LITTLE GADDESDEN. 329 



Ivinghoe it was related that they get ten bushels of barley, 

 korn, for every bushel sown. 



At sa laga, det hoet blifver gront och 

 valluktande. 



How to arrange that the hay may be green and fragrant. 



Of the many good kinds of hay here in England I have 

 in particular seen two ; the one is quite green and as if it 

 were newly mown, though it may be one or more years old ; 

 the other has a brownish appearance, but smells incom- 

 parably well, so that no more delightful scent could 

 attach to hay. I asked that clever farmer, Mr. Williams, 

 in what way both these kinds of hay were prepared. He 

 answered [T. I, p. 325] that the hay retains its green 

 colour if it is treated in the following manner : — As soon 

 as it has been mown, and has lain a little time, it is 

 turned over, in which way, if it is sunshine, it is continued 

 the whole day, so that it is turned over nearly once in 

 each hour; because with hay there is the peculiarity, 

 that if the sun gets to shine long on one side and dries it, 

 it loses its green colour and becomes pale. This turning 

 is continued until the hay is dry, when it is carried home 

 and laid in the lathe, lada, or rather in the stack. An 

 hay thus managed has a very fragrant scent, although 

 not quite so strong as the following brownish sort, which 

 is prepared thus : — After the hay has been mown it is 

 turned as usual from time to time, and when it is nearly 

 dry, but has still some moisture left in it, which however 

 should necessarily be a certain degree, for which an 

 exact knowledge is required, it is carried home, laid in 

 the lathe, lada, but by preference in the stack, when 

 from the still remaining moisture in it, it comes to have 

 as it were a kind of sweating, which far from injuring the 

 hay, or giving it any unpleasant taste or smell, causes it 

 to have the loveliest and most delightful scent which can 



