270 THE TIM JBUMvEK FAl ERS. 



&quot;Praise the Lord, I was born in New-England, where a 

 Squire meant something, and scoundrels got their dues.&quot; 



&quot; Now, Squire,&quot; said I, &quot; what have you got to show us ? 

 Any new notions around ? &quot; 



&quot; I tried an experiment last year on 



CURING CLOVER HAT 



and I would like to show you the result.&quot; 



He took us out to the barn and showed us a bay, per 

 haps twelve by thirty feet, from which he was feeding his 

 Alderney herd. It was well filled with as handsome 

 clover as I ever saw. If I was not afraid of having my 

 word doubted, I should say the handsomest. It was cut 

 down in the middle with a hay knife, and you could see 

 just how it was managed. There was about ten inches of 

 clover, and then about two inches of old salt hay, in alter 

 nate layers. The clover had all the leaves on, nearly, and 

 was as bright and green as on the day it was put in the 

 barn. To show that the hay was as good as it looked, 

 Squire Oaks pulled out a lock of it, and also a handful of 

 Timothy from the opposite mow, and presented both to 

 an old cow. She smelled of the Timothy first, and then 

 opened her mouth for the clover, without stopping to take 

 a second sniff. The same was done to an Alderney heiier, 

 who might not be supposed to be so well versed in hay 

 lore, with a like result. There was no mistake. It was 

 tip-top clover. 



u Now,&quot; says I, &quot; Squire, how did you cure it ? For this 

 will do to tell in Hookertown.&quot; 



&quot;It is the easiest thing in the world,&quot; says he. &quot;I cut 

 the clover with a mower, when it was just in blossom, and 

 let it lie in the sun till wilted. I then put it in cocks, and 

 let it stand until the next day, when I put it into the barn. 

 There was first a layer of salt hay, rather thin, then a 

 thick layer of clover. It comes out just as you see it. I 

 think one ton of that clover is worth two of hay, as it is 

 usually cured. All the leaves and all the juices are there. 



