. The book of corn; a complete treatise upon the culture, marketing and uses of maize in America and elsewhere, for farmers, dealers, manufacturers and others--a comprehensive manual upon the production, sale, use and commerce of the world's greatest crop . e. When the starchesand sugars are more fully developed later in the seasona much sweeter and more wholesome product is se-cured under favorable conditions. The late ProfessorG. E. Morrow, in summarizing this work, stated thatobservations show that the percentage of dry matterin the corn plant, both stalk and ear, increases up tothe time of
. The book of corn; a complete treatise upon the culture, marketing and uses of maize in America and elsewhere, for farmers, dealers, manufacturers and others--a comprehensive manual upon the production, sale, use and commerce of the world's greatest crop . e. When the starchesand sugars are more fully developed later in the seasona much sweeter and more wholesome product is se-cured under favorable conditions. The late ProfessorG. E. Morrow, in summarizing this work, stated thatobservations show that the percentage of dry matterin the corn plant, both stalk and ear, increases up tothe time of maturing, but it has not been shown thatthe digestibility decreases as maturity approaches. Itseems clear that considerable loss in total food valueof the corn crop is often sustained by cutting it at tooearly a stage, whether designed for silage or cut fordry fodder. The percentage of water in the youngcorn plant is surprisingly large, while the quantity ofdry matter and food value is much less than that foundas the plant approaches maturity. On the other hand,it frequently happens that considerable loss is sus-tained by allowing the crop to remain in the field untilfully matured. This loss comes from storms, destruc-tion from animals, birds, u. a T3C aa a %.O o I *be 154 THE BOOK OF CORN BEST TIME TO CUT CORN FOR FODDER Extensive experiments to determine the best timefor cutting- corn have been conducted at the Pennsyl-vania station, at one time and another, and the resultsare remarkably uniform, all pointing to the advisabilityof allowing the corn to become quite well maturedbefore cutting and shocking. In 1891 Professor Huntmade three cuttings. The first was September 1 and 2,when the leaves and husks were green and the kernelsmostly in the roasting ear stage. The second cuttingwas made September 25, when a few of the lowerleaves were dead, but the husks were still green. Thekernels on about three-fourths of the ears were some ears they were quite hard
Size: 1346px × 1857px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidbookofcornco, bookyear1904
