OK, PLAIN TEACHING. 



275 



hay is allowed to lie for some 

 time as it falls, for the purpose 

 of drying ; it is then tedded, 

 either by the hand fork, or by a 

 tedding machine, for the purpose 

 of tossing and opening it, that 

 it may be the more perfectly 

 dried. 



693. 



When sufficiently dry, the hay 

 is raked together into ridges, 2, 

 and these ridges are afterwards 

 thrown up into cocks, 3 ; these 

 are sometimes allowed to remain 

 over-night, and again spread 

 the following morning, the great 

 object being to obtain dry hay, 

 so as to prevent fermentation, or 

 the loss of nutriment. 



4 



694. 



The hay is then carried and 

 stacked, 4 ; and, as dryness is of 

 the utmost importance, the pro- 

 cess is usually carried on under 

 a rick-cloth, 5, which is allowed 



to remain until the hay has 

 settled, and preparations have 

 been made for thatching the 

 stack. 



G 



10 



695. 



In some cases the seed is taken 

 from rye grass, 6 ; in this case, 

 the cocks, 3, are brought to a 

 place set apart as a threshing- 

 floor, 8 ; here a labourer, 7, with a 

 fork lays the seed grass on field- 

 gates that have been put down 

 to receive it. Two threshers, 8, 9, 

 thresh out the grain, and two 

 women, 10, pass the seedless hay 

 forward, whence it is forked by 

 a man, 11, to & field worker, 12, 

 who constructs a rick therewith. 



The arrangement for reaping 

 the golden produce of the year 

 is generally as follow? : — Three 

 reapers, forming a bandwin, 1, take 

 the lead, the man, 2, acting as a 

 bandster. It is his duty to have 

 a band ready to lay down, as 

 soon as the one previously laid 

 down, 3, is filled. When a band 

 r is filled, the bandster gathers the 

 spread corn into the middle ot 

 the band, with both hands, and 

 taking hold of it in each hand 

 near the ends, he fastens them 

 by a twist. The sheaves, 4, are 

 then carried to a centre, and 

 placed on their ends in stooks, 5. 



