134 



How THE FARM PAYS. 



CHAPTER 



THE CUTTING AND CURING OF HAY. 



Q. You have already stated that you cut your hay of the Orchard 

 Grass and other grass mixture from the 10th to the 20th of June. 

 In what condition are the various grasses at that time ? 



A. The Orchard Grass and Clover are in full bloom, and the others 

 are near to, or a little past that stage. In this condition the grasses 

 are most valuable for stock. If allowed to stand until they seed, they 

 are not only more dry and woody in texture, but they also exhaust 

 the land to a great degree and weaken the roots. A large majority 

 of our best farmers agree that hay and clover, and in fact all 

 crops that are used for haying purposes, are best cut in that con- 

 dition when they contain the largest percentage of saccharine matter, 

 which is said to be when they are in full blossom. 



This condition I believe to be better than if the seeds of the grasses 

 were matured, as the juices are just in the state to be most palatable 



THATCHED BARRACK. 



for feed. Of course all hay nowadays is cut by machine. Of these 

 machines there are a large variety, which are popular in special 

 localities; but I have always used the Buckeye, and consider it the 

 best. After mowing, the hay is turned or tedded and raked into 

 swaths, and then put into small cocks and left until the following 

 day, when the cocks are turned over, and made anew, and left until 

 the next day. The hay is then taken to the barn and put into the mow, 

 about a peck of salt being scattered over each load, and trodden as 

 firmly as can be done. The salt makes the hay palatable to the 



