FOOD FROM CURED FODDEfeS 2O/ 



Barley nay is frequently grown in the western moun- 

 tain and Pacific states, and as with wheat, chiefly for the 

 purpose of providing food for horses. For such a use it 

 stands high in favor, especially for horses that are being 

 driven. In regions where alfalfa grows, such hay would be 

 too costly for feeding cattle, sheep or swine. If allowed to 

 become mature before it is cut, the beards will make 

 trouble. 



Oat hay is probably grown more than hay from all the 

 other grains combined. In all parts of the United States 

 where oats can be grown, more or less oat hay is also grown. 

 This hay may be fed with profit under certain conditions to 

 ail classes of farm animals except swine. It is chiefly 

 grown to provide food for dairy cows and the aim in grow- 

 ing it thus is to furnish fodder and a part of the grain in 

 the same plant, without the necessity for threshing or grind- 

 ing the grain. Such hay usually ranks next to clover hay as 

 fodder for dairy cows. The crop is usually cut with the 

 binder when the grain is in or nearing the dough stage, tied 

 in small sheaves and cured in the shock. When fed to 

 sheep it should be cut not far beyond the heading out stage. 



Pea and vetch hays are not usually grown alone, but 

 rather in combination with some other cereal. For the dis- 

 cussion of growing peas thus see p. 208. For the discus- 

 sion relating to vetches see p. 208. 



Hay from cereals mixed. Hay is sometimes grown 

 from a mixture of the seed of certain of the cereals. Such 

 fodders are usually more valuable relatively, at least for cer- 

 tain uses, than they would be if grown singly. This arises 

 first, from the finer growth that usually characterizes the 

 hay because of the thicker stand of the plants ; second, from 

 the larger yields that result from the thick stand; third, 

 from the variety in the hay which whets the appetite, and 

 fourth, from the better balance given to the fodder when 

 legumes are grown with non-legumes. 



These mixtures may be varied indefinitely; the most 

 popular by far are mixtures of oats and peas, oats and 



