304 Wisconsin State Agricultural Society. 
Mr. Hazen: No. 
Mr. Clark: I have a cutter made at Rochester, of the same de¬ 
scription of the gentleman’s. I have used it nine or ten years, and 
have cut every year more or less, and have never laid out a farthing 
on repairs. It has four knives, cuts about three-fourths of an inch. 
I can cut the largest corn we raise. I send down to Illinois and 
get the larger varieties of corn for my farm, and have no difficulty 
in cutting them. I raise a large amount of corn. When it 
gets yankeefied, as I call it, I send down to Illinois and get larger 
corn. We run it right through, ear and all, however large the 
corn is. There is a handle and balance-wheel, and you can turn it 
by hand. We can run it by horse or other power, when neces¬ 
sary. 
Question: What do the knives cut against? 
Mr. Clark: They cut against a steel-plate. They cut up instead 
of down. There is a spring which gives if you are cutting a large 
-ear of corn. I think that cost me $35 or $40. There is a larger 
size. They can be purchased in Buffalo. 
Mr. Eaton: Is there any further preparation after cutting this 
fodder. 
Mr. Hazen: None with me. As I have said, my corn was pret¬ 
ty damp. I cut up enough to last a week. 
Mr, Eaton: Do you wet it or put meal on it? 
Mr. Hazen: We do not in the condition it is now in. If it was 
perfectly dry you could throw a little water on it. If you want a 
heavy feed, you could put meal on it. Last spring my corn was 
husked. I cut the corn-stalks and threw water on them on the 
floor, and spread meal on it, and let it lay twenty-four hours, and 
then fed it. The cows eat it much better if it is a little damp; 
mine was wet; it stood in the field all winter. By standing two 
>or three days and softening, they eat it much better than when it is 
fed dry. 
