HAY 59 



Following the botanical examination the physical characteristics should 

 be noted. Wittmack has suggested the following outline for the determi- 

 nation of the value of hay according to the point system : 



If the hay contains — 



A. Mostly sour grasses 1 



Moderate amount of sour grasses 2-5 



Sweet grasses only or nearly so 2-10 



B. Sweet grasses present, mostly of the third rank (cf. p. 41) 1-5 



Much grass of the second rank 6-10 



Almost all grasses of the first rank , 11-20 



C. Clovers or other good herbs : 



None present or few only 1 



In moderate amount 2-4 



Many 5-8 



D. Many woody stemmed or more or less injurious plants (rushes, 



horsetails, etc.) 1 



Moderate amounts 2-3 



Less than moderate amount 4-6 



E. Cut too late 1 



Cut a little too late 2-5 



Cut at right time 6-10 



F. Poorly harvested or stored, dusty, etc 1 



Affected by exposure to rain, dusty or musty 2-5 



Properly harvested and of good odor 6-10 



Total 



A total of 1 to 30 points indicates hay of the third class. 

 A total of 31 to 50 points indicates hay of the second class. 

 A total of 51 or more points indicates hay of the first class. 



Classes 1 and 2 are considered fit for storage, class 3 only in case noth- 

 ing better can be obtained, and provided that it is free from injurious 

 properties or admixtures. 



Under F the color of the hay should receive first consideration. Fresh, 

 properly harvested hay has a greenish color, the shade of green depend- 

 ing upon the character of the soil, dark green indicating rich soil as the 

 origin. Alpine hay has a lighter color than that grown in valleys or 

 river bottoms. Exposure to rain while curing produces a pale or yellow- 

 ish color. Old hay is pale grayish green. 



Properly harvested and carefully stored hay has a pleasant odor re- 

 sembling that of tea. A pronounced fragrance of coumarin (a sub- 

 stance of vanilla-like odor) is due to the presence of spring grass (An- 

 thoxanthum odoratum), melilot, white clover and simipar plants. Objec- 

 tional odors are sometimes masked by the intentional admixture of 

 strong-smelUng herbs. The degree of moisture should also be noted, 

 and tested by manipulation. 



Hay originating on artificially irrigated meadozvs is usually of medium 



