12 
On the Farming of Middlesex. 
pulled, and the thatching not only performed with care, but with 
especial regard to the economy of straw, in a district where, if 
not grown on the farm, it must be bought at a high market price. 
Middleton, in an elaborate account of the process of hay- 
making, says, "By the farmers of Middlesex it has been 
brought to a degree of perfection unequalled in any other part of 
the kingdom," He apportions five haymakers to each mower, 
and describes the operations of every day as beginning with the 
early morning, tedding all that is cut before o'clock, turning 
before dinner, raking into single windrows, and putting it into 
grass codes. The second day begins with tedding the grass 
mown after 9 o'clock on the previous day, and that mown on the 
same morning ; the grass cocks are shaken into staddles, or 
separate plats, five or six yards in diameter with distances 
between, regulated by the amount of the crop, the spaces between 
being raked clean ; the staddles after being turned, are raked into 
double windrows — that is, raked together by two ^persons in 
opposite directions — then put into bastard cocks, which are 
afterwards made into full sized cocks. The hay is then car- 
ried. A full and minute description is given of the way 
in which the time of each day is filled up, with the operations 
on the grass cut in succession. This epitome gives the method 
adopted on each portion of the crop — care being taken never 
to have more grass in hand than can be managed on this, 
system, which, subject to the modifications of fair or foul 
weather, corresponds with that pursued at the present day ; the 
mowing occasionally, and the tedding and turning, being per- 
formed by the mowing and tedding machines. Though this 
system is generally pursued, the success of the operation must 
depend on the energetic attention and superintendence of the 
farmer. No precautions to prevent overheating and the like, as 
described by Middleton at great length, can be more than hints, 
as compared with the practical skill and experience indis- 
pensable to successful management in securing the hay crop 
in a condition best fitted for the London market. 
A second crop of hay is sometimes cut, and bears the local name 
of " Rowen," but it is necessarily of inferior quality, and is usually- 
consumed by cow stock ; under any circumstances it is deemed 
bad farming thus to task the fertility of the soil, even when 
heavily manured ; it moreover injures the quality of the swathe. 
The after-grass is hence usually fed by neat cattle or sheep, adding 
such artificial food as will make them off by the turn of the3'ear, 
at, or soon after which, the fields should be shut up for the 
succeeding crop. The cutting out, trussing, making the bands, 
and placing the hay on the carts, all requires skilful and expe- 
rienced hands ; the work being usually done by a man and a boy. 
