MAKING CLOVER HAY IN ONE DAY. OO'. 



lip small forkfuls of tlie windrow, iilaciiig one on top of another 

 until they luive a miniature cock, then taking it np on a four- 

 tined fork and turninor it skillfully so that the center of the 

 forkful comes down, inverted upon the center of the forming 

 cock. The cocks }nust he small and tall — such as will stand se- 

 curely until the sunshine of the morrow." 



Making ("lover Hay in One Day. — By lion. L. X. Bonham, 

 Oxford, Ohio: 



"For several years I put up clover , hay as did my father and 

 other Jersev farmers. I have long since ahaK.ioned their method 

 and now put my clover hay in the mow the same day it is cut. 

 The hay is far hetter, and the labor and risk in making it are 

 far less. I select a l»right day and start the mower as soon as 

 the dew is oif, 



"By 11 o'clock I have cut as much as can be hauled in be- 

 tween 1 and 5 o'clock. The clover is then all turned and shaken 

 up loose before we go to dinner. Bv 1 o'clock it is dry enough 

 to rake into windrows if the day is an average hay day. Xo time 

 is lost now in getting it into the mow. The hay is Avarm and 

 free from external moisture. The warmer it is the less moisture 

 is left on it. By 5 o'clock wo have it all in the mow, if we can. 

 If not all in then avo prefer to leave it in the windrow until near 

 noon the next da}'. After we stop hauling, at 5 v. M., the mower 

 ii started to cut what 've can haul in the next day. The clover 

 cut so late in the dav is not wet with dew, ami will not Avilt 

 enough to bo blackened by the dew. It will be ready to shake 

 \\\\ and spread out before 10 o'clock the next day, and by 1 

 o'clock we can begin to haul it into the mow. 



"The clover hay thus made goes into the mow bright and with 

 every leaf and head left on it. The secret of the whole business 

 is, it is free from external moisture, while the warmth of the hay 

 when it goes into the moAV hastens the approach of the tempera- 

 ture of the mass up to 123, when the germs which cause in- 



