The Hay Crop 253 



Making Hay A great deal has been written in regard 

 ^ °^®^ to the proper method of making hay from 



the clover crop. The common practice of farmers has 

 been to cut clover for hay when a large part of the blos- 

 som heads have ripened and turned brown. This usually 

 results in a very dusty hay largely unfit for feeding horses, 

 because of the dried hairs of the ripe blooms. 



A far better hay, and one that is fit for any animal, can 

 be made by mowing the crop at an eariier stage. The 

 common practice has been followed mainly because the 

 hay dries more readily. But when properly managed a 

 far better hay can be made from clover when the crop is 

 just in general bloom and none or few heads have 

 browned. 



Clover and all hay from legumes should be cured mainly 

 in the cock and bam, and exposed as little to the sun 

 spread out on the ground as can be avoided. One of the 

 most important implements in hay making in general and 

 especially in making legume hay, is the tedder, an imple- 

 ment for tossing up the green cut hay so that it wilts more 

 rapidly. We have always used the following method with 

 success. Start the mowers as soon as the dew is fairly off 

 on a bright sunny day, and mow till noon only. Start the 

 tedder right after the mower and keep it going all the morn- 

 ing tossing the hay up lightly. In the afternoon rake the 

 hay into winrows. Next morning turn these winrows 

 over and let he to dry off till afternoon. Then put the 

 hay into as tall and narrow cocks as will stand well. 



Hay caps made of squares of twilled cotton cloth are 

 useful to protect the cocks from a change of weather and 

 should always be at hand. These are made four feet 



