ILLINOIS STATE DAIRYTVIiE'N'S ASSOCIATION. 103 



Prof. Haecker: This fall we commenced feeding fodder 

 corn and run it through a cutter. Last week we found that 

 on account of the abnormal amount of moisture we had to 

 abandon it and open our silo. This is a very practical dem- 

 onstration of the place to put your corn, in the stook or in 

 the silo. All of our fodder corn left in the stook is practically 

 lost. It seemed to have become sour and is moulding, and 

 is not fit for dairy food. 



Mr. Judd: There must be something wrong somewhere. 

 I am feeding fodder corn right out of the shock every day and 

 I do not think I have lost a pound. I sow it five or six kernels 

 in a hill and put it in large shocks and it is just as green and 

 fresh and nice today as ever, and the cows eat it in prefer- 

 ence to the best hay you can put before them. For fifty 

 head of cattle we use about seven shocks a day and that is 

 our entire rough feed. I leave twenty-five bushels of corn to 

 the acre and husk out the balance, corn that goes sixty 

 bushels to the acre. I feed it whole. 



Prof. Haecker: We have had an unusual winter; it has 

 been raining and snowing nearly all the time, and on that 

 account the corn has not kept as well as usual. We have had 

 no trouble heretofore. 



Prof. Farrington: What is the basis of this calculation; 

 what is the system by which you establish the relative value 

 of these feeds? 



Prof. Haecker: The digestible protein. We have no 

 difficulty in getting digestible carbo-hydrates; we have it in 

 straw, fodder corn and hay in abundance. The only diffi- 

 culty we have is to keep it dowm; not get too much of it. Con- 

 sequently the value of all our food is measured by the amount 

 of digestible protein it carries. 



A Member: You base the value of these feed stuffs on 

 the chemist's analysis? 



Prof. Haecker: Yes, sir. 



The Member: Not the cow's 'analysis? 



Prof. Haecker: Practically, yes. 



