336 CUEING CLOVERS FOE STOCK. 



clover hay will keep up the quantity of milk, while 

 Timothy will diminish- it." 



Another practical farmer, of the same locality, in one 

 of the best farming towns in New England, says : " My 

 method of curing clover is this : what is mown in the 

 morning I leave in the swath, to be turned over early 

 in the afternoon. At about four o'clock, or while it is 

 still warm, I put it into small cocks with a fork, and if 

 the weather is favorable it may be housed on the fourth 

 or fifth day, the cocks being turned over on the morn- 

 ing of the day it -is to be carted. By so doing, all the 

 heads and leaves are saved, and these are worth more 

 than the stems. This has been my method for the last 

 ten years. For new milch cows, in the winter, I think 

 there is nothing better. It will make them give as 

 great a flow of milk as any hay, unless it be good 

 rowen. For working oxen and horses its value is 

 about one-quarter less than Timoth3^" 



Another writes as follows : " When the weather bids 

 fair to be good, I mow it after the dew is off, and cock 

 it up after being wilted, using the fork instead of 

 rolling with the rake, and let it remain several days, 

 when it is fit to put into the barn." Another says : " I 

 mow my clover in the forenoon, and towards night of 

 the same day I take forks and pitch it into cocks, and 

 let it stand till it cures. The day I cart it, I turn the 

 cocks over, so as to air the lower part. I then put it 

 into the mow with all the leaves and heads on, and it is 

 as nice and green as green tea. I think it worth, for 

 ' milch cows and sheep, as much per ton as English 

 hay." 



Still another says : " I have found no better hay for 

 farm stock than good clover, cut in season. For milch 

 cows it is much better than Timothy. It keeps horses 

 that are not worked hard better than any hay. And 



