296 MAKING CLOVER HAY IN ONE DAY. 



ireused fermentation arc destroyed, and the hay keei>s hright 

 and Eweet, and comes out fragrant clover, with all the lieads and 

 leaves of good color. 



''My mow is 28x28, and as tight as good siding and strips 

 jiainted can make it. There are no windows in the sides to let 

 in air. The clover is put in as compactly as wo can get it, to 

 save room, and kept level, to have the heat uniform. 



" Sometimes we sprinkle a half gallon of salt to the load when 

 putting into the mow, but this is of doubtful value. 



'' ' To exclude the air ' from the top of my clover mow, I often 

 cover with straw. But this does not pack closely. I find it 

 better when hauling in wheat to fill up over the clover with 

 wheat. This excludes air, and packs the clover so that it keeps 

 bright to the very top. 



*' The old theory that the mow must bo open and the clover 

 thrown in loose, and treated to 'plenty of salt,' Avhich may 

 mean much or little, is exploded. Green clover will keej) green 

 in the silo if well packed and the air is excluded. Clover hay, 

 jiut into the mow Avarm and dry, the day it is cut, Avill keep 

 brighter and jiurer and sweeter than if cured longer in the field. 



"The trouble, however, in farmers adopting the method I 

 have successfully used, is they do not attach enougli importance 

 to the fact that the conditions named must be followed. 



"It Avill not do to cut clover in the morning and haul it in 

 after sun-down. It will surely mould or come out brown or fire 

 fanged, simply because dew falls at 5 o'clock. 



"Kor can we cut clover and put in the mow tlie same day 

 Avithout faA'orable conditions of sun and air. In neither case 

 Avill the hay go in free from external moisture." 



The above account Avas clipi)cd from the Fanner's Itcview. 



Ilay caps are sometimes used, and Ave never heard of a farmer 

 who thrcAV them aside after he had once used them. They Avill 

 aomotimes save their cost in a single season. They are about six 



