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Show GRINDING THE GRAIN. A great many dairymen think It Is all nonsense to grind grain, but their opinion Is probably influenced by tho fact that it takes time and trouble, and Is thorcforo somewhat expensive. Men who conduct their dairying on the principle of knowing what thoy aro about and not guessing at things, believe that it does y,ay. It not only adds to tho digestibility of the grain to grind It, but It makes it moro palatable. pal-atable. Ground corn Is much sweeter to tho tasto than unground, and animals relish tasty feed. Unbroken corn Is surrounded by a layer of hard cellulose, and this is not easily digested, unless thoroughly masticated. mas-ticated. If a cow does not grind her corn thoroughly the value of miich of tho grain will bo lost. Doctor Jordan, who has mado many experiments in tho feeding of dairy cattle estimated that tho digestibility of corn Is increased from tlirco and one-half to fourteen per cent by grinding. The western farmer, particularly In tho conf belt, who has an abundance of feed Is not quick to admit tho valuo of grinding, but dairymen In tho eastern states who have to count every bushel of corn carefully and make It "go as far as possible, havo learned tho valUo of ground feod, and nothing can shako 'their belief in it. t If a farmer who Is really trying to learn how to conduct his bu9lncs most economically will mako a common-sense test during a season of, say, six months, feeding a portion of hlH cows ground grain, and tho samo number whole grain, noting tho difference dif-ference in milk flow, ho will then como pretty near knowing tho truth. |