WHAT PERCENTAGE OF WATER DOES Foodfor 

 HAY LOSE DURING STORAGE ? Plants 



Result of Official Rhode Island Experiment. 



Hay which had been stored during the summer of 1901, 

 was removed from the mow the following February, and 

 found to contain 12.21 per cent, of water. A careful com- 

 parison of other moisture determinations of hay leads to the 

 conclusion that 12.21 is a fair general average of the per- 

 centage of water in the best quality of barn-cured hay. When 

 hay is first stored it usually contains from 20 to 28 per cent, 

 of moisture. The loss in storage may be said to be about 

 twelve to sixteen per cent. 



GRADES OF HAY AND STRAW. 



New York Rules for Grading. 



Established by the 

 New York Hay Exchange Association (Incorporated). 



Prime Hay: Shall be pure timothy, properly cured, 

 bright, natural color, sound and well baled. 



No. i Hay: Shall be timothy, not more than one- 

 eighth (y&) mixed with other tame grasses, properly cured, 

 bright color, sweet, sound and well baled. 



No. 2 Hay : Shall include all timothy not good enough 

 for No. i, fair in color, proportionally mixed with other tame 

 grasses, sweet, sound and well baled. 



No. 3 Hay: Shall include all hay not good enough 

 for other grades, not over one-third (1-3) clover, but may be 

 natural meadow, free from wild or bog, sweet, sound and 

 well baled. 



Shipping Hay : Shall consist of hay not good enough for 

 No. 3, sound and well baled. 



No Grade Hay: Shall include all hay badly cured, 

 stained, threshed or in any way unsound. 



No. i Packing Hay: Shall consist of all fine grasses, 

 of good color, free from flag and thistles, sound and well 

 baled. 



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