TRANSACTIONS OF STATE AGRICULTURAL SOCIETY. 105 



a flavor, and we have found that the only safe way to feed it without 

 trouble is to put it in the barn and let it pass through the sweat, when 

 it can be fed freely. 



In the winter when the ground is not wet we sometimes pasture our 

 cows a short time each day on the winter growth, which would be killed 

 by the frosts if left; but the flavors in the milk must be watched and the 

 time lengthened or shortened as the necessities require. A little careless- 

 ness on the part of the herder in leaving the cows out too long will cause 

 an endless number of complaints from customers. These flavors show 

 themselves in butter and cheese, but not so noticeably in the former as 

 in the latter. 



For the best quality of cow hay, alfalfa should be cut just before 

 blooming. As soon as a single blossom is seen the mower should be 

 started, and if the field is of good size the blossoms will be quite thick 

 before the field is finished. 



In Stewart's " Feeding Animals," I find that hay cut before head has a 

 ratio of 1:1.6; when cut before bloom, 1:2.6; when cut in bloom, 1:3.7. 

 As the dairyman is after all the protein he can get, he will find it in 

 early cut hay. As the leaves contain the most of the protein it is 

 necessary to use caution in curing the hay to save these. 



In our climate we have used very successfully a hay tedder. The 

 mowing machine is run until ten o'clock and then the team is put on the 

 tedder, which turns up what has been cut. The alfalfa is then left loose 

 and standing up where the wind can blow through it, drying it evenly. 

 When left on the ground to dry it lies thick and close like a blanket, 

 and the surface gets so dry as to make the leaves crisp, while the under- 

 side is still damp. As soon as the hay is dried through evenly it should 

 be raked, put into good-size cocks and let stand until a sweat has taken 

 place and the whole is tough and pliable so that none will be lost in 

 handling. 



Alfalfa makes an excellent pasture for hogs, and it is claimed that 

 one acre will grow one thousand pounds of pork. We have not tested 

 this, but in pasturing it the hogs must be ringed if it is at all over- 

 stocked, or they will dig out every root. They will dig a hole so deep 

 as to go out of sight. It is good exercise for the growing pig, but hard 

 on the alfalfa. 



It may not be out of place to tell how we cultivate alfalfa. 



The ground should not be plowed too deeply, but the surface should 

 be left fine and smooth. Several harrowings before seeding are neces- 

 sary to get the surface in condition. If the soil has any alkali it should 

 be plowed in narrow lands, high in the center, so as to drain to the dead 

 furrows. In the rainy reason this washes the alkali to the dead furrows, 

 where it can run off to drainage ditches and so give the alfalfa a chance 

 to grow without being affected by the alkali crystals. 



7— AS 



