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and throw it up into cocks. Some do not even cock it, but, 

 if the weather is favorable, allow it to remain in the wind- 

 row for a day, or the second evening after cutting, and then 

 gather it up in wagons and carry to the rick or barn. But 

 probably the surest plan is to put it into cocks the evening 

 after it is cut in the morning, and allow it to remain in this 

 state for two or three days, according as the promise of good 

 weather may be, then throw open the cocks and spread the 

 hay before hauling up. It can be easily determined at this 

 stage whether or not it is sufficiently cured. If, when ex- 

 amined, the cocks have become heated, by opening them 

 out the heat that has been generated will readily become 

 dissipated, and there is not much likelihood of its becoming 

 again heated. One fact is well ascertained, and that is, the 

 sooner it goes into the rick or barn after cutting, without 

 spoiling, the better will be the hay, and the more will it be 

 relished by stock. 



Some farmers adopt the plan of arresting its disposition 

 to heat by sprinkling salt upon it as it is stored. This is a 

 good plan, and increases the fondness of stock for it if too 

 much is not applied. One hand should apply the salt as it 

 is thrown in, at the rate of about two quarts to the two- 

 horse wagon load. 



Should the farmer not wish to sell his hay, and is scarce 

 of a supply, he can increase the quantity of provender by 

 mixing, as it is put into the heap, a third or even a half of 

 straw, or inferior hay, that has been left over, a,nd in the 

 curing process which takes place the juices of the new hay 

 will penetrate and sweeten the straw, greatly improving its 

 character, without deteriorating its own quality. 



A most excellent farmer says he waits until the dew is off, 

 then starts his mower, and in the evening about four o'clock 

 starts the rake, and has hands following with forks, and by 

 the time the dew is falling has it all in cocks. The next 

 morning, after the dews dry up, he opens and throws out 



