23 FAMILY RECEIPTS. 



bottoms of the stalks turn yellow. The thinnest of his 

 grass should he cut next, which is apt to he ripe soonest: 

 and last of all the middling sized grass, or that which 

 is on a medium hetween thick and thin. 



Where a second crop is expected the same year, 

 thick grass should be cut a little the earlier, that the 

 roots may not be injured so much as to prevent their 

 speedy recovery, by being closely covered too long by 

 the first crop. 



Some regard should be had to the weather, when 

 the time of cutting is in contemplation. Those, espe- 

 cially, should regard it, who are able to call in as much 

 assistance as they please in hay-making. 



Grass, which has not been washed by rain for several 

 days, has a kind of gum on it, which is known by its ad- 

 hering to the scythe. This gum is thouglit to be a 

 benefit to the hay; and the farmers are fond of mowing 

 their grass when this gum appears, rather than just 

 after the grass has been a^ ashed by rain. 



As to the drying of liay, or the manner of making it, 

 I know there are a variety of opinions. The right way 

 is to do it in such a manner that as much of the sap as 

 possible 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 certainly a loss to rake it or stir it at all, when it is so 

 dry that the leaves Avill crumble. And doubtless as 

 much of the sap should be retained as is consistent with 

 its being kept in good order for fodder, and for long 

 keeping. 



Some grasses will do well with less drying than is 

 needful for others. The Rhode-Island bent, as it is 

 called, or red-top grass, will do with less drying than 

 some other grasses. It has iDcen much practised to put 

 up with so little dryness 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 cannot but think that 

 all grasses should be so much dried, that the mows and 

 stacks though they have a degree of heat, should not 



