A study of some of the factors that influence the yield and the composition of growing pasture grass . -*3- nounced,however. It will be noted, in the study of the data, that as the pasture season becomes more advanced the carbohydrate decrease becomeslarger. On the fresh tasis a decrease of from 1 to 6 percent is recorded. Influence of Frequent Cutting The data for the influence of frequency of cutting upon the carbo-hydrate content of pasture grass is found in Tables 49, 50, 51, and 52 andCharts XXXV. and XXXVI. The effect of this influence is to increase thecarbohydrate content. This, as may
A study of some of the factors that influence the yield and the composition of growing pasture grass . -*3- nounced,however. It will be noted, in the study of the data, that as the pasture season becomes more advanced the carbohydrate decrease becomeslarger. On the fresh tasis a decrease of from 1 to 6 percent is recorded. Influence of Frequent Cutting The data for the influence of frequency of cutting upon the carbo-hydrate content of pasture grass is found in Tables 49, 50, 51, and 52 andCharts XXXV. and XXXVI. The effect of this influence is to increase thecarbohydrate content. This, as may be expected,applies with equal forceto the check plot. Some exceptions can be noted but the weight of evi-dence goes to show that biweekly cutting of grass as compared with weeklycut grass increases the carbohydrate content. In case of the grass cuttwice a year, a large increase of about 12 percent is 1 Table 43 - Carbohydrate Content of Pasture Grass for each Cutting from each Plot Results in percent of fresh substance Ho treatment Disced Pieced andmanured Patecut Plot 1 Plot 2 Plot 7Cut Cut Cutweekly biweekly twice . a year Plot 3Cut weekly Plot 4Cut biweekly Plot 5Cut weekly Plot 6Cutbi-weekly May 10 ii 18 n 25 June 1 it 8 !! 15 It 22 31,11 It 29 July 6 31*50 it 13 it 20 ti 27 Aug. 3 23. 5o it 10 n 17 ti 24 it 31 Sept 8 ii 14 it 21 ti 28 Oct. 7 it 13 22,23
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Keywords: ., bookcentury1900, bookdecade1910, booksubjecttheses, bookyear1912
