81 



makes a most excellent feed. The only objections to this plan are the 

 great amount of room under cover required for curing, and the addi- 

 tional burden of hauling while green. 



Another plan is to haul it up as soon as it wilts, using about half a 

 bushel of salt to the ton of cured hay. A layer a foot or more in thick- 

 ness is put down, over which salt is scattered pretty freely, then another 

 layer and salt, continuing to repeat the operation until the space set 

 apart for hay is filled. A rapid fermentation will ensue, and the hay will 

 be cured by the heat of this fermentation, the salt acting as a preventive 

 against putrefaction. Instead of salt, layers of wheat straw may be sub- 

 stituted. By using straw the clover may be cured in the field. The quan- 

 tity of straw to be used in the rick or stack depends upon the moisture in 

 the clover — the greener the clover the thicker should be the straw. The 

 straw will act as an absorbent and during the process will itself be greatly 

 increased in value as food for stock, having imparted to it the flavor and 

 aroma of the clover plant. 



One of the largest farmers in Maury county, Tennessee, whose land 

 is admirably adapted to the growth of clover, and who has made a great 

 success in saving clover hay, gives the following account of his method 

 of saving it: 



'"Clover should be cut when about half of the first blooms are dead, 

 to make the best hay. My plan is to begin cutting early in the morning 

 and continue throughout the entire day. The next morning just before 

 the hay becomes entirely free from the dew I rake it into windrows, then 

 put it into shocks where it remains from 24 to 3(i hours. I never permit 

 it to remain spread out on the ground until it becomes dry and crisp 

 from the heat of the sun. Putting it up into shocks while yet green or 

 half cured causes fermentation to begin immediately, but this fermenta- 

 tion is not excessive because the air can penetrate it and keep it com- 

 paratively cool. I rehandle it after it has begun to heat, which airs it 

 well and it then remains perfectly bright and sweet after it is put into 

 ricks or barns. No other rehandling is necessary except that which is 

 incident to the hauling and storing of it. In threatening weather I put 

 up my hay in the barn after one day's sun. but in that case I rehandle it 

 after 36 hours and it is thus aired thoroughly. My opinion is that fer- 

 mentation, if left undisturbed, will injure the hay for food because it usu- 

 ally induces mould and in this condition it is objectionable to stock. I 

 never stop cutting hay for rain, though a protracted rain will ruin it. One 

 rain only will make it of dull color, but docs not materially change its 

 value as food for stock. 



"There is no hay known, in my opinion, to southern farmers that 

 equals good clover hay for stock. I prefer it to choice timothy for reg- 

 ular feeding. It is the principal hay, which I use I'or horses, mules and 

 cows and they never seem to tire eating it and always keep healthy and 

 fat. In the management of my clover fields I usually sow about 50 

 pounds of gypsum per acre upon young clover and repeat early in 

 March the following year. This gives a very large yield of hay. My 

 clover crop is probably as profitable as any crop I grow. I estimate its 

 value one year with another at $"20 to $25 per acre." 



