220 FEEDS AND FEEDING 



the more soluble portions. (56) Thus, while the dried grass may theo- 

 retically equal the fresh forage, in practice it falls short. 



Stockhard 51 cured one sample of meadow hay in 3 days and left 

 another in the field for 13 days in alternate wet and dry weather. 

 .Analysis showed that the weathered hay had lost 12.5 per ct. of its total 

 dry substance, representing one-fourth of its original nutritive value. 

 Maercker 52 found the loss in meadow hay exposed to prolonged rain to 

 be 18.4 per ct. of the dry substance. Even greater losses occur when 

 legume hay is exposed to rain. According to Wolff 53 40 per ct. of the 

 dry matter of clover hay may be extracted by cold water. Headden at 

 the Colorado Station 5 * analyzed alfalfa hay before and after exposure to 

 3 rains, aggregating 1.8 inches, with the following results: 



Composition of alfalfa hay before and after exposure to rain 



Crude protein Fiber N-free extract Fat Ash 



Per ct. Per ct. Per ct. Per ct. Per ct. 



Hay not rained on 18.7 26.5 38.7 3.9 12.2 



Hay damaged by rain 11.0 38.8 33.6 3.8 12.7 



It will be noted tbat the damaged hay contained much less crude 

 protein, considerably less nitrogen-free extract, and much more fiber. 

 Of the original nutrients 60 per ct. of the crude protein, 41.0 per ct. of 

 the nitrogen-free extract, and 33.3 per ct. of the fat, or 31.7 per ct. 

 of the total dry matter was lost. The actual damage was even greater, 

 for the nutrients lost were those most soluble and hence most easily 

 digested. 



331. Hay-making. The widely varying character of grass and legume 

 crops, the dryness and the temperature of the soil of the meadows, the 

 humidity of the atmosphere, and the intensity and continuity of sun- 

 light and heat, are all modifying factors that combine to make the cur- 

 ing of forage crops into hay one of those arts which cannot be very help- 

 fully discussed in books. However, it is highly important to understand 

 the principles underlying hay-making and have in mind the procedures 

 under the leading systems. Each can then adapt his practice to his own 

 conditions. 



In curing hay under ideal conditions, three different processes take 

 place which are well summarized by Piper: 55 (1) A reduction in water 

 content to about 15 per ct. (ranging from 7 per ct. to 25 per ct.) ; (2) 

 fermentations of the hay produced by enzymes, which usually develop 

 a characteristic aroma; (3) more or less bleaching, due to destruction of 

 the green chlorophyll by sunlight, the bleaching being increased by the 

 action of the dew. 



The ends sought in making hay are to secure bright green color, good 

 aroma, retention of the leaves and other finer parts (especially in 

 legumes) , and freedom from dust and mold. 



"Wolff, Farm Foods, Eng. ed., p. 155. "Colo. Bui. 111. 

 ^Loc. cit. ^Forage Plants, p. 24. 



B3 Farm Foods, Eng. ed., p. 160. 



