l8oo. On the Managetnefit of Hay. - 187 



it ; in that way a confiderable part of it is lofl:. On the 

 contrary, when it is given frequently, and in fniall quan- 

 tity, it contracts no difagreeable fmell, and the animals 

 eat up the whole. Farmers of a certain defcription will 

 no doubt objedl to this mode of feeding, on account of 

 the trouble with which it is attended. With them, it is 

 a maxim, that if the animals are fed once, or at moft 

 twice, in the twenty-four hours, it is fufficient j and 

 that if they are hungry, they run no riik of ftarving, 

 while they have food fo near them. They do not, hov/- 

 ever, refle£t upon the injury which the fodder thus ufed 

 fuflains, by being breathed and trod upon, and impreg- 

 nated with dung and urine. Let fuch men confider, for 

 a moment, how they would relifh the remains of their 

 dinner ferved up for fupper, after being kept within a 

 yard of their nofe during the interval, upon the fame 

 plates, with the fame knives and forks, without any 

 wafliing or cleaning. There are few people, indeed, 

 who would not naufeate and rejedl fuch a meal. 



The cafe camiot be very different v/ith any of our do- 

 meftic animals, when they have a quantity of hay or o- 

 ther fodder given them, fufficient for a whole day's con- 

 fumption ; having it conllantly in their fight, and be- 

 ing blown and trod upon, impregnated with urine and 

 otherwife injured, it becomes loathfome beyond defcrip- 

 tion 5 and, in place of being eat up, which it always is 

 when fmall quantities are given at a time, and frequent^ 

 ly repeated, a great part is rejetled. It ought therefore 

 to be a rule with all farmers, to give little at a time, and 

 repeat it frequently, always taking care that what was 

 lalt given fliall be confumed, before they receive an ad- 

 ditional fupply. By fuch management, no part of the 

 fodder will be loft, and the animals will at the fame 

 time derive more benefit from the ufe of it. 



Another eoonomical pra£lice remains to be mentioned, 

 namely, the mixing of llraw with hay. From many 

 trials in different parts of the country, it appears, that 

 where good Ih-.tw can be had in plenty, it may be mix- 

 ed with hay to great advantage. Some farmers are in 

 the habit of mixing flraw with cutting grafs, the bene- 

 fit of which will be afterwards noticed. When firaW 

 is mixed with hay, the procefs of curing may be accele- 

 rated, and the qitslity of the hay at the fame time im- 



U Z proved. 



