FOOD 221 



Varieties of Hay. — It is usual to describe hay as being of 

 three kinds, upland, meadow, and water meadow, and dis- 

 tinctions have been drawn between these for the purpose of 

 identification ; it is doubtful whether anyone but an expert 

 salesman could tell the difference between upland and 

 meadow hay, and even then it would largely be based on 

 his knowledge of the locality where the hay was grown. 

 Further, if they are both good there is nothing to choose 

 between them. 



Water meadow hay is not considered good as it is want- 

 ing in aroma, mixed with water plants, and contains poorer 

 grasses of little feeding value. 



Good hay should be hard, sweet, clean, free from dust 

 and mildew, of a pale green colour if well saved, with an 

 aromatic odour, and the best grasses should predominate. 

 It should be about one year old. 



Whatever departure there is from this standard will 

 consign hay to the second or third quality, the latter 

 giving evidence of a departure from that of second quality 

 and yet containing nothing positively harmful. It may 

 be without odour, brittle on account of age and in conse- 

 quence dusty ; or soft to the feel due to inferior grasses, 

 but there is nothing in these to hurt an animal, though 

 there is a great difference in the market and feeding 

 value. 



Bad hay on the other hand may be considered such as is 

 mildewed, discoloured, and obviously unfit for food from 

 various causes. 



No hard and fast rule can be made in connection with 

 the qualities of hay, and only experience can help the mind 

 to group them according to their value. There may be an 

 overlapping of the classes as they insensibly merge into 

 each other, but as classes they must remain distinct ; there 

 is nothing in second or third quality hay to prevent it being 

 used, but for valuable animals the last would be most 

 undesirable. 



This distinction of hay into different qualities is given to 

 enable a judgment to be formed as to whether it is fit for 



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