106 BOARD OF AGRICULTURE. 



And to this, no definite and precise answer can be given, which will 

 be alike correct in all cases, for the reason that in different grasses, 

 this stage is not the same, being earlier in some than in others ; but 

 for a general answer, both theory and the opinions derived from the 

 experience of the great mnjoritj of intelligent and observing farm- 

 ers, concur in the reply — When in full blossom, or while the bloom 

 is falling. At this period, most grasses have, so far as can be judged, 

 obtained from the soil and from the atmosphere, the greatest amount 

 which they will have at any stage of growth, which is of value as 

 food for animals, and these exist at this period in the most valuable 

 form. The changes which take place subsequently, are chiefly 

 within the plant; a part of the starch, sugar, gum, albumen, &;c., 

 soon go to assist in the formation of seed, and a part to constitute 

 woody fibre, which is indigestible and worthless ; and so much as 

 is thus converted, is actual loss. Of hay cut at a later stage, cattle 

 will doubtless eat less, and some infer from this, that it will "spend 

 better;" but the true reason why they eat less is, because the sys- 

 tem can digest and assimilate less. The actual benefit derived from 

 hay is in proportion to the available nutriment contained in it. 



There are other considerations, however, than simply the amount 

 of nutriment, which should be taken into consideration in determin- 

 ing the preferable time to cut grass, as the use to which it is to be 

 put. Many believe, that if designed for milch cows, it might be 

 cut earlier than if for working oxen. The fact, that early cut hay 

 is more palatable and better relished than late cut, should be an 

 inducement, where all cannot be cut at exactly the best time, to 

 begin in good season. 



The difference between hay and straw, lies chiefly in the fact, 

 that in the latter, most of the virtues of the plant have concentrated 

 in the grain, and while, if this is to be used for seed, we cannot im- 

 prove upon nature's process of ripening, and so do well to let it 

 mature thoroughly in the field, we know that wheat cut before it is 

 ripe, shows a handsomer kernel and makes better bread than if al- 

 lowed to stand until perfectly mature. 



Another reason for early rather than late cutting is, the increased 

 quantity of aftermath. Allowing that with some grasses, the seed 

 crop contains more nutriment than the flowering crop, the rowen 

 obtainable, may, and we know often does, more than outweigh the 



