The Bulletin. 19 



two or three clays, seattiTing the hay and Luruiii^ il. once to facilitate 

 aud hasten drying; re-eoek, and then haul to the barn. It should be 

 remembered that in haying, other things being equal, the best hay 

 is the one tlu' smallest percentage of which has been exposed to 

 direct sunlight in curing thoroughly. All hauling should be done 

 when the alfalfa hay is slightly damp with dew in order to reduce the 

 loss of leaves to as small a percentage as possible. Alfalfa is proba- 

 bly a little more ditticult to cure than red and crimson-clover hay ; its 

 hay is also more injuriously affected by a rain than that of either of 

 these. It can be determined when the hay is in a condition suitable 

 for the mow by taking a wisp between the hands and giving it a hard, 

 strong twist. If no sap appears in the twisted portion of the stems, it 

 is in a proper condition to keep, notwithstanding the stems may be 

 tough ; but if sap does appear, it had better stay in the cocks a few 

 days longer before being hauled. The value of alfalfa hay is about 

 equal to that of good wheat bran. It has a high digestibility if cut 

 at the right stage and cured properly. 



ALFALFA FOR PASTURAGE. 



Alfalfa is distinctly a hay crop. It is not generally very well 

 adapted to pasturage, although it may be, and is, used for this pur- 

 pose. Unlike grasses, when it is nipped off, growth largely ceases 

 until lateral buds or new stems from the crown can be developed. 

 The result of cutting off the stem of an alfalfa plant is very well 

 shown in Fig. 5, where by the dying back after cutting of the 

 old stem the live lateral buds lower down on the stem have been 

 stimulated into increased grow^th. During the first year, alfalfa 

 should not be pastured ; but may be lightly during the second and 

 succeeding years. At no time should the pasturing be close, as it 

 will greatly injure the cr(:»wns of the plants. There is more danger 

 attending the pasturing of horses and sheep on this crop than of cattle 

 and hogs. If horses, sheep and cattle are at first pastured continuously 

 they will be likely to eat too much, which will result frequently in 

 indigestion and consequent bloating. They should be turned into the 

 pasture when not hungry and allowed to remain for only a short 

 while each day, until they have become accustomed to it. Hogs can 

 be pastured with safety, but they should be ringed before being 

 turned into the alfalfa and should not be allowed to graze too long 

 on the same field. Sheep are especially hard grazers on alfalfa, be- 

 cause they eat off very close and clean the young buds that develop 

 in the axes of the branches. If pastured too much with this animal 

 great injury and death to the alfalfa is likely to result. Pasturing 

 should never be permitted either when the ground is frozen or when it 

 is wet and muddy, because, if it is allowed, the crowns of the plants 

 will be injured and finally destroyed. In fact, it will be best to keep 



