MAKING CLOVER HAY. 213 



MAKING CLOVER HAY. THE METHOD FOLLOWED 

 AT THE MAINE AGRICULTURAL EXPERIMENT 

 STATION. 



The Station has received quite a number of inquiries relative 

 to the method here used in curing clover and similar succulent 

 crops. Prof. G. M. Gowell has outlined our method as follows : 



The practice at the Maine Agricultural Experiment Station in 

 curing clover, is to mow it when there is a prospect of dry- 

 weather for a couple of days and when it is free from water or 

 dew, and let it lie as cut that day, or, if it has wilted somewhat 

 on the surface turn it by hand or tedder just before night. If 

 not turned the first afternoon it is turned or teddered early the 

 second day and again towards noon. 



In the afternoon of the second day it is put into cocks about 5 

 feet high. Ordinarily it is wilted at this time, but if the weather 

 has turned dark, or the clover is very heavy, portions of it are 

 liable to be unwilted, in which case the cocks are made similar. 

 The cocks are made by using small fork fulls flattened out, so 

 that it will come off in layers when handled again. As it cures 

 it settles, and unless the cocks are high in proportion to their 

 width they will flatten out, which is wrong. The walls are kept 

 perpendicular three-fourths of the way up and then gradually 

 drawn in. Much time need not be consumed in making the 

 bunches, as it is quickly done. 



One condition is imperative — the clover must go into the cock 

 free from rain or dew. It can be safely cocked when containing 

 lots of water from its own juices, but not when even a little moist 

 from water. 



We allow it to stand in cocks three or four days, or longer, 

 before disturbing it. On a day in which the air is dry we open 

 up the bunches so that the air can draw through them, and 

 usually after about two hours' exposure the hay is ready to draw 

 to the barn. It is not necessary to tear it apart and wear it out, 

 as it readily parts with its own moisture, which is chiefly near the 

 center and the bottom of the bunches. 



