22 
The Management of Grass Land. 
unwise to have more hay down at any one period than can be 
managed upon the established process. Since the introduction of 
the hay-maker this implement has partially superseded manual 
labour, and supplied the place of a considerable number of hands : 
it expedites the work in a remarkable degree, and at some periods 
of the hay season is almost invaluable. 
Nevertheless, great care is required in using the hay-maker in 
wet or damp seasons, the hay being found to injure more rapidly 
after it has been opened to that remarkable degree attained by 
this simple yet efficient implement. The hay-stacks in the Me- 
tropolitan district are neatly formed, trimmed, and finished by 
thatching, which is quickly accomplished after the ricks are com- 
pleted. The more general process of hay-making, as we gra- 
dually approach northward, is of a less attentive order, arising 
either from a want of system or of a proper number of hands, or 
from an apparent desire to get in the hay cheap : this may pos- 
sibly ariie from the absence of the southern stimulant — a good 
market. Tlie general practice is to consume it upon the farm. 
Tlieir early management is to allow the grass to remain two or 
three days before it is touched ; it is then turned over in the 
''swarth," and the following day it is thrown into "win-rows," 
and possibly cocked up at night, as time may allow ; it is then 
carried next day, which completes the apparently cheap system : 
after which it frequently hapjiens that the stacks are raked down 
and remain until a leisure time occurs (in some instances until 
al ter harvest) for completing and thatching. Thus, in the northern 
districts, abundance is actually the bane of attention. 
The cheapest way to get hay, and to insure the greatest value 
out again, is to harvest it quick by a sufficiency of labour, and not 
to allow it to be made by the sun at the risk of every cloud. Such 
hay-makers rarely or never have good weather for their hay-time, 
but are more general in the use of salt as a sweetener of their hay, 
by the aid of which, it is stated, the cattle relish even their worst 
hay. It is rare, however, that we hear of its use among the best 
hay-makers, it being their pride not to require it. 
Tlie consumption of after-grass varies but slightly (with the 
exception of its being occasionally mown a second time for hay) 
in the neighbourhood of London and other populous towns; it is 
generally fed off on firm dry lands by cattle, after it has been 
reserved for them for a few weeks. The cattle are succeeded by 
sheep and other store cattle. This is also the practice on many 
of the upland " meadows, while some occupiers prefer to stock 
them directly after the scythe with sheep and young beasts; by 
this means tliey more quickly establish a bottom to the pasture. 
In such case these parties generally lay on their manure or com- 
post at this season — a second certain aid in advance of the pasture 
