260 THE CHEMISTRY OF CATTLE FEEDING 



When the hay is stacked, fermentation continues unless 

 the material is very dry, and changes similar to those described 

 under ensilage (p. 254) take place. The rate of fermentation 

 depends mainly upon the amount of water present, and the 

 total loss of nutrients is greater or less accordingly. In 

 parts of Cheshire, Staffordshire and elsewhere, farmers en- 

 deavour to promote this fermentation in order to produce 

 brown hay, for which they obtain a higher price from the 

 carters and horse dealers in the large towns. For this pur- 

 pose they encourage the growth of plantains and other 

 broad- leaved plants in their meadows. These retain moisture 

 longer than the grasses, and so set up fermentation in the 

 stack. Experience and fine judgment are necessary to pro- 

 duce the desired result. In the presence of excess of 

 moisture, the temperature may rise so high, owing to the 

 rapid fermentation, as to char or even set fire to the stack. 

 The rate of fermentation can, however, be greatly diminished 

 by applying pressure and so excluding the air. 



The production of brown hay of necessity involves con- 

 siderable loss of nutrients, and this loss falls at least in part 

 on the producer. For, even if he obtains a higher price per 

 ton, he has less weight of stuff to dispose of. Apart from the 

 difference in price, it apparently does not affect the purchaser 

 who buys by the ton. The brown hay has nearly the same 

 composition, per cent., as the green or white hay, but owing 

 to the disintegration of the protein, it is probably of inferior 

 nutritive value. The reason why carters in towns are willing 

 to give a higher price for brown hay is that the animals prefer 

 it ; and this may be attributed to the fact that it is practically 

 free from moulds which are destroyed by the high temperature 

 to which it has been exposed. So far as the author is aware, 

 horses show no preference for brown hay rather than for good, 

 clean, white or green stuff. For a farmer who does not sell 

 his hay, but consumes it on the farm, the most profitable kind 

 of hay is that which has undergone the least possible degree of 

 fermentation. The ideal product would be the fresh grass 

 which had undergone no change whatever except the abstrac- 

 tion of water. That of course is not practically attainable, 



