( 40) 



color, is fragrant, and makes a most excellent feed. The only ob- 

 jection to this plan is the great amount of room under cover re- 

 quired for curing, and the additional burthen of hauling while green. 

 Another plan is to haul it up as soon as it wilts, using about half 

 a bushel of salt to the cured ton of hay. A layer a foot or more 

 in thickness may be laid down, over which salt is scattered pretty 

 freely, then another layer and salt, continuing to repeat the opera- 

 tion until the space set apart for hay is filled. A rapid fermenta- 

 tion will ensue, and the hay will be cured by the heat of this fer- 

 mentation, the salt acting as a preventive against putrefaction. In- 

 stead of salt, layers of wheat straw can be substituted. By using 

 straw the clover may be put up in the field. The quantity of straw 

 to be used in the rick or stack depends upon the moisture in the 

 clover the greener the clover the thicker should be the straw. 

 The straw will act as an absorbent, and during the process will itself 

 be greatly increased in value as food for stock, having imparted to 

 it the flavor and aroma of the clover plant. All the wheat straw 

 on a farm could be utilized in this way, and the amount of manure 

 in the farmer's barn largely increased. 



Still another method of curing clover hay is the one practiced in 

 Ireland. The Irish Farmer's Journal, in giving an account of this 

 process of curing clover hay, says: 



" The clover intended for hay is mown and left to lie in the swath 

 until 4 o'clock in the afternoon of the following day to dry. Of 

 course these swaths are twelve or eighteen inches thick. They are 

 then raked together in small shocks, which are afterwards made 

 into larger ones, such as would require six or eight horses to draw. 

 Two or more men are kept upon the large ones tramping them 

 down, so as to make them more compact and induce a more speedy 

 fermentation. If the weather is warm, fermentation will begin in 

 a few hours, as will be known by the honey- like smell. When a 

 proper fermentation has begun, the cocks, on being opened, will 

 appear brownish and may be spread. After drying, it may be 

 carried to the hay loft without any danger of a second fermenta- 

 tion." 



It should always be borne in mind that clover hay will not shed 

 rain. When stacked out in the field, it should either be thatched 

 or have a thick top-covering of wheat straw c-r other hay. The 



