MAKING CLOVER HAY IN ONE DAY. eiC) 



up small forkfuls of the windrow, placing 07ie on top of another 

 until they have a niiniatnre cock, tlien taking it up on a four- 

 tined fork and turning it skillfully so that the center of the 

 forkful comes down, inverted upon the center of the forming 

 cock. The cocks must be small and tall — such as will stand se- 

 curely until the sunshine of the morrow." 



Making Clover Hay in One Day. — By Hon. L. N. Bonham, 

 Oxford, Ohio: 



"For several years T put up clover hay as did my father and 

 other Jersey farmers. I have long since abandoned their method 

 and now put my clover hay in the mow the same day it is cut. 

 The hay is far better, and the labor and risk in making it are 

 far less. I select a bright day and start the mower as soon as 

 the dew is off. 



" By 11 o'clock I have cut as much as can be hauled in be- 

 tween 1 and 5 o'clock. The clover is then all turned and shaken 

 up loose before we go to dinner. By 1 o'clock it is dry enough 

 to rake into windrows if the day is an average hay day. Xo time 

 is lost now in getting it into the mow. The hay is warm and 

 free from external moisture. The warmer it is the less moisture 

 is left on it. By 5 o'clock we have it all in the mow, if Ave can. 

 If not all in then Ave prefer to leave it in the windrow until near 

 noon the next day. After Ave stop hauling, at 5 p. m., the mower 

 is started to cut what we can haul in the next day. The cloA'er 

 cut so late in the da}^ is not Avet with dew, and Avill not Avilt 

 enough to be blackened by the dew. It Avill be ready to shake 

 up and spread out before 10 o'clock the next day, and by 1 

 o'clock Ave can begin to haul it into the mow, 



''The clover hay thus made goes into the mow bright and with 

 every leaf and head left on it. The secret of the Avhole business 

 is, it is free from external moisture, while the Avarmth of the hay 

 Avhen it goes into the moAV hastens the approach of the temjiera- 

 ture of the mass up to 122, when the germs which cause in- 



