36 GRASSES. 



than almost any other grass, by applying a layer of 

 clover and a sprinkle of salt; and then there is no fear 

 of your horses having what is called the water-brash, 

 or a running at the mouth. 



Your layers, sprinkled with salt, should rise to 

 about eight to twelve inches thick, each layer. These 

 should be continued on top of each other, until all 

 your hay is prepared. 



If desirable, you may apply a layer of wheat straw 

 between every two layers of clover, by which your 

 straw will imbibe the juice of the clover, and become 

 almost equal to some kinds of hay. 



The proper test when clover is cured, is to take up 

 a handful and give it a twist; if no juice issues, it is 

 cured. I have often cut clover in the morning and 

 hauled it in, in the evening; and generally the suc- 

 ceeding day, unless bad weather prevented. When 

 the above mode is pursued of salting clover or any 

 kind of grass, cattle are extremely fond of it. Far- 

 mers will find, that clover hay is the cheapest food on 

 which they can keep their stock in good order during 

 the Winter; especially if put up in good order, and 

 sheltered from bad weather. Both horses and cattle 

 will keep fat on it throughout the Winter, without the 

 aid of grain, except when worked. 



Clover, when put up in stacks, will not resist the 

 rays as well as timothy and other grasses. Clover 

 should be cut for hay when one half of the head be- 

 comes of a brown color. If cut earlier, it is be- 



