ON HAYMAKING. 211 



lour of the hay is more perfectly preserved, and 

 consequently the quality ; and the ferment- 

 ations, or sweating, which take place in the 

 cocks, prove so much to have diminished that 

 principle, or inclination, as to prevent its heat- 

 ing injuriously in the stack 5 and the whole 

 operation of making, whether it takes four days 

 or eight, requires three days' labour only ; and 

 the hay being left in that state every night, in 

 which it is the least possibly exposed to the in- 

 juries of the weather, and in which it may re- 

 main for a day or two in uncertain weather, 

 without injurious exposure ; much painful anxi- 

 ety, and useless attendance of labourers, are 

 obviated. 



