"HE EPOCH MAKING AGE OF HAY1NC 



139 



MANY HANDS MAKE HEAVY WORK WHEN IT COMES TO RAKING HAY. 



in the rear cautions him to make room. 

 The hayfield is like a banquet. It leads 

 off with an appetizer, just a little 

 swishing around in the back yard before 

 breakfast while some are grinding the 

 scythes. This is not real mowing ; it 

 is only getting into good condition for 

 mowing — a sort of first course, the 

 consomme of mowing. Breakfast is a 

 light preparation for the day's pro- 

 gram. The substantial course is the 

 strenuous work till luncheon time. 



The luncheon is not always really 

 needed, but it makes a pause in the 

 strenuous forenoon. The first hours of 

 the raking and the pitching of the hay- 

 cocks on the wagon lead up to the 

 solid part of the banquet that reaches 

 its utmost seriousness in the stowing 

 away in the dusty and stuffy haymow. 

 The dessert follows in the hearty guf- 

 faws, the slap on the shoulder, the ban- 

 tering, the comparison of notes as to 

 who has been "done up" during the 



AN EFFICIENT AND INTERESTING METHOD OF LOADING. 



