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cut six days later, or thereabouts, because it does not scour 

 or loosen the animal so much as when cut in the blossom." 

 In either case, however, in an extensive crop, if the har- 

 vesting begins at the blossoming period, it will be six days 

 before it is finished. 



The gama grass and possibly the lucerne should be cut as 

 often as it is high enough to run the mower through them, 

 as they become very hard, stiff and woody if they grow 

 too rank, whereas, they are, if cut in time, very sweet and 

 nutritious. 



There is also much difference of opinion in regard to the 

 proper time for cutting clover. Some will take a stalk and 

 tie a knot in it, and if much sap exudes from it, they will 

 leave it until it will barely show moisture. Others will cut 

 when the field is about half in blossom, while still others 

 will defer it until about half the heads are brown and the 

 seed are in a milky state. But the mass of testimony is in 

 favor of cutting clover when a few brown heads show them- 

 selves over the field. 



It is a well known fact that just before the formation of 

 the seed there is a larger per cent, of sugar, starch and glu- 

 ten in the stalk than at any other time. When the grass 

 first springs up it is filled almost entirely with water, as any 

 one can satisfy himself by chewing a stem in its different pe- 

 riods of growth. As the plant grows and matures, the wa- 

 ter gradually becomes impregnated with these substances, 

 and at its blossoming period these elements exist in their 

 greatest quantity in fact nature is now storing up material 

 from which to form the seed, and these stores are held ready 

 in the stalk, to effect that purpose. These elements are all 

 soluble in water, and consequently, are easily dissolved by 

 the juices of the stomach. But if these principles are al- 

 lowed to go to seed, they leave the stalk, and at once the 

 plant starts on its downward course, becoming more and 

 more woody, until finally decay sets in, and the hay is then 



