36 



turc had risi'ii to 122 d(^j,a'ees at a point fifteen hu-lies 

 from the wall. This seeiiuHl to be the maximum tempera- 

 ture and by October 4 tlie theriiioiiieter ha<l dropped ito 

 110 deurees and wliite iinmld was abuiubint. 



When the material was opened April 4, 11)01, the en- 

 tire mass, except fora space of about six inches next to 

 each wall, was entirely r-otten, and not simply black- 

 ened, as sometimes liai)pens with an inferior but ser- 

 viceable article of peavine silage. 



The amount of material taken out was only 545 

 pounds, or about one-third as much as was put in, a 

 part of the loss being moisture, but a large part 

 of it bein<»- drv matter driven off bv fermentation. 

 This is an extreme case, but other instances where heajt 

 and white mould have developed in hay, field cured for 

 several days, but stored too green, raises the suspicion 

 that in our moist climate hay cannot be stored in as 

 moist a condition as is sometimes done in the North. 

 We should avoid both extremes, of storing hay when too 

 green, and of exposing it too long in the field at the ex- 

 I)ense of color and nutritive value. 



If urged to outline a general course of procedure 

 founded on averoge results here, we would suggest cuit- 

 tin": one dav, and 24 hours later raking into windrows, 

 where the hay may remain 24 hours; then cocking, and, 

 if practicable, leaving these cocks in the field for two or 

 three diiys, at the end of which time they may be opened 

 for a few hours before hauling, or luuiled witliout open- 

 ins:, according' to (the condition of the ha v. 



Special devices, for example, frauK^s on whicli the 

 stack or rick is to be built, or small poles with horizon- 

 tal l>ase on which the cock is built, have been recom- 

 mended for use in curing peavine hay. Our experience 

 with canvas hay caps as covering for hay cocks during 



