Chapter IV. 



ELSE'S" r-ZMLa-KUSTG. 



Hat to Sb as Nearly like Green Grass as Possible — Time to Cut Hat — 

 Analysis op Clover Hay — Mowing-Machines — Hay-Makers — Horse- 

 Bakes — Hay-Loaders — Drainage. — Dairy-Barns. 



The True Basis of Hay-Making. 



STARTING on the admitted basis that green meadow grass is 

 the most nearly perfect of all food for cows, the conclusion fol- 

 lows that winter feed for them should assimilate as nearly as 

 possible to green grass in its comppsition. In hay properly and 

 seasonably cut and cured, all the essential constituents of the grass 

 from which it is made are preserved, the only loss in the drying 

 process being the water contained in the grass. This is true, even 

 to the retention of the color, the sweet taste, and the pleasant smell,, 

 the first being but little changed, while the last two are materially 

 improved. 



The proper time to cut hay is when the least tinge of brown 

 has appeared in the grass. At this stage the grasses are generally 

 undergoing the flowering process, some of the earliest ones having 

 possibly gone to seed.< The heaviest crops may profitably, be cut 

 earlier than this. Clover ought* to be cut while most of the heads 

 are in blossom. Of course all grasses should be cut before they are 

 ripe, for the reason that the sugar, gum, mucilage, albuminous and 

 other soluble matters they contain in compound forms are liable to 

 be washed out by rains, especially during the process of curing tht! 

 hay. ' ■ , 



\ In hay-making, when a shower occurs after the grass has been 

 cut, it is not advisable to make it up into cocks, for this is a pretty 

 sure way of spoiling the hay. The best way, is to let it lie until the 

 rain is over. The stirring bruises the hay all the more, and cocking 

 it up while wet has merely the effect of promoting fermentation. 



The distinguished Dr. Vdlck'er, in the following figures made 

 by him after careful observation, demonstrated the evil results of 

 mishandling hay : — 

 (668) 



