186 FIELD AND GARDEN PRODUCTS 



loss would probably have been less because the stack would have 

 been more compact and not so liable to let in rain or settle with 

 soft spots. (F. B. 362.) 



Timothy Hay. Timothy hay is the standard of excellence 

 with which all other hays are compared. It is heavier in proportion 

 to its bulk than that of many other grasses, and hence is richer, 

 but there are others which contain a larger percentage of muscle- 

 making elements, thus furnishing a more nearly balanced ration. 

 The amount of starch and other fat formers in clean, bright timothy 

 hay is very large, and where it is mixed with red clover, the two to- 

 gether make a complete food, the excess of fat formers in the tim- 

 othy offsetting that of muscle makers in the clover. A sufficient 

 amount of seed must be sown to obtain, as nearly as possible, a good 

 and complete stand, and it is better to make a mistake on the side of 

 using too much than too little seed, especially when starting a per- 

 manent meadow. (Farmers' Bui. 66.) There are individual 

 farmers who like other grasses better, but timothy is the one grass 

 that is universally known and grown. It has been the standard 

 market hay so long and has so many valuable characteristics that 

 it will require years for any other grass, even with superior qual- 

 ities, to become as popular as timothy. There are many reasons 

 why timothy enjoys this popularity. It has the best seed habits of 

 any of our cultivated grasses. The seed is usually cheap, has a very 

 high percentage of germination when properly matured, is easily 

 harvested, and retains its vitality remarkably well. The hay is 

 easily cured, stands handling well, and is relished by all kinds of 

 stock. Unlike many grasses, a few days' delay in the time of cut- 

 ting makes but little difference in the quality of the hay a very 

 important point in a region where showers are not infrequent during 

 the haying season. There are several factors to be considered in de- 

 termining the proper stage at which a crop should be cut for hay. 

 Chemists tell us that hay made from young growing plants is more 

 digestible and contains more protein per pound than hay made from 

 more mature plants. If hay is cut early, the percentage of protein 

 is greater; if cut later, the percentage of protein is less, but the 

 yield of dry matter in pounds is materially increased. The protein 

 content of hay made from the true grasses, such as timothy or or- 

 chard grass, is always low, and the gain in protein per pound from 

 cutting such hay early is always more than counterbalanced by the 

 loss in dry matter. On the other hand, hay made from some of the 

 leguminous plants is said to be too rich for certain classes of animals. 

 Men who have had considerable experience in feeding vetch and 

 alfalfa hay generally agree in saying that either is too strong a feed 

 for horses, especially if cut very green. For this reason hay made 

 from leguminous crops is frequently cut much riper if for horses 

 than when intended for other animals. Laxative feeding stuffs are 

 undesirable for horses, but not for cows. Green hay is laxative in 

 character, while hay cut in a more mature condition has an oppo- 

 site tendency. The stage at which hay should be cut, therefore, will 



