" Horses and Stables," and other standard 

 works. In hay that has been well saved, the 

 seeds are not readily shaken out. When 

 there is an absence of flowering heads, the 

 hay has most probably been made from a 

 second cutting, and is less nutritious. 



Canadian and Baled Hay : 



The best Canadian hay containing Timothy 

 grass is most .excellent, but as nearly all 

 Canadian hay is charged with dust, it requires 

 to be shaken until the dry grit is got rid of ; 

 the musty odour common to baled hay often 

 disappears after exposure to the air. The hay 

 should then be sprinkled with water, or, 

 still better, with brine : otherwise it is a])t to 

 irritate the throat, and it is further difficult 

 to swallow. 



Musty and Moav-Burnt : 



Under no circumstances should hay be 

 accepted that is mouldy, or has a musty or 

 foul smell, or is much mow-burnt; as a rule, 

 meadow hay any darker than a walnut shell 

 is the mow-burnt, but this does not apply to 

 clover. 



s.M. 2 



