102 CLOVERS 



all sides and covered with a roof. Such sheds may 

 be constructed in a timber country without great 

 cost. 



Should the clover hay be stored a little under- 

 cured, some growers favor sowing salt, say, from 

 4 to 8 quarts over each load when spread over the 

 mow. They do so under the conviction that its pre- 

 servative qualities will be to some extent efficacious 

 in preventing the hay from molding, and that it 

 adds to the palatability of the hay. While it may 

 render some service in both of these respects, it 

 would seem probable that the benefits claimed have 

 been overrated. 



The more frequently clover hay is handled, the 

 more is its feeding value impaired, because of the 

 loss of heads and leaves which attend each handling 

 of the crop. Because of this, it is not so good a crop 

 for baling as timothy, and also for other reasons. 

 It should be the aim when storing it for home feed- 

 ing to place it where it can be fed as far as possible 

 directly from the place of storage. In the location 

 of hay sheds, therefore, due attention should be 

 given to this matter. 



In climates that are moist, some growers store 

 clover in a mow when it has only reached the wilting 

 stage in the curing process. When thus stored it 

 is preserved on the principle which preserves silage. 

 The aim is when storing to exclude the air as far 

 as possible by impacting the mass of green clover 

 through its own weight, aided by tramping. It 

 should be more or less wilted before being stored, 

 according to the succulence in it, and it is con- 



