320 ALFALFA FARMING IN AMERICA. 
Salting Hay—An old practice is that of adding 
salt to hay as it goes in the mow with the idea of 
better preserving it and also making it more pala- 
table to the animals. There is something in each be- 
hef. It is not true that enough salt may safely be 
added to keep very wet hay. I have tried this dur- 
ing wet seasons and am now satisfied that if salt 
enough is added to make hay keep, it will not be 
safe hay to feed to animals after it has kept. How- 
ever, when hay is only a little moist there is no 
doubt that adding a portion of salt abstracts some 
moisture and helps its preserving qualities. Ani- 
mals too relish hay better if it is slightly salted, and 
no doubt they thrive better to have their salt mixed 
with their food. As to the amount of salt that 
should be put on the hay, I would not advise more 
than 10 or 12 Ibs. to a ton of hay. Hay that has been 
slightly salted is tougher when taken from the mow 
and loses its leaves less and is therefore better to 
handle and better to bale. 
Do Not Dry Hay Too Much.—Alfalfa hay may be 
dried too much in the field. If this is done it will 
not handle well nor will it pack well in the mow. 
Thus one will not get nearly as much hay into his 
mow as it ought to hold. Perhaps no one can de- 
scribe to another how dry hay ought to be. It takes 
experience to teach this, and one must learn to know 
the feel of it. If the hay is harsh and brittle it is 
too dry. If it is damp and limp it is too moist. If 
any moisture from rain or dew is on it it will spoil. 
