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and says there is not near the difference between them that many 

 claim. He thinks he shall use some of both another year." 



Mr. Sawyer: "They claim that this corn will not mature in 

 this state, or in this northern climate. Now, I know this is a 

 mistake; I live in the southern part of the state, and any corn 

 will mature down there." 



Mr. Harrison: "There is no doubt that the ensilage corn is 

 what we want for the silo for this part of the state, because it 

 grows great big leaves . I sent for two bushels and a half and planted 

 it for the silo. When that seed run out I planted a large, yellow 

 corn, which was good corn for the silo, having a large stock. 

 Then I planted a small hard flint, yellow corn ; you could see 

 just exactly where the three kinds of corn were planted. The 

 ensilage corn was considerably ahead of the yellow corn — I 

 think, perhaps, one quarter more tons to the acre than the big 

 yellow corn." 



Mr. Sawyer: "Any big white corn in the south will do just 

 as well as B. and W. corn." 



Mr. Potter: "I think there is more juice, more value in en- 

 silage corn than there is in our native corn." 



Mr. Garfield: "I am satisfied Mr. Potter is right about that. 

 I am feeding both kinds. There is a peculiarity in ensilage 

 corn. The stalk is not near as tough as that of our common 

 corn, and it holds more of its moisture, and therefore seems to 

 produce more milk." 



Mr. Hostetter: "This ensilage corn don't ripen here; it is 

 very green. I am using it now, cutting and feeding it, and it is 

 so green that we cannot cut more than enough for four days or 

 it becomes very hot; it is very green and soft. I have stacked 

 some of it as an experiment, and I am satisfied it is so green 

 that it will heat in the stack, and that is one reason the cattle like 

 it so much better than the other corn, it is green and juicy, like 

 green corn almost." 



Mr. Garfield: "I believe it is better to plant this corn a 

 little thin so that it shall ear out and develop the sugar quality 

 to a greater degree." 



