108 THE CLOVER CROP. 



great object is to get it well rooted, and the stems and 

 shoots hardened before the winter; if these "be injured in 

 anyway and every footstep even, either of man or beast, is 

 liable to inflict an injury upon them its chances of with- 

 standing that trying season are proportionably diminished. 



Early in the spring the growth of the clover is resumed, 

 and where the conditions of soil and climate are favour- 

 able, about the month of June it has generally reached 

 a height of 18 or 20 inches, and has begun to form its 

 flower -heads. Where it is intended to be mown for 

 hay, it is desirable to wait until this process has com- 

 menced, so as to derive the largest amount of produce; 

 where, however, it is intended for consumption in a green 

 state, for "soiling/' as it is termed, cutting should be 

 commenced at an earlier period, so as to get the whole cut 

 cleared off before the flowering process is completed, 

 when the leaves die away, and the forage value of the 

 crop diminishes every day. About the latter half of June 

 or beginning of July is the usual period for cutting for 

 hay : the crop is mown with the common scythe, and left 

 lying in the swathes. Here, however, the process differs 

 from that of the ordinary hay-field. Instead of tossing 

 it about either with forks or the "tedding" machine, for 

 the purpose of exposing it as much as possible to the air, 

 the less the clover is handled the better; all that should 

 be done is to turn the swathes over carefully from one 

 side to the other every day, or oftener, when the weather 

 is suitable, leaving them as open as possible to the 

 admission of the sun and wind. Under ordinary circum- 

 stances, in three or four days the juices will have been 

 sufficiently evaporated to admit of forming it into cocks 

 or heaps, and in another day or two it may be safely 

 carted and stacked in the usual way. 



Some little care and attention are required throughout 

 the operation. If the cut crop be tossed about in making, 



