Alfalfa in Kansas. 259 



on the slatted floors, where it is left until cured dry enough to bale and 

 store away. In this way we are able to save a much higher percentage 

 of bright, leafy hay than we could save before having this large drying 

 space. As the season advances the weather is usually more favorable 

 for outdoor curing, and the barn space is gradually filled with baled 

 hay. 



One great convenience we have found is that of being able to use our 

 power baler in the barn, baling the alfalfa that has dried there, while 

 the weather is so wet that we can not work outdoors. (See "Sheds," in 

 index.) 



LOSSES IN FEEDING VALUE, AND A SCHEME TO 

 PREVENT THEM. 



By OSCAR ERF, formerly of the Kansas State Agricultural College, now Professor of 

 Dairying at the Ohio State University, Columbus. 



There is a marked degree of increase in production between the west- 

 ern alfalfa and alfalfa that is grown in the east. Taking average hays 

 into consideration, .this seemed rather strange, and an analysis of eastern- 

 and western-tgrown hays was made. The result from a number of samples 

 showed the western-grown hay to be more or less uniform in composition, 

 while the eastern-grown hay varied to a great extent. 



The variation in composition was always characterized by a darker 

 color, which seemed to indicate that the hay was mow-burnt or had not 

 been well cured. This suggested the idea that some of these hays must 

 have been rained upon during the making process and that this was re- 

 sponsible for the difference in composition. Thereupon green alfalfa hay 

 was taken and allowed to cure until dry. It was then placed in a sink 

 under a faucet and the water permitted to rain upon or wash it for 

 about two hours, corresponding to a heavy rainfall. 



Analyses taken before the sample was washed and afterwards showed 

 a loss of 14 per cent in protein. Determinations of the fat and ash were 

 not taken at this particular time. Repeated analyses were made and in- 

 dicated various degrees of losses, ranging from 20 per cent to as high as 

 52 per cent. The drier the hay and the harder it was washed, the greater 

 was the loss in per cent of protein. A considerable amount of the ash was 

 also washed out, usually from 4 to 8 per cent and from 2 to 5 per cent of 

 the fat. The fat loss, however, in all the tests was rather slight. 



The degree of washing represented the different amounts of rainfall, 

 which are not uniform, and the resulting conditions corresponding to 

 the conditions resulting from the different degrees of rainfall. Similar 

 tests were made with clover, and the results showed the loss approxi- 

 mately one-half that of alfalfa hay. However, in some extreme cases as 

 much as 34 per cent was lost, in the case of clover hay, by washing and 

 leaching. (See "Damage," in index.) 



This was sufficient evidence to lead us to believe that the difference in 

 results might have been due to the fact that some of the alfalfa hay was 

 made during rainy weather. However, this is not the only factor that 

 seems to reduce the feeding value. Alfalfa hay, if not properly cured or if 



