4 BULLETIN 917, IT. S. DEPARTMENT OE AGRICULTURE. 



produced because of the almost ideal weather during the haymaking 

 season. Consequently the average quality of the hay is far above 

 that in a section where good haymaking weather is the exception 

 rather than the rule. There are also variations in the general quality 

 of hay within a given locality, caused by methods of curing. It has 

 been found in some instances that one or two counties supply the 

 larger portion of hay for a certain market, while other counties, per- 

 haps nearer to market, are avoided by the city hay dealers. This 

 means that producers in the one section have learned how to cure 

 their hay to suit the demands of their market, while those in the 

 adjoining section have failed so to prepare their hay and consequently 

 there is no demand for it under normal conditions. 



BED OB BROWN BLADES. 



The most prevalent fault with improperly cured timotlry hay is the 

 presence of red or brown blades, sometimes accompanied by brown 

 heads. Such blades are very noticeable, and hay containing such 

 blades in any quantity — say 50 per cent — will not usually bring top 

 market prices. 



Red or brown blades are not always accompanied by many brown 

 heads, because such heads usually occur only in late-cut hay, whereas 

 red or brown blades may occur in hay cut in bloom. 



It is not known how the actual nutritive value of brown timothy 

 blades compares with that of natural green blades. If this were 

 known it would undoubtedly throw considerable light on the actual 

 value of different grades of market hay and might even effect a 

 change in the demand for certain grades. 



TINDEBCVBED OB HOT HAT. 



Hay that reaches the market in the condition usually termed as 

 '" hot " is improj>erly cured. Such hay is usually baled from the 

 swath, windrow, bunch, or cock. Producers are sometimes deceived 

 by the appearance, especially if the leaves are dry, and believe that 

 the hay is ready for baling and for marketing. " Hot " hay is re- 

 garded with suspicion by dealers and seldom brings a good price. 

 Frequently " hot " hay sells for a Ioav price, and after it has been 

 " conditioned " by spreading out the bales in a warehouse until it 

 is cool, it is resold at a good profit. But in such cases the producer 

 or shipper sustains the same loss as if the hay could not be con- 

 ditioned. 



The liability of ha}^ to arrive in the market hot is sometimes gov- 

 erned bj^ the distance from market and the time in transit. Hay 

 that probably would not heat when the haul is short and a compara- 

 tively short time elapses while in transit, might arrive in the market 

 hot or even spoiled if kept a long time in transit. It will not pay 



