6 FORAGE CROPS 
of protein, of which nitrogen is the base; (2) those 
containing a low percentage of protein, and, there- 
fore, usually richer in carbohydrates. Corn is a 
representative of the second class, whereas clover, 
particularly in its green state, represents the first 
class. A judicious combination of these two groups 
of substances results in a more economical feeding 
of the animal than the use of either one or the 
other in too great proportion. In the growing of 
forage crops, therefore, both classes should be rep- 
resented. For this reason, the various crops are 
classified and discussed in groups: (1) The group 
including those that belong to the grass family; 
(2) those belonging to the legume or clover family; 
(3) root crops; (4) and finally a brief account of 
permanent meadows and pastures. All this is pre- 
ceded by a discussion as to their use in systems of 
crop-rotation, and how to combine those of each 
group in order that a continuous summer feeding 
for soiling purposes may be best accomplished. 
IMPORTANCE OF SUCCULENT FOODS FOR DAIRY COWS 
Aside from the mere question of food production, 
the interest in forage crops has increased because 
the results of investigations of the dairy business 
have shown that if the product of the cow is to be 
kept up to the full standard, the animal must be 
supplied with an abundance of succulent food 
