148 THE FLORIST AND 
fully extracted : he knew this was opposed to the general practice. When 
hay was fed with ground food it of course must be cut, or it would be 
wasted. 
Mr. A. W. Spangler stated that all good practice, especially in England, 
was opposed to the views just expressed. The great complaint among sta- 
ble-keepers and omnibus men was, that they could not obtain machines to 
cut short enough. The finer it was cut, the better, and less was trampled 
under foot. 
Mr. Isaac Pearson had not used much cut hay, he fed with wheat chaff 
mixed with cut rutabaga turnips, and was well satisfied with the result. 
Mr. Owen Sheridan carefully saved all his wheat chafi", and used it mixed 
with ground corn and cob. New horses sometimes refused it at first, but 
they soon became accustomed to it, and thrived on it. 
Mr. John S. Haines had used ground cob and corn for twelve years. 
His mill ground the cob finer than the grain. He moistened his mixture 
before feeding with it. 
Dr. Elwyn approved of cob food for both horses and cattle. The cob 
and grain ground up together. The plump condition of cattle thus treated 
attested their perfect health. 
Dr. C. R. King objected to the opinion that cut hay was less perfectly 
digested because of its not being retained by the animal suJB&ciently long; 
with ruminating animals, this of course was impossible, and even with hor- 
ses he thought the statement inadmissible. It was true economy to moisten 
cut food. 
The Chair used Indian corn and cob ground together, soaking before 
grinding. His practice was to feed horned cattle with a large proportion of 
roots. He sowed down all his cultivated ground as soon as possible after 
the removal of the summer crop, with turnips, the flat topped vari- 
ety, which produces but little leaf. He gathered the turnips, leaves and 
all, threw the loads in rows on the barn floor and covered them with corn 
fodder, which in ordinary seasons keeps out the frost without earth cover- 
ing : he begins to use from one end of a row, closing up carefully. In course 
of time the small amount of tops may become a little slimy, but not to an 
extent sufficient to cause them to be refused by cattle. The advantage of 
a mixture of roots with the fodder had always been evident in the fine con- 
dition of the stock in tlae spring. 
Mr. S. C. Willits had always found that turnips stored with the tops on, 
would heat and putrify. He did not regard turnips as a desirable food for 
stock, but rutabagas were much better than white turnips. The bulk of 
food was enormous ; much of it was water. 
