FORAGE CROPS 
CHAPTER I 
GENERAL VIEW OF FORAGE CROPS 
Tue subject of forage crops has grown rapidly 
in interest in recent years. This is due primarily 
to two causes,—to the general increase in knowl- 
edge of what constitutes a food, and the best 
method of using it; and to the increase in demand 
for dairy products, especially of whole milk in 
large towns and cities, which makes it desirable 
that a larger supply of succulent food shall be 
raised by the farmers engaged in its production 
near the point of consumption. 
In a narrow sense, the term “forage crops” is 
frequently applied only to those crops that are 
suitable for use as green food, and thus the term 
conveys the idea of soiling, or carrying the foods 
in their green state from the field to the animal. 
In a broader sense, “forage crops,” or perhaps 
better, “roughage crops,” includes not only those 
suitable and adapted to soiling systems, but 
those used as pasture, for hay and for silage; or, 
in other words, it includes the entire number of 
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