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VETEEINAEY HYGIENE 



In England the greatest care is taken in saving hay, but 

 in Scotland the crop remains out much longer, and in 

 Ireland is exposed to the elements for a considerable time. 

 The result is that both these countries produce a hay 

 which bears an indifferent reputation. 



Aftermath is the second or third cutting of hay, it is 

 greener, softer, more flexible, and there is an absence of 

 flowering heads. It is also deficient in the aroma of 

 good hay, and if badly saved — and it is a difficult crop 

 to save properly — it may be entirely wanting in per- 

 fume. 



Owing to the young condition of the grasses composing 

 aftermath, it is much more readily damaged by rain, and 

 more liable to fermentation than the first cutting. In 

 consequence it is often completely ruined, or if saved 

 with difficulty becomes mouldy, and is rejected by stock. 

 If, on the other hand, the weather is favourable for 

 its curing, it is more digestible than ordinary hay, and 

 makes good fodder. It is considered by some that after- 

 math is more liable to produce tympanites than ordinary 

 hay. 



The following analysis of different qualities of hay are 

 given by Wolff; but in comparing these it must be 

 remembered that there is hardly any food substance liable 

 to such variation in digestibility, experimental inquiry 

 having shown the digestibility of the dry matter of hay as 

 likely to vary from 6 per cent, to 20 per cent. 



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