The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1868-10-31
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Corn Fodder and Corn Meal Food.
BY JOHN F. woLFINGER, PA.

BY JOHN F. WOLFINGER, PA.
When we speak of fodder we mean corn and
its ear husks and leaves, cut and cured, as a.
ready stated Some Of our best farmers are Of
the opinion that corn fodder, grown upon rich
soil, will pay for harvesting the crop-shat it is
better food for cattle than wheat or cat straw,
and worth as much OF even more than hay itself
for mich cows and young cattle, especially II
harvested at the right time and we'll cured, and
cut fine and steamed or scalded before feeding to
the cows-and that corn fodder is still better if
mixed with wheat, rye, buckwheat bran, or
ground corn, or oat meal, and sprinkled with
little salt. Some, however, are still Of the old
opinion that corn fodder is inferior to timothy or
clover hay a. cow or cattle food, and it cer-
tainly is SO when BADLY harvested and cured,
as is often tho case. The value Of corn fodder
is, in fact, greatly undsrestimated, but that
value, it should be born in mind, depends very
much upon cutting it at the right time. and cur
ing and housing it well before its strength or
saccharine juices are washed away BY our heavy
sutumal rains. 1t should also be borne in mind
that if corn stalks are cut too early, or
while yet green, the saccharins matter or juices
contained in them will turn sour, and become
vinegar instead Of sugar, and SO lsse their nu-
tritive powers, hence they should never b cut
until fully ripe.
Many careful experiments and comparisons
have also proved most satisfactorily that corn it.
self fed to horses, mules. sheep, mich cows. and
other cattle, and hogs, in . raw, whole, OF un-
ground state, is from ons-third to sne-half less
fattening than the same amount of corn ground
into meal and well cooked or boiled; that corn
boiled whole or soaked only in water until it is
soft, is also mere fattening than raw-fed corn,
but less fattening than boiled or well-coeked
corn meal A considerable portion fed to cattle
and hogs in raw or unground state is always
swallowed without being masticated, and passes
through the animal whole as we see from its
excrements, and of course, being entirely undi-
gested, has done no good whatever. Ground
corn, on tho other hand, particularly if cooked
or boiled, not only nourishes but relieves the an
imals from largo portion Of that labor or &C.
ton of the stomach requisite to the digestion OF
whole corn before contributing to the animals
blood or vital power. And when corn is mixed
and chopped OF ground up with oats or rye, it
is still more valuable, because less heating to the
animal, and also less productive Of costiveness
and collie than when fed raw or alone. Cows
will also give more milk and hogs fatten sooner
on scalded or boiled corn meal mixed with ap-
pies, pumpkins, potatoes, carrots, turnips, or
other roots, or bran, or the common slop Of our
Kitchens slightly sailed, than they will or can on
corn meal alone. Even the cob Of our Indian
corn contains some nourishnent, a good deal
more than most people are aware Of; hence it
may, and in times of high prices for corn ought
to be, ground with the grain to fatten hogs and
beef cattle This is not its only recommends
ton, for it also increases the bulk Of the food
and thereby renders it more digestible and
wholesome than the pure corn meal alone.
Indian corn has become so important and
valuable food in our country, both for man
and beast, that it is fully equal and in some re-
spects superior to wheat, as it grows well in all
the States, and is surer and more abundant
crop hence, more reliable as source Of reve-
nue. than any other of our cereal grains. 1t
than any other crop Of grain. In our Southern
States, it forms the constant and principal food
for man and beast, and poultry Of all kinds
1t makes fat steers, fat bullocks, fat cows, fat
hogs, and fat poultry, and these in their turn en-
rich the tables for the use of man hence our
people have great reasons for regarding Indian
corn as the King of grains, the staff Of life, the
standby of farmers, &c. And he who consid-
ers its excellence and cheapness as an article Of
food, and the many useful purposes to which
its stalks and leaves can be applied, will GER
tainly not deem this praise extravagsnt.
Southern people prefer the white corn for
breadstuff, as it makes q sweet, white, beautiful
meal for bread, corn cake, and hominy, and
their cooks have acquired great celebrity in
making those articles but northern people gen.
eraly prefer the yellow corn for all these pur-
poses, as it makes q richer colored and more nu-
tritious food. The white corn of the South con-
tsins the most albumsn and starch, while the
yellow corn of the North contains the most oil
and gluten and the yellow is, on this account,
deemed the best corn for shipping, IS it is less
likely to sour. But thoroughly Kindred white
corn will alse answer for shipping The yellow
corn makes dry and hard bread, as its -four is
oily and not adhesive enough in its particles to
rise and make soft bread. But if its -four is
mixed with suficiency of wheat or rye -four
to make the mixture adhesive, it it will make q
light, soft, rich, and very superior bread and
cake. 1t is usually mixed at the rate Of about
one-third wheat or rye to two-thirds Of Indian
corn meal.