HARVESTING HAY IN THE WEST. 301 



green as it had when growing in the field. This 

 color can not often be secured in the East. When 

 hay is so dry before put in mow or stack that it does 

 not heat nor steam the green color will be preserved. 

 In order to have this in its perfection the hay should 

 not be cured altogether in the sunlight, nor ever ex- 

 posed to dew or rain, but should be cured in part in 

 the swath, raked before the leaves crumble, cured 

 somewhat in the windrow (side delivery rakes are 

 best for this purpose) and the curing process fin- 

 ished in the cock. 



This green hay has a distinct market value. There 

 is a demand for it for horse feed; it has no mold on 

 it, has not been heated, is not dusty and is no doubt 

 the best that could be found for horses. It is in 

 favor among eastern dairymen because they con- 

 sider it the real alfalfa. It is really no better for 

 cows than the brown alfalfa, but it often outsells it in 

 the market. 



For making into alfalfa meal the green alfalfa is 

 far better than the brown, because it looks better in 

 the bag and is recognized in the market as being 

 the true alfalfa meal. Thus it is made up into cow 

 feed and poultry feed by grinding and perhaps mix- 

 ing in some other ingredient. 



Also, and this may seem like a jest, green alfalfa 

 hay ground into very fine meal has been used to make 

 into bread, sweetcake and muffins for classes of col- 

 lege boys. They have eaten of it and declared it good, 

 have subsisted upon it and done athletic feats. 



