CUTTING AND CURING HAY. 157 



were half length. I have not tried that, but I should think it 

 Avould be too g-reen for working oxen. 



Mr. Doe of Saco. Suppose you put three tons of hay into your 

 mow to-day, and bad weather intervenes, so that you do not put 

 in any more for four or five days, docs the hay you first put in 

 have any effect upon the last ? 



Mr. Taylor. Not at all. I put my hay upon the mow when- 

 ever the weather will answer, I put in as much as possible every 

 day, and make it as compact as 1 can. 1 liked the remark made 

 by one gentleman, that we need as good a man on the mow as 

 anywhere. If I could tread my hay with oxen, I would do it. 



Question. Are you in the habit of putting salt on your green 

 hay ? 



Mr. Taylor. Never. I always salt mj'^ cattle. 



Dr. Garcelon. Many of us have fields where clover lodges be- 

 fore it has matured, and we think it is necessary to cut it. My 

 method is to cut the ha}^ put it up and cap it, and let it stand for 

 two or three days ; then turn it over, and cap it again. Instead 

 of drying it, I cure it, and then I get hay that is good for some- 

 thing. You would not feel safe in introducing into your barn hay 

 cut in a green state, like that which I have mentioned, until it is 

 cured ? 



Mr. Taylor. Not until it is cured. 



Dr. Garcelon. So your rule would apply only to hay tliat is 

 ripe and matured ? 



Mr. Taylor. Yes, sir. If I could have my way about it, I 

 would have it nearly mature, but not wholly. 



Mr. Sears. I have found that when I broached this method 

 of stowing away hay, it startled many farmers ; the}'' said we 

 could not make hay too much. Mr. Stewart of Farmington, has 

 practiced this method for many years, I understand, with perfect 

 success. 



Mr. NicKERsoN of Read field. I would like to inquire if any one 

 has tried the experiment of pressing green clover hay into a tight 

 hogshead, and heading it up without any curing ? 



Some one stated that it had been tried, and was an utter failure ; 

 the clover was rotten when the hogshead was opened. 



Mr. NiCKERSON. I tried the experiment ten years ago, and un- 

 headed the hogshead in the middle of winter. I found the hay 

 perfectly sweet, and the smell resembled that of green clover in 



