1861. 



NEW ENGLAND FARMER. 



339 



cure, would find it economical to use a mowing 

 machine, even if he were obliged to borrow a por- 

 tion of the money to pay for it. But a single 

 machine may be owned and used without incon- 

 venience by two contiguous neighbors, thus re- 

 ducing the cost so much that nearly all may avail 

 themselves of its advantages. 



To the mowing machine should be added a 

 good horse rake and a set of hay caps, and then 

 the farmer is in condition to enter upon the an- 

 nual campaign with great certainty of success. 



The mode of making and securing hay is so 

 general that the observance of a few simple rules 

 seems to be all that is necessary. In order to get 

 the sweetest and best hay, the grass should be cut 

 very soon after the bloom first appears. It should 

 not be allowed to remain long spread out in a 

 hot sun — but when fairly wilted, so that upon 

 taking it in the hand, some of the driest portions 

 will snap a little, should then be thrown into high 

 peaked cocks and covered with caps, if they are 

 at hand. In this condition the cocks may stand 

 forty-eight hours with decided advantage, and all 

 that will be necessary afterwards, is to throw the 

 cock open to the sun and air for three or four 

 hours, when it will be in excellent condition to be 

 carted in. 



Grass cured in this manner will look green and 

 bright, and will retain that peculiar aroma or fra- 

 grance, not less grateful to the taste of the cattle, 

 than to the nose of their owner, when he enters 

 the barn. It also retains its nutritions qualities 

 entirely beyond that cut down, spread and suf- 

 fered to remain upon the ground during eight or 

 ten hours of two or three days. The farmer can 

 easily test this for himself, by cutting two parcels 

 of the same grass and drying them under the two 

 processes we have mentioned, steeping them, and 

 tasting the tea made from each. The Shakers, 

 who prepare large quantities of herbs for market, 

 esteem this matter of drying of so much impor- 

 tance, that they construct vei*y large rooms for 

 this special purpose, and would scarcely accept 

 of sun-dried herbs delivered at their doors ! They 

 are an observing and shrewd people, conducting 

 their business upon sound principles, so that 

 their examples in business matters, at least, are 

 entitled to regard. 



It has become quite fashionable to salt hay as 

 it is packed away in the barn, and we fear the 

 practice is carried altogether too far. Many a 

 ton of hay is taken in not much more than half 

 cured, because there is a prospect of foul weather, 

 and under the comforting thought that a peck of 

 salt loill be added in order to save it. 



From their own natural desire, cattle will not 

 take much salt during the winter, and we cannot 

 believe it healthy to have it forced upon them 

 mingled with the food which they must eat, or 



starve. A small quantity of salt, not exceeding 

 two or three quarts to the ton, may be useful — 

 but more, we cannot think necessary, even if it 

 be not hurtful. 



Our hay crop is one of vast importance. Its 

 aggregate value is very large, and although not 

 exported to foreign countries — that is, rarely be- 

 yond the Kingdom of South Carolina or Louisi- 

 ana — is of as much value expended in our midst 

 as though sent abroad. It is, in fact, the basis', 

 of all our farm operations, the key-stone whicb 

 sustains them and gives them all their success. 

 The test of a farm is the number of cattle it feeds 

 — and the cattle in turn feed the soil. 



Let us, then, endeavor to secure this crop in 

 its best possible condition, well-fitted to sustain 

 the waiting herds that will seek it at our hands, 

 when they return from the barren pastures in the 

 fall. 



For the Neu> England Farmer. 

 AS YOU TKAIN IT, SO 'TWlIiL GHO^W. 



BT M. M. BA8SETT. 



Farmers, arise ! the day is at hand, 

 Plant the seed and till the land. 

 Prune the vine, let it bud and blow- 

 As you train it, so 'twill grow. 



See you not where yonder tree 

 Begs a helping hand from thee ? 

 Kaise those branches drooping low — 

 As you train them, so they grow. 



Maiden, behold that beautiful flower ; 

 Bent low on its stalk by the last fierce shower, 

 Raise it up from the dust below — 

 As you train it, so 'twill grow. 



Mother, a blossom far more pure, 

 Is given to thy watchful care : 

 Guard well the spirit, learn to know. 

 That as you train it, so 'twill grow. 



For the New England Farmer. 

 MTTMBEK OF SEEDS IN A BUSHEL. 



Mr. Editor: — Finding a diversity of opinion 

 among farmers in regard to the quantity of seed 

 necessary to stock a given quantity of ground, 

 and thinking that some others as well as myself 

 might be curious to know the number of grains 

 in a bushel, and how many would fall on a given 

 quantity of ground, I have made out the following 

 statement with a tolerable degree of accuracy, by 

 computation, after counting a small quantity of 

 the several kinds mentioned. 



Timothy seed numbers 41,823,360 grains to the 

 bushel, and if sown on an acre of ground, as re- 

 commended by some, would £.ive about 6^ to the 

 square inch. Would not one be better than six ? 

 Clover, of medium size, what we here call East- 

 ern clover, numbers about 17,400,960 to the 

 bushel, and gives about 25 to the square inch on 

 an acre. Rio Grand wheat, fair and plump, num- 

 bers about 556,288 to the bushel, and gives about 

 12| to the square foot. Rye numbers 898,880, 

 and gives about 20^ to the foot. 



Fairhaven, Vt., 1861. H. Briggs. 



