188 



HAY 



HAY 



especially, should regard it, who 

 are able to call in as much assist 

 ance as they please in hay-nnaking. 



Grass, which has not been wash- 

 ed by rain for several days, has a 

 kind of gum on it, which is known 

 by its adhering to the scythe. This 

 gum is thought to be a benefit to 

 the hay ; and farmers are fond of 

 mowing their grass when this gum 

 appears, rather than just after the 

 grass has been washed by rain. 



As to the drying of hay, or the 

 manner of making it, I know there 

 are a variety of opinions. The 

 right way is to do it in such a man- 

 ner that as much of the sap as pos- 

 sible may be retained, and in the 

 best state that is possible. In this 

 I should think all would agree.— 

 All persons will allow that too 

 much drying is hurtful. It is cer- 

 tainly a loss to rake it, or stir it at 

 all, when it is so dry that the leaves 

 will crumble. And doubtless as 

 much of the sap should be retain- 

 ed as is consistent with its being 

 kept in good order for fodder, and 

 for long keeping. 



Some grasses will keep well with 

 less drying than is needful for oth- 

 ers. The Rhode-Island bent, as 

 it is called, or red-top grass, will 

 do with less drying than some oth- 

 er grasses. It has been much prac- 

 tised to put it up with so little dry- 

 ing that it heats in the mow to so 

 great a degree, as to make it turn 

 brown like tobacco ; and it is 

 known that cattle will eat it well, 

 and thrive on it. But the mow 

 will certainly send out part of the 

 virtue of the hay in steams. I can- 

 not but think that all grasses should 

 be so much dried, that mows and 



stacks, though they have a degree 

 of heat, should not emit any sensi- 

 ble steam ; and 1 would not wish 

 to have hay made brown by 

 mow-burning. It surely does not 

 appear to so good advantage at 

 market. 



Were it not for the labour and 

 cost, a good way of ha^-making 

 would be, for the haymakers to 

 follow at the heels of the mowers, 

 at least as soon as the dew is off, 

 and spread the swarths evenly ; 

 turn the grass about the middle 

 of the same day ; make it up into 

 cocks before night ; open the hay, 

 and turn it the next day ; and so 

 on till it be sufficiently dried, dou- 

 bling the cocks if signs of rain ap- 

 pear. It will not commonly take 

 more than two or three days to dry 

 it, unless it be very green, or un- 

 commonly thick and rank. A per- 

 son who has but little hay to make, 

 need not be much blamed, it he do in 

 this way ; especially if the weath- 

 er do not appear to be settled. 



The practice of the best English, 

 Flemish, and French farmers, is to 

 expose the hay as little as possible 

 to the sun. It is carried in dry, but 

 it preserves its green colour; and 

 you see hay of one or two years old 

 in their market,of so bright a green 

 colour, that we should scarcely 

 conceive it to be cured. Yet they 

 are in the practice of preserving it 

 for years, and value it more for its 

 age. If such a course be best in 

 climates so cool and cloudy, how 

 much more important would it be 

 under our scorching summer suns ? 

 But if the weather be unsettled, 

 or if showers be frequent, it may 

 be better to spread grass well, as 



