GRASSES. 199 



has been found in some instances of one-fourth, from 

 the period of full bloom until seeds were formed. 



With the clovers, there has been found a decrease 

 in all the nutrients, with the exception of crude fibre, 

 in which there is sometimes an appreciable increase. 

 The loss of the leaves and finer parts in handling 

 while curing is sometimes sufficient to render the clo- 

 ver hay well nigh worthless. There is both a loss of 

 weight and loss in quality. 



A farmer with 150 acres of hay to harvest cannot 

 harvest it all at the theoretically best time. If he sells 

 part of his hay it is prudent to sell the later cut hay. 

 It has less food value, pound for pound, especially for 

 growing stock and milch cows. In many localities it 

 has a greater market value. In such cases it is usu- 

 ally intended for matured horses, for which purpose 

 it is better suited. 



The aim in curing a fodder crop is to preserve the 

 nutrient elements with the least loss, and in as di- 

 gestible and palatable a form as may be. In practice, 

 it is desired to secure bright clean hay. 



The quality may be reduced by the direct washing 

 and dissolving by rains; by bleaching, through the 

 alternate wetting by rains and dews, just as linen is 

 bleached; by becoming musty through heating or fer- 

 mentation, or by the loss of the more delicate and 

 more valuable pai'ts, as the leaves, when the hay is 

 too thoroughly dried. 



As before indicated the latter is an important 

 reason why the quality of clover is improved by cur- 

 ing in shocks. When it is spread thinly on the ground 

 the leaves become dry much sooner than the stems, 

 and every time the clover is handled the leaves are 



