420 GRASSES AND HOW TO GKOW THEM. 



appeared and when those first out are beginning to as 

 suine a yellowish tint. 



Cow peas are cut for hay, when pods that first ap- 

 peared, are maturing. Soy beans are ready, when the 

 pods are reasonably well filled but not ripe, though for 

 some uses they are cut earlier. 



Oats are ready for being cut for hay, when the straw 

 for a few inches below the head and for the same above 

 the ground, has assumed a yellow tint, the other portion 

 of the stalk being yet green ; or, when the grain is full}' 

 formed and in the milk stage, but not yet advanced 

 in the dough stage. Wheat should be cut at a stage 

 of development a little earlier, lest the straw becomes 

 too woody. Barley is cut a little short of the milk stage 

 or the beards will stiffen too much. Bye, to prevent 

 undue woodiness and want of palatability, is better cut 

 when coming into head. Vetches are ready to make 

 into hay when nearly all the flowers have been succeeded 

 by pods, but while the crop is not yet ripe. 



Where large areas are to be harvested, it may not be 

 possible to cut the entire crop at the most suitable stage 

 for harvesting. Something will probably be sacrificed 

 from cutting a part of the crop too early or too late; 

 of the two evils, the former is usually the lesser, hence 

 the wisdom in such instances of beginning to harvest 

 early. Such action is further supported by the general 

 principle, that it is advantageous to be forehanded with 

 work. 



Curing Hay. When curing hay of any kind, the 

 aim should be to expose it no more than is absolutely 

 necessary to the sun, as palatability decreases with in- 



