352 STABLES 



respecting the feeding value of rye-grass and clover-hay and of meadow- 

 hay is furnished in the subversive estimation of their values by English- 

 men and Scotchmen. Some few years ago hay was scarce in Scotland, 

 but plentiful in England, and in consequence a considerable quantity 

 of meadow-hay was sent north. The Scottish owner, regarding the 

 native rye- grass and clover as the hay par excellence, freely gave 

 20s. per ton more for it than he would give for the best transported 

 meadow - hay. The following year hay was abundant in Scotland, but 

 scarce in England, and a large quantity of rye-grass and clover-hay was 

 sent south. The English horse-owner now had an opportunity of show- 

 ing the converse view, and did so, for the rye-grass and clover-hay from 

 the north never realized in the Midland markets within 205. per ton of 

 that obtained for best local meadow-hay. 



Nevertheless horse-owners in general value rye-grass and clover more 

 highly than meadow-hay, and the explanation given is that horses prefer 

 rye-grass and clover, and do better upon it, and the point is sufficiently 

 emphasized in the higher price usually paid. That horses eat good 

 sound rye-grass with even a greater relish and avidity than meadow-hay 

 is undisputed, but the reason why is probably because the former is less 

 sustaining and satisfying than the latter. At all events, in practice we 

 find that they consume a greater weight of rye-grass and clover than 

 of meadow - hay to maintain a similar condition when doing the same 

 amount of work. It has long been recognized that the value of the 

 hay depends to a large extent upon the land on which it is grown, many 

 farms possessing a noted reputation for the feeding properties of their 

 produce, others having an unenviable notoriety for growing herbage of 

 an unfeeding quality; but it is not so generally known that however 

 much the hay grown on different soils may vary, that grown on the 

 same soil, but cut and harvested at different stages of maturity, may 

 vary as much over-maturity being invariably attended by decreased 

 nutritive value and digestibility. Again, hay exposed, during harvest- 

 ing to much rain and weather loses its natural aroma and much of its 



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soluble matter, in which condition it is less valuable than hay made in 

 good weather. Hay that is damp when ricked becomes mouldy, acquires 

 a musty smell, and has injurious effects both on the digestive and re- 

 spiratory system. 



When succulent hay is ricked too soon, undue heat and fermentation 

 supervene; it becomes mow-burnt, deteriorates in value, and tends to 

 induce derangement of the digestive and urinary organs. 



Good hay has a clean, bright appearance, a greenish tint, fragrant 

 smell, crisp feel, and a tough though a flexible skin. The grasses when 



