278 MANAGEMENT OF MEADOWS. 



after cutting, and then gather it up in wagons and carry to 

 the rick or barn. But, probaby, the surest plan is to put it 

 into cocks the evening after it is cut in the morning, and 

 allow it to remain in this state for two or three days, ac- 

 cording as the promise of good weather may be, then throw 

 open the cocks and spread the hay before hauling up. It 

 can be easily determined at this stage whether or not it 

 is sufficiently cured. If, when examined, the cocks have 

 become heated, by opening them out the heat that has been 

 generated will readily become dissipated, and there is not 

 much likelihood of its becoming again heated, One fact is 

 well ascertained and that is, the sooner it goes into the rick 

 or barn after cutting, without spoiling, the better will be 

 the hay and the more will it be relished by stock. 



It is much better to run some risk of barn heat, than to 

 allow it to get a wetting. In the green state in which it is 

 when cut, nearly all the nutritious properties of the grasses 

 are in a soluble condition. To allow the rains to fall on the 

 hay, will quickly dissolve them, and when washed out, 

 the hay becomes almost worthless. A slight amount of heat 

 is advantageous, as it is the result of fermentation, by which 

 sugar is evolved and all its nourishing qualities become in- 

 tensified, but if it proceeds too far, the hay becomes sour and 

 is greatly injured. Some farmers adopt the plan of arresting 

 its disposition to heat by sprinkling salt upon it, as it is 

 stored. This is a good plan, and increases the fondness 

 of stock for it if too much is not applied. One hand should 

 apply the salt as it is thrown in, at the rate of about two 

 quarts to the two-horse wagon load. 



Should the farmer not wish to sell his hay, and is scarce 

 of a supply, he can increase the quantity of provender by 

 mixing, as it is put into the heap, a thfl^ or even a half of 

 straw, or inferior hay, that has been left over, and in the 

 curing process which takes place the juices of the new hay 

 will penetrate and sweeten the straw, greatly improving its 

 character, without deteriorating its own quality. 



