294 FIELD CROPS 



cover the seed to a sutficient depth. In the winter wheat 

 region, timothy is generally sown in the fall with that grain; 

 farther north, it is sown in the spring with spring grain. 

 When sown with grain, a special seeding attachment on the 

 drill is sometimes used. Of recent years, July and August 

 seeding without a nurse crop is in favor in some sections. 

 As the seed is small, it should not be covered too deeply; a 

 half inch is usually sufficient except in dry seasons. 



375. Care of the Meadow. The habit of growth of 

 timothy makes it particularly adapted to use as a hay grass. 

 The meadow should not be pastured if the largest yields of 

 hay are desired. The bulbs produced at the base of the 

 culms are pulled up and eaten by stock, particularly during 

 dry seasons when the growth of the grass is slow. These 

 bulbs are also injured by the trampling of stock, so that 

 very frequently, especially on new meadows, more is lost 

 in damage to the succeeding crop of hay than is gained from 

 the use of the pasture. In dry, hot weather, timothy should 

 be cut with rather long stubble to avoid injury to the bulbs. 

 The appUcation of a top-dressing of stable manure in the 

 spring or after the hay crop has been removed will greatly 

 increase succeeding crops. Best results will be obtained 

 from the use of this manure if it is scattered evenly over the 

 meadow with a manure spreader. 



376. Making Hay. Timothy hay is most readily eaten 

 by cattle if it is cut when in bloom; horses prefer it if cut a 

 few days after it goes out of bloom. As the quantity of 

 dry matter produced on an acre increases up to the time the 

 seed begins to ripen, it is probable that the larger yield of 

 food material can be obtained by late rather than by early 

 cutting. When a large acreage is to be harvested, cutting 

 should begin when the plants come into blossom, in order 

 to complete the work before the seed is ripe, for the stems 

 become dry and woody and many of the leaves are lost after 

 the dough stage is passed. 



