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the cocks, and immediately after dinner begins to haul to 

 the barn. 



When it is intended to let it remain in the cocks for sev- 

 eral days, great care should be exercised in properly form- 

 ing the hay into cocks in view of wet weather. Cocks in- 

 differently made would be, if possible, worse than if spread 

 out, for the water would penetrate them all through, and 

 the hay would in a short time mould or rot. In the first 

 place, they should be made large, not less than one hundred 

 pounds in each at any time. Then make them as sharp at 

 the top as possible, so as to be stout and secure against 

 ■winds. Make the sides nearly perpendicular, and lastly, 

 comb them down well from top to bottom with a pitchfork, 

 so as to throw as many stems as possible parallel with one 

 another, thatching it well in order the better to shed the 

 "water. But even with the most careful management all the 

 outer layer and some of the interior will be destroyed by 

 long continued rains. 



Cut clover when the dew is off, let it wilt, and rake it 

 into windrows. Allow it to remain in this state until the 

 dew is off the next morning, and begin at once to haul and 

 place in the barn, sprinkling salt in small quantities over 

 every layer. In this way the entire crop will be exposed 

 only about twenty-four hours, which is amply sufficient for 

 it. It will heat and go through a heavy sweat, but this will 

 not injure it, and it will look as fresh and almost as green 

 when cured as when standing. The salt is essential to its 

 proper preservation. 



Should the farmer have a quantity of good clean wheat, 

 oat, or rye straw, it is a very good practice, and a safe one, 

 to throw a layer of it between each load of clover. It will 

 permit the passage of the air, and the aroma of the clover 

 will penetrate the straw, each in this manner benefitting the 

 other, so that both will be eaten with a relish by cattle. 



