Recent Improvements m Haymaldng. 
61 
" most of the meadows and other j>;rass lands in this country 
mipht be increased in bulk of produce from thirty to fifty per 
cent., and the (|uality of the j^rass improved almost in the same 
proportion." Still it is proba1)le that a considerable share of the 
benefit thus received is due to the accc)in})anyinf>- cultural pro- 
cesses — no less valuable in themselves, although combined with 
other remedial measures. The case of a gentleman in the 
Isle of Wight, who says that from an application «f good reno- 
vating seeds he had a return of 2^- tons of good hay per acre, 
where little but bents and rubbish grew before, is probably an 
exceptional one. 
In some parts of Essex, a valuable plan is adopted for securing 
the marsh hay, and at the same time greatly increasing the bulk 
of the produce. The hay is cut while young and full of sap ; 
it is then carted green, and mixed in layers all through the stack 
in the proportion of one load of barley or oat straw to four loads 
of hay. This combination makes better liay than would other- 
wise be secured ; but does not produce an article suited to the 
market. Acting on this plan, we last season cut a seven-acre 
piece of light clover aftermath, and mixed it with four or five 
tons of nice sweet wheat straw. It heated moderately, and im- 
parted an agreeable flavour to the whole. The little rick thus 
gained has supplied sufficient fodder for cutting into chaff to meet 
the requirements of fourteen . horses throughout the winter. It 
has not, however, been put in their racks for their last baits at 
night. 
Among the general improvements of recent introduction may 
be included that of earlier cutting. Practical botanists, like 
Professor Buckrnan, say that this is a step in the right direction. 
Greater pains are likewise bestowed in finishing and in thatch- 
ing the ricks than in former days. It is not so common to find 
hay ricks still uncovered a couple of months after the mass is got 
together. And the difference in cost between prompt action and 
following slower and more slovenly customs, is hardly worth the 
mentioning. Wet spouts, extending several feet down the stack, 
especially from the pitch-hole, spoiling probably half a ton of 
hay, are a certain mark of careless management. 
How to make the most of weathered hay in a wet season, is 
a question which most consumers have at different times asked 
themselves. One says, give a peck of salt to the ton, and you 
will sweeten the lot. Vou may by so doing make it slightly 
more palatable ; but the chances are that the deliquescent nature 
of the salt turns the whole into a mouldy mass, if the hay was 
not in the driest condition when got together. The writer has 
for three seasons adopted the following plan, which he with con- 
fidence recommends to others. Since he first published it, many 
