l8oo. On the Management of Hay, i^n 



the extremes of fcouring and coftlvenefs, circumftances 

 of much importance to the health and llrength of the 

 animals. 



It has been recommended, and to a certain extent prac- 

 tifed by fome farmers, to mix old and new hay. Upon 

 this point, we have fimply to obferve, that if old hay 

 has been well got, and properly fecured in the flack, it 

 will be found for many purpofes fuperior to the new ; it 

 certainly contains a firmer and more concentrated nou- 

 TJfhment than new hay can poffibly do ; and for all ani- 

 mals that are employed in conftant and fevere exertion, 

 it is infinitely preferable. There is a period, however, 

 beyond which, even the beft old hay will, by being ex- 

 ceflively dried, begin to be impaired in its quality, and 

 be eaten with much iefs relifh. In fuch cafes, a mix- 

 ture of new hay will be ufeful ; as the old, by the ab- 

 forption of the new juices, will recover a part of the 

 moifture and flavour it had loft by long keeping. The 

 fame thing will happen, if the hay of the former year 

 has been of an inferior quality, owing either to its hav- 

 ing been allowed to ftand too long before cutting, or to 

 its being bleached with rain after it is cut. In either of 

 thefe cafes, the defe£t will be in fome degree repaired, 

 by mixing it with new juicy well-flavoured herbage. 



U ? TO 



