GRASS AND HAY 39 



into the atmosphere in the form of gas. Thus, fodder 

 which has been submitted to active fermentation soon 

 loses the most of its nutritive properties. When grass 

 is cut, if the weather is fine and warm, so that desiccation 

 takes place rapidly, the proportion of moisture soon falls 

 so low that fermentation cannot take place. The hay 

 remains upon the ground and cannot easily become heated, 

 even though in reality it contains more water than fodder 

 harvested in bad condition. The more rapidly hay is 

 turned to the sun, the less it will be bruised; and the 

 greener it is, the better it will resist fermentation when 

 it is stored. Nevertheless, it often happens that a too 

 rapid preparation injures fodder, and in a good year hay 

 appears to be saved in fine condition, when in reality 

 it is not. If hay be completely dried in the sun it will 

 not heat. A slight fermentation, far from being deleterious, 

 is often very useful ; in fact, we know that, in such a case, 

 certain aromatic principles are produced which render 

 fodder more sapid, and perhaps even more nourishing. 

 As long as the green colour remains, the hay has lost 

 none of its quality. When it is much heated, it turns 

 brown. Some cultivators prefer brown to green hay, and 

 it is certain that the former frequently has more flavour 

 and smell than the latter. Although horses may prefer 

 brown hay, it is not at all desirable to have sufficient 

 moisture in the fodder at the time it is housed to turn 

 it brown; because the loss resulting from fermentation 

 is not counterbalanced by the slight aromatic smell it 

 requires. 



Grass lands, unless of exceptional richness, require 

 to be manured in order to keep up the quality, as well 



