CHAPTER XIV 

 THE HAYS 



Hay consists of the entire dried plant of the fine-stemmed 

 grasses or of the legumes. Ordinarily the plant is cut at 

 such times as to get the greatest amount of digestible nu- 

 trients and the least amount of crude fiber, and allowed to 

 dry or cure in the sun. The curing process should not take 

 place too rapidly or it will not have the pleasant aroma which 

 well-cured hay should have. It will also be more brittle 

 and more of the valuable leaves will be lost in putting it up. 



Brown hay is made by stacking the hay when only partial- 

 ly cured. On account of the large amount of water which 

 it contains, it undergoes fermentation with the production 

 of considerable heat, which discolors or may even char the 

 hay. The feeding value of brown hay is less than that of 

 ordinary hay. However, it usually is very palatable and 

 much relished by stock. It is commonly prepared in regions 

 where cUmatic conditions make it difficult to thoroughly 

 cure the hay. 



Hay may be divided into two subclasses, the legume hays 

 and the grass hays. 



THE LEGUME HAYS 



The most important legume hays are red clover and alfalfa. 

 Of less importance are mammoth clover, alsike clover, sweet 



232 



