36 FARM GRASSKS OF THK UNITED STATES 



a rule, the less change that occurs in color during the 

 curing the better the hay will be. 



How long to leave hay in the cock cannot be de- 

 termined by any general rule. It depends on the kind 

 of hay, the stage at which it is cut, the dryness of the 

 atmosphere, and the weight of the crop. A heavy crop 

 takes longer to cure than a light one. Timothy cures 

 quickly, while millets require a longer time. A rule 

 frequently followed by farmers is to begin stacking when 

 the hay in the center of the cock is dry enough that 

 when a wisp of it is twisted no juice can be squeezed 

 out of it. 



When a large quantity of hay is put in a single mow 

 or stack it may be stored in a greener state than when 

 the quantity is small. Some farmers put clover hay 

 in the mow right from the mower. In storing hay 

 as green as this they usually put about a gallon of 

 salt on each ton of ha3^ Some use a half gallon of 

 quicklime instead of the salt. The salt or lime absorbs 

 moisture from the haj', and thus aids the curing proc- 

 ess. Hay stored before drying generally turns brown, 

 or even black, in curing, but it is readily eaten by 

 stock. The writer has never pracfticed this method of 

 bulk-curing, though it is frequently reported in the 

 agricultural papers. Hay cured this way is close kin 

 to silage. 



The method of curing hay (timothy and clover) 

 used by the Rev. J. D. Detrich, formerly of Flour- 

 town, Pa., who probably raises the largest crops of hay 

 of any farmer in this country, is given in his own words, 

 as follows : " The grass is cut in the afternoon. The 

 first night's dew never hurts it. The next day it is 



