State Convention—Butter-Making, Etc. 301 
hay. I think they would do well with that. I think, also, there 
would be very little loss from indigestion. My experience is that 
ground grain is very apt to pass off partially indigested. I think 
there is very often more lctes from ground grain than if it is fed 
whole from the shock. We never feed in that manner. I have 
fed meal or corn upon a full stomach, and the animal lies down to 
ruminate, and the most of it is digested, and the hogs have access 
to the cattle-yard, and very little is lost. Unless you manage the 
thing nicely, by feeding meal upon a full stomach, there is some 
loss. I think the gentleman’s plan of cutting up the corn and 
feeding it is much the best. 
Question: I would say that I have been somewhat engaged 
in the dairy business. Have manufactured some cheese, but mostly 
butter. My mode of feeding cows in the spring when they first 
come in is to use corn-meal. I plant corn for fodder, and as soon as 
my feed diminishes in the pasture I cut up this corn-fodder and feed 
it once or twice a day. In the fall I put my stock on to the meadows. 
Then I gather my corn in shocks, cut it with a self-raking reaper, 
and bind it in bundles, and set it up. After it gets thoroughly 
dried, we stack it. It is available at any time in winter. We feed 
it in that way. The larger the ear the longer we let it grow and 
mature. 
Mr. Smith: I would like to say a word in regard to raising roots 
for cattle. I have had some experience. There is one root that 
we have not mentioned. On the Island of Jersey, which is largely 
devoted to dairying, are the celebrated Jersey cows; and the pars¬ 
nip is raised almost exclusively as a favorite root for feeding cows. 
I have some friends in this State who raise it and who have made 
some experiments with it. One man in particular raised it in a small 
way for } r ears, and considered it the best root that could be grown 
for his cows. 
In regard to the expense of raising carrots. I produced a crop a 
few years since, and kept an account of the exact amount of labor 
performed, commencing with the sowing of seed. The ground was 
prepared, manured, ready to receive the seed. The seed was sown 
by machinery, and cultivated. At the time when the crop was 
ready to harvest it had cost us twenty-five dollars and some cents. 
I kept a strict account of all the work we had performed, whether 
done by ourselves or hired. 
