286 THE FAKAIERS' llA.NDBoOK. 



Ciialling Hay. 



The man who is pitching oil the stack to the cutter should be instructed 

 to throw out all sheaves that have been damaged. A shower at stacking 

 time may cause several sheaves to turn mouldy, or a little rain may have 

 found its way in if the stack has not been well built, and although it is 

 true that a damaged sheaf or two will do little harm to a large sample, 

 there is too much danger that the buyer will hit upon it when he comes to 

 inspect the consignment. If he does the farmer loses a substantial sum 

 by his neglect to throw out in the beginning that which was of little conse- 

 quence any way. 



The Use of the Steamer. 



Every farmer who has hay chaffed by contract should insist on the use 

 of the steamer, especially in dry districts. In cooler districts it is perhaps 

 less essential, though frequently the quality of the chaff would be improved 

 were it used. The object being to toughen the hay so that it will cut with- 

 out breaking, it is particularly necessary in hot districts, but it is also 

 desirable in cool districts where the conditions have been very dry during 

 the curing of the hay, and still are at the time of chaffing. 



A certain amount of care and judgment are required in the operation. As 

 the steam is only used to toughen the hay, it will be found that a larger 

 amount of steam is needed for the top of the stack than lower down, the 

 hay at the top having dried much more than in the body of the stack. The 

 best guide is to examine the chaff as it comes to the bags, and to increase or 

 deci'ease the flow of steam according to the condition of the chaff. 



The steam must be high-pressure, dry steam, for there is then no danger 

 of causing mustiness. If wet steam is used, the occurrence of mustiness is 

 probable, especially if the hay is itself somewhat damp. The best results 

 are obtained when a pressure of 90 lb. is maintained. The steam pipe should 

 be placed on the engine in such a position that dry steam is obtained, and 

 to that end the off-take should be from the steam chest. On a Marshall 

 engine at Coonamble the connection was made by inserting a T piece into 

 the pipe leading to the whistle. On no account should steam be taken from 

 the smoke-box end of the boiler. 



The hay naturally becomes heated in passing through the steamer, and in 

 the bag the chaff has a hot. damp, or slightly damp feeling, but provided the 

 hay was quite dry before steaming there is no danger of any fermentation 

 in the bag. 



Just as in the case of the man who is pitching off the stack, the man who 

 is sewing the bags should be instructed to watch the chaff as it comes 

 through, and if any of the bags are not up to the standard they should be put 

 aside for home use. in order that they may not reduce the value of the whole 

 line. 



Cutting. 



The first point in connection with the actual cutting is that the "runs" 

 should not be too long. Much depends on the size of the machine, but if 

 the periods are long, the knives get blunt, and towards the end the chaff is 

 broken up badly (instead of beinc cut), and the sample is rendered uneven. 

 Short runs pay because of the higher qunlitv of chaff. 



The knives should be kept sharp, should have a good long bevel on them 

 with a fairlv straight set. and they should set close up to the face plate, 

 'which must be kept with a good angle. The angle, it will be found, requires 

 renewal after every 300 to 400 tons are cut, for otherwise it srets rounded. 



