewhat after the plan 

 of a barley fork. The green food may be fed 

 without any wilting, but a moderate amount of wilt- 

 ing is in no \\-ay injurious to it. 



When there is a surplus of green food it may of 

 course be allowed to reach a stage of early ripening, 

 and may then be harvested for winter use. In 

 harvesting the same the mower or the binder may be 

 used according to the attendant circumstances, but 

 if the binder is used the sheaves should be made 

 small rather than large, tied loosely rather than 

 tightly, and cured in oblong rather than in round 

 shocks. AAHieat and oats grown together ought to 

 be cut for winter food at a stage somewhat earlier 

 than peas and oats to insure enough palatability in 

 the straw. When the stems of the plants turn 

 yellow for a short distance above the ground, the 

 crop is ready for harvesting. Peas and oats thus 

 harvested make a splendid fodder for winter feed- 

 ing. It is easily cured and handled, and is at once 

 highly palatable and nutritious. 



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