CONSERVATION OF FEEDING-STUFFS 123 



were used, whereas the ordinary drying caused a 

 loss of 23-3% in fairly good weather and 49*7% 

 in bad weather. New hay usually contains a fairly 

 large quantity of water and sweats for six to eight 

 weeks after being made into the stack. During 

 this time fermentation, the details of which have not 

 yet been worked out, takes place. Before the end 

 of the fermentation newly made hay easily causes 

 disturbances in the health of animals. If it is 

 necessary to feed new hay it should be mixed at 

 first with old hay or straw, and the quantity of new 

 hay gradually increased. 



When hay is stored in dry, airy buildings it does 

 not change in composition and digestibility for 

 some considerable length of time. Gradually, 

 however, the hay loses its fresh smell, becomes 

 attacked by hay mites and is then soon brittle and 

 dusty. In such a condition hay is not readily eaten, 

 so it is then advisable to mix it with other coarse 

 fodder. Often, to obviate the necessity of too 

 much drying and so incurring loss by crumbling, 

 1-2% of cattle salt is added to the hay when it is 

 being made. This should be distributed as evenly 

 as possible over the layers of hay, and it may also 

 be used to improve the taste of hay that has been 

 badly harvested and so lost its flavour. The addi- 

 tion of salt also limits the heating of wet hay (p. 124) 

 and so is useful for meadow and clover hay. 



In some districts another method of making hay 



