I06 THE BOOK OF ALFALFA 



minimum of waste, without untastening. This baler, if 

 it justifies the claims of its inventors, should be very use- 

 ful to those who grow alfalfa for marketing away from 

 the farm. 



GRADING AND GRADES OF ALFALFA HAY 



On account of the increasing demands for alfalfa hay, 

 and growth in the business of selling it in cities, dealers 

 have found that the establishment of some uniform and 

 generally accepted method of grading the different qual- 

 ities was a business necessity. As a result of this its con- 

 sideration was taken up by the National Hay Associa- 

 tion's committee on grades and upon the committee's rec- 

 ommendation the association in 1905 adopted the follow- 

 ing classification: 



Choice Alfalfa — Shall be reasonably fine, leafy alfalfa, 

 of bright green color, properly cured, sound, sweet and 

 well baled. 



No. I Alfalfa — Shall be coarse alfalfa of bright, green 

 color, or reasonably fine, leafy, of good color, and may 

 contain five per cent of foreign grasses; must be well 

 baled, sound and sweet. 



No. 2 Alfalfa — Shall include alfalfa somewhat 

 bleached, but of fair color, reasonably leafy, not more 

 than one-eighth foreign grasses, sound and well baled. 



No. 3 Alfalfa — Shall include bleached alfalfa, or al- 

 falfa mixed with not to exceed one- fourth foreign 

 grasses, but when mixed must be of fair color, sound 

 and well baled. 



No Grade Alfalfa — Shall include all alfalfa not good 

 enough for other grades, caked, musty, grassy, or 

 threshed. 



