HARVESTING IS I 



varieties of corn. Thick seeding gave a larger yield of 

 feed than thin and the fodder was in better condition. 



Practically these same conclusions were arrived at 

 in Maine. There it was found that mature corn con- 

 tains much the larger proportion of the more valuable 

 carbohydrates — the sugars and starches. The starch 

 especially increased, in some cases as much as fourteen 

 per cent. The 'large-growing varieties from the west 

 should, according to the Maine station, be harvested 

 before they are quite mature, but flint corn should be 

 allowed to stand until well ripened. 



Cutting and Shocking — After the important mat- 

 ter of time of cutting has been decided, the next step is 

 cutting and shocking the corn. Other things being 

 equal, a large shock should be planned for, especially 

 in the west, where the fodder is seldom housed. A 

 shock sixteen hills square is the favorite in most sec- 

 tions, although in some localities where the corn is very 

 heavy a twelve-hill shock is the favorite. In the east 

 and north shocks are seldom more than eight hills 

 square. The climate also has something to do with 

 the size of the shock. In the humid regions small 

 shocks are not desirable. Care must be taken in putting 

 them up. It seems most desirable to start the shock, 

 cutting about one-fourth of the fodder, allowing it to 

 dry out thoroughly, then putting on another fourth, 

 and continuing until the shock is completed, allowing 

 at least one day to elapse between each cutting. If, 

 however, rain comes during the cutting, much more of 

 the fodder will be injured. Great care must be exer- 

 cised in standing corn about the shock, so that the 

 shock will not twist or blow down. This can be ac- 

 complished by care in starting. Set the armfuls or 

 bundles down firmly and press the tops together. 

 Place the butts well out from the base, and when the 



