THE JERSEY, ALDERNEY AND GUERNSEY COW. lO/ 



as much as they will eat of good timothy and clover hay 

 mixed, with two quarts of Indian meal unbolted, four 

 quarts of wheat bran, and half a peck or a peck of car- 

 rots or sugar-beets to each. Turnips may be fed to dry 

 cows, but to milking cows they give a taste to the milk 

 and butter. Corn-fodder is excellent food as an ad- 

 dition, but if fed by itself will give an unpleasant taste 

 to both milk and butter. Steamed or cooked food is now 

 much used and to great advantage ; cows will eagerly 

 drink the hay-tea that Is left after steaming the hay. 

 Potatoes, raw or cooked, are excellent food, and thus 

 the small ones come into play. In summer-time, or 

 early fall, if the pasture is short, fresh corn-fodder 

 helps the milking qualities wonderfully. This should 

 always be grown, as large quantities can be raised In a 

 small space, though rather difficult to cure for winter 

 use. 



Eight tons of green fodder, or four tons of dry fod- 

 der, is about a fair medium crop to an acre of sweet 

 corn, planted close, and sufficient to last one cow a 

 year, feeding about forty-five pounds green or twenty 

 to twenty-five of dried fodder per day. A larger amount 

 will be raised from Chester county corn, and planted in 

 drills, the seed dropped in every third furrow. Corn- 

 fodder is the great standard crop for soiling, and should 

 be sown and fed as early as possible in the season, as 

 the earlier in the season it is fed the more it will help 

 the milking qualities. _ 



For curing and storing the fodder, the best way is to 



