FOOD. / 1T5 



flowers are abundant, and faded, of course ; but they still retain indica- 

 tions of their original color. Though compressed, they nevertheless 

 suggest what has once been their figure. In taste, a marked resemblance 

 is recognized between the slight flavor of the hay and the strong aroma 

 of the growing plant. 



The Second Crop of Clover is distinguished by the grasses and weeds 

 of the first cut being all but absent. The stems are larger, firmer, and 

 bear a greater proportion to the whole. The flowers are not so numer- 

 ous, and are more dingy in appearance, as well as apparently less carefully 



THE SECOND CROP OE AFTER-MEATH OF OIX)VER. 



preserved. Mastication also enables to be recognized a coarser and a 

 stronger flavor than characterizes good hay of the spring's harvest. The 

 leaves approach near to a black tint. When a truss of the first and one 

 of the second crop of clover are placed together, the last appears re- 

 markable for depth of color. 



Heated or Mow-burnt Hay is that which has been subjected to such 

 uncontrolled fermentation as shall scorch the substance, and, if not 



A VERY EXCELLENT SAMPLE OF HEATED HAT. 



checked, would ultimately fire the stack. A certain amount of fermenta- 

 tion is needful for the development of sound hay, but should the necessary 

 action be sufi'ered to proceed too far, "heated or mow-burnt hay" is the 

 result. Most horses will eat this kind of fodder with appetite when it is 

 first presented ; but after the novelty of the diet has subsided, there are 

 few animals which do not apparently loathe such produce. The illustra- 

 tion by no means represents the ^orst specimen which the author has 

 encountered, but it is of that medium character which best conveys a just 



