; 7 tlt ee is a term enanty Sonlied to hay, ee. 
= Ale hay that reaches the market while undergoing sweating. Hot 
hay is in the final stage of curing. The heating may sometimes be 
caused by tight packing in a car with a metal mane which becomes — 
2 = = hot and starts the heating. If new hay is a long time in transit it. 
2 ne often heats, whereas if it reaches the market quickly and is unloaded 
J __ and properly piled in a warehouse, heating may sometimes be avoided. | 
= Dry hay.—Dry hay is a market term used, especially in the West, 
-__when hay has become so dry that it shatters easily when handled. 
____ This kind of hay is thought by some feeders to lack palatability. _ 
The term ‘“‘dry”’ is used locally to denote the condition of hay when — B 
_ ready to be put into the barn or stack, and also to describe hay after __ 
shrinkage has ceased. ee 
Green hay.—A term proposed for use on the farm to describe all __ 
- hay that has been field-cured but is not sufficiently cured to be baled | Be 
» - andmarketed is green hay. Such a term would correspond,inaway, 
- ___ to the term “‘green”’ as applied to unseasoned lumber to distinguish 
it from air-dried or kiln-dried lumber, and would have no special 
a reference to the color of the hay. If this or some other more appro- __ * 
priate term were customarily used in speaking of hay in the barn 
or stack while it is in the sweat or heating period, during which time ae 
e- the larger part of the water lost by shrinkage occurs, it would tend — 2 
to correct the hay Hage eee that Shee: causes an actual — = 
money loss. After ‘‘green’’ hay has passed Jeune. the sweat it 
becomes ‘‘new”’ (market) hay. 
_ Barn or stack cured hay.—The farm terms barn-cured or stack eee 
_hay are sometimes used in speaking of hay that has passed through _ 
the final (sweating) stage of curing and is ready to be baled and = 
shipped. Very little, if any, shrinkage is likely to occur in hay that © 
has been thoroughly ue in the barn or stack. _ 
Field-cured hay.—Field-cured hay is a very indefinite term embrac- a 
ing all of the terms given in the list on page 29. It is used to denote 
the degree of curing in the field. When partially-cured hay is put ae 
into the stack, barn, or bale it is said to be ‘‘field-cured.”’ <a 
The degree of curing of this kind of hay is not always the same, 
since it depends on how the hay is to be utilized. if hay is to be put © 
into the barn or stack, then field-cured hay, in sections where the ~ x 
weather is subject to eaddon changes, should be cured just enough 
es so that it will go through the sweat without developing temperatures — 
that will injure the hay. This is done to avoid, as far as possible, 
any danger of loss by sun and rain which may occur if the hay is left _ 
-—-—s exposed too long 1 in the field. A shrinkage of 10 or 15 per cent in 
____ field-cured hay is to be expected as a part of the natural curing 
; process. : 
