1(34 ' BOARD OF AGRICULTURE. 



hesitate to declare that with my present knowledge of its value, I 

 should labor diligently to promote its introduction. I might dilate 

 to some extent ujion the merits of this grass, did I suppose it Avould 

 be to any good purpose ; but knowing the prevailing prejudices 

 against it, I will forbear, content to let the world wag as it pleases. 



The way of curing herdsgrass and redtop which I have followed 

 for many years, is to mow in the forenoon and shake out before 

 dinner. Between two and five o'clock, rake and cock, (the interval 

 between dinner and the time we commence raking being spent in 

 carting what hay was cut the previous day.) The cocks are then 

 capped and thus remain till the next day after the dew has evapo- 

 rated, when we shake out and let it sun till after dinner, when it is 

 carted to the barn. This is the sloio method, compared with that 

 in which the grass is cut down and allowed to lie unraked till dry 

 enough to put into the barn. As to the " state of dryness in which 

 it is in best condition for the barn," it is impossible to speak abso- 

 lutely, though a man of experience can readily tell by "handling" 

 when it is right. Hay should be dried no more than enough to 

 prevent its overheating in the mow, and under some circumstances 

 this end is obtained with less drying than in others. If the hay is 

 to be placed on a scaffold, where its depth is slight, it will save in 

 good condition with much less sun-drying than if it is mowed down 

 in a thick mass. I will here mention, that I have at times, in an 

 emergency upon the approach of a storm, got in a load of partially 

 dried hay and placed it upon a scaffold ; and that in feeding it out, 

 it emitted a peculiarly sweet, honey-comb fragrance, which I never 

 found in sun-dried hay. 



I am not in the habit of sowing clear clover on account of the 

 greater diflScuIty of curing it, and because I think it lighter, more 

 " chaffy" and occupying a greater amount of barn-room — according 

 to substance — than herdsgrass, redtop or witch grass. 



We prefer to cut grass when the seed is pretty well formed, but 

 still soft ; about the time when in the " second blow" — when the 

 juices of the grass "gum" up the scythe tlie most, — because the 

 fibre has acquired a degree of firmness but little liable to shrink- 

 age, yet not so far matured as to be tough and woody, and the 

 juices have thickened and attained a consistency which they pos- 

 sess at no other period, and are therefore less liable to evaporate 

 in sun-drying, or to sour in the mow. But with a good deal of 

 hay to cut, we have to begin a little before this period, and end a 



