38 HOESE MANAGEMENT IN INDIA. 



finally into carbonic acid, which is set free into the 

 atmosphere in the form of gas. Thus, fodder which 

 has been submitted to active fermentation soon loses 

 the most of its nutritive properties. When grass is 

 cut, if the weather is fine and warm, so that desicca- 

 tion takes place rapidly, the proportion of moisture 

 soon falls so low that fermentation cannot take place. 

 The hay remains upon the ground and cannot easily 

 become heated, even though in reality it contains more 

 water than fodder harvested in bad condition. The 

 more rapidly hay is turned to the sun, the less it will 

 be bruised ; and the greener it is, the better it will 

 resist fermentation when it is stored. Nevertheless, it 

 often happens that a too rapid preparation injures 

 fodder, and in a good year hay appears to be saved in 

 fine condition, when in reality it is not. If hay be 

 completely dried in the sun it will not heat. A slight 

 fermentation, far from being deleterious, is often very 

 useful ; in fact, we know that, in such a case, certain 

 aromatic principles are produced which render fodder 

 more sapid, and perhaps even more nourishing. As 

 long as the green colour remains, the hay has lost none 

 of its quality. When it is much heated, it turns 

 brown. Some cultivators prefer brown to green hay, 

 and it is certain that the former frequently has more 

 flavour and smell than the latter. Although horses 

 may prefer brown hay, it is not at all desirable to have 

 sufficient moisture in the fodder at the time it is housed 

 to turn it brown ; because the loss resulting from fer- 

 mentation is not counterbalanced by the slight 

 aromatic smell it requires. 



Grass lands, unless of exceptional richness, require 



