2 BULLETIN 917, U. S. DEPARTMENT OE 'AGRICULTURE. 



give briefly accurate information regarding the preparation and mar- 

 keting of hay at country points. 



EFFECT OF PRESENT METHODS OF PREPARATION. 



Quality of hay is at present indicated largely by its color, which 

 is used to gauge the stage of maturity at which it is cut. The hay 

 that grades highest, and consequently brings the most money, is 

 usually that having the best natural green color. Hay dealers can 

 tell from the color whether hay was cut early, medium, or late, and 

 in their opinion the best hay is the early cut haj r and the poorest that 

 cut late. 



IMPORTANCE OF TIME OF CUTTING. 



Early cut timothy means timothy cut just as the plant is coming 

 into full bloom ; medium-cut hay is hay cut just after full bloom ; and 

 late-cut hay is hay cut entirely after bloom or when the seed is 

 formed or up to the time it is almost matured. The same rules apply 

 to most of the other grass hays and somewhat to many of the legume 

 hays. 



The average haj grower, however, in some sections at least, does 

 not agree with the terminal market theory of quality as indicated by 

 color. Many producers prefer medium or late cut hay, especially for 

 horses, because it is easier to cure and is not so " washy " as early 

 cut hay. 



Since this difference of opinion will probably exist for some time, 

 it would seem highly advisable for the producer to meet the demands 

 of the trade, in so far as he is able, by cutting hay intended for mar- 

 ket at the time demanded by the market and by cutting hay for use on 

 the farm or for the local market at a little later period. By so doing 

 he would get more for his market hay and yet would have the kind 

 wanted for his own use. 1 



There are a number of factors which tend to prevent hay from 

 being cut at the proper time to make the highest quality of market 

 hay. These relate to farm economics, such as the interference of 

 competitive crops, the availability and use of labor, and improved 

 hay-making machinery. Unfavorable weather during hay haiwest 

 is responsible for much improperly prepared hay in many part> of 

 the tame-hay section. 



Carefully conducted studies of methods of making hay and use 

 of labor and equipment in many important hay-growing sections 

 have shown that the average hay grower does not do the best 

 he can in the matter of saving his hay crop. The Department of 

 Agriculture is prepared to furnish detailed information regarding 



1 Recent investigations in hay standardization show that hay graded low on account 

 of brown loaves only, in some instances, may be hay cut rather early or just as the plant 

 is coming- into bloom. 



