296 MAKING CLOVER HAY IN ONE DAY. 



creased fermentation are destroyed, and the hay keeps bright 

 and sweet, and comes out fragrant clover, with all the heads and 

 leaves of good color. 



"My mow is 28x28, and as tight as good siding and strips 

 painted can make it. There are no windows in the sides to let 

 in air. The clover is put in as compactly as we can get it, to 

 save room, and kept level, to have the heat uniform. 



te Sometimes we sprinkle a half gallon of salt to the load when 

 putting into the mow, but this is of doubtful value. 



" ' To exclude the air ' from the top of my clover mow, I often 

 cover with straw. But this does not pack closely. I find it 

 better when hauling in wheat to fill up over the clover with 

 wheat. This excludes air, and packs the clover so that it keeps 

 bright to the very top. 



" The old theory that the mow must be open and the clover 

 thrown in loose, and treated to 'plenty of salt,' which may 

 mean much or little, is exploded. Green clover will keep green 

 in the silo if well packed and the air is excluded. Clover hay, 

 put into the mow warm and dry, the day it is cut, will keep 

 brighter and purer and sweeter than if cured longer in the field. 



"The trouble, however, in farmers adopting the method I 

 have successfully used, is they do not attach enough importance 

 to the fact that the conditions named must be followed. 



" It will not do to cut clover in the morning and haul it in 

 after sun-down. It will surely mould or come out brown or fire 

 fanged, simply because dew falls at 5 o'clock. 



"Nor can we cut clover and put in the mow the same day 

 without favorable conditions of sun and air. In neither case 

 will the hay go in free from external moisture." 



The above account was clipped from the Farmer's Review. 



Hay caps are sometimes used, and we never heard of a farmer 

 who threw them aside after he had once used them. They will 

 sometimes save their cost in a single season. They are about six 



