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brush, but if the limbs are full of twigs it will not matter 

 as to weight. Then it will not cover too deeply. 



It may be necessary, and generally is, to roll the land in 

 the spring, especially if the meadow is a stiff clay soil, as 

 the frosts of winter will usually heave up most of the soil, 

 thereby carrying up roots and earth, and unless it is packed 

 in again the succeeding droughts will surely destroy the 

 grass. All these directions are not to be taken as applying 

 to every locality, or situation/ for as difference of soil and 

 climate affects the results, so only can experience, controlled 

 by reason, govern the complete details of this, or any other 

 species of planting. 



CUTTING, CURING AND STOEING HAY. 



There has been, and still is more differences of opinion 

 among hay farmers, as to the proper time of cutting, than 

 upon any other point connected with hay. There are dif- 

 ferent times for the different varieties, but as a rule there 

 should be but one way. The time of flowering is, unques- 

 tionably, the general indication for the harvest to begin. 

 At ttrs time the saccharine juices that go to the formation 

 and development of the seed, are stored in the stalk and 

 leaves, and if saved then, they will lose only their watery 

 constituents, and the grass will be as palatable and succu- 

 lent as when standing, and will be eaten clean by all kinds 

 of stock. 



Still, some wait until the pollen falls and the seeds are in 

 the milk, and those practicing this plan contend that the hay 

 will not scour the horses so badly. But there is another 

 reason why some defer the cutting to so late a date, and that 

 is, it will not lose so much water, and consequently will be 

 heavier and so bring more money. 



A good authority says, " I cut in the blossom when the 

 hay is designed for milch cows, or for fattening beeves, be- 

 cause in that state it makes more beef, and induces the cows 

 to give more milk ; but if for work stock, horses or oxen, I 



