98 BOARD OF AGRICULTURE. 



some excuse for this ; it was not easy to get through haying, 

 even with an early start, and careful selection of the fittest 

 pieces to be cut, without some of the grass being over-ripe ; 

 but by the introduction of mowing-machines and horse-rakes, 

 this excuse no longer exists, certainly not to the same extent as 

 formerly. 



After grass blossoms the formation of woody material 

 commences, becoming hard and unnutritious the longer it 

 stands. 



Some of the most successful stock-raisers in the State practice 

 cutting their hay very early, commencing even as soon as the 

 grass begins to blossom, and finishing a large crop by the middle 

 of July. The hay thus cut is fine, sweet, fragrant and 

 nutritious. By this early cutting, too, they also get a full 

 growth of rowen, which is very highly prized for calves, milch 

 cows and ewes. We believe that great improvement may be 

 made in some portions of the Commonwealth by attention 

 to this subject. 



Grain is often wasted by standing too long in the field before 

 harvesting, the consequence of which is that the straw becomes 

 hard and brittle, and the berry, ripe and hard, shells out in a 

 wasteful manner. Oats, especially, should be cut before the 

 heads are turned yellow, and while the straw is quite green, 

 by which, while the berry will fill to its full weight, the straw 

 will make almost as good feed as hay, especially to milch cows. 

 We think there is often a waste in harvesting corn, in not 

 taking good care of the stalks, which, when properly cured, 

 are worth, to say the least, half as much as good hay. 



The practice of harvesting cornstalks is not uniform. Some- 

 times they are cut up by the root, and at others topped, the 

 top stalks being cut and bound. In either case they want a 

 good deal of drying and care to have them keep well. 



An eminent agricultural writer has said that a large part of 

 the errors and deficiencies of our practical agriculture are 

 referrible, in a great degree, to a want of system in manage- 

 ment. System relates to time, to courses and to modes of 

 husbandry. A full elucidation of each topic would embrace 

 the whole circle of farming dispositions and duties. Our limits 

 will not permit any thing more than a recurrence to one or 

 two leading ideas. Want of system in agriculture leads to 4oss 



