CURING OF CLOVER. 211 



alternate layers of the new hay and straw or old hay. 

 In this way the heating may be prevented, and the straw 

 or old hay will be so far flavored and improved, as to be 

 relished by stock of all kinds. If there is much reason 

 for apprehension, four quarts of salt to the ton may be 

 sprinkled in. 



739. Experience has shown that hay properly dried is 

 not likely to be injured by its own juices alone ; if it has 

 been exposed to rain, it should never be put into the mow 

 until it has been thoroughly dried. 



740. Clover should be cut immediately after blossoming 

 and before the seed is formed. It should be cured in 

 such a manner as to lose as little of its foliage as possible, 

 and therefore cannot be treated exactly as the natural 

 grasses are. It should not be long exposed to the scorching 

 sun, but after being wilted and partially dried, it should 

 be forked up into cocks and left to cure in this position. 

 The fourth or fifth day, when the weather is fair and 

 warm, open and air it an hour or two, and it will then 

 be fit to cart to the barn. 



741. Clover cured in this way without loss of its foliage, 

 is better for milch cows and for sheep than any other hay. 

 It may also be fed to horses that are not hard worked, or 

 to young stock, but it is most valuable for cows in milk. 

 For other farm stock it is worth from two-thirds to three- 

 fourths as much as the best hay. 



742. If there is reason to fear that it is not sufficiently 

 cured when stored away, it may be mixed with old 

 meadow or swale hay or straw, putting first a layer 

 of hay or straw, and then one of clover. Stored in this 

 manner, cattle will eat both the hay and clover very greedily. 



743. Lucerne should be cut as soon as it begins to 

 flower, or even earlier. If allowed to stand later, it 



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