FEED AND MANAGEMENT. 31 



out it. How shall we secure it? With our hay 

 it can be attained by cutting at the proper time 

 and curing and protecting it in a proper manner. 

 My experience teaches me that the clovers, and 

 especially the medium clover, make the best 

 hay. for milch cows when cut at the proper 

 time and well cured and secured. 



Make hay early. — Only a small percentage 

 of farmers commence making hay as early as 

 they should. A pressure of other farm work is 

 the excuse for this. I say excuse for the reason 

 that many farmers know that they are not do- 

 ing as well as they know how^ but other work 

 is crowding and they postpone haying thinking 

 they will not lose as much by letting clover 

 wait as they will by letting some other crop 

 wait. The fact is we cannot afford to let any- 

 thing wait, but we sometimes are compelled to, 

 or at least we think we are. Clover should be 

 cut for hay when in full blossom, and the same 

 rule will apply to other grasses when to be 

 made into hay for cows. If we have a large 

 quantity to cut we need to commence before it 

 reaches its best stage, otherwise some of it will 

 become much too far advanced before we can 

 secure it all. The cow cannot overcome our 

 mistakes. It does not matter what the cause 

 of the delay is, when it gets to the cow she is 

 compelled to accept of our excuses for not fur- 

 nishing a more palatable and nutritious food, 



