BULLETIN 911, U. S. DEPARTMENT OF AGRICULTURE, 
produced because of the almost ideal weather during the haymaking 
season. Consequently the average quality of the hay is far above 
that in a section where good haymaking weather is the exception 
rather than the rule. There are also variations in the general quality 
of hay within a given locality, caused by methods of curing. It has 
been found in some instances that one or two counties supply the 
larger portion of hay for a certain market, while other counties, per- 
haps nearer to market, are avoided by the city hay dealers. This 
means that producers in the one section have learned how to cure 
their hay to suit the demands of their market, while those in the 
adjoining section have failed so to prepare their hay and consequently 
there is no demand for it under normal conditions. 
RED OR BROWN BLADES. 
The most prevalent fault with improperly cured timothy hay is the 
presence of red or brown blades, sometimes accompanied by brown 
heads. Such blades are very noticeable, and hay containing such 
blades in any quantity — say 50 per cent — will not usually bring top 
market prices. 
Ked or brown blades are not always accompanied by many brown 
heads, because such heads usually occur only in late-cut hay, whereas 
red or brown blades may occur in hay cut in bloom. 
It is not known how the actual nutritive value of brown timothy 
blades compares with that of natural green blades. If this were 
known it would undoubtedly throw considerable light on the actual 
value of different grades of market hay and might even effect a 
change in the demand for certain grades. 
"UNDERCURED OR HOT HAY. 
Hay that reaches the market in the condition usually termed as 
" hot " is improperly cured. Such hay is usually baled from the 
swath, windrow, bunch, or cock. Producers are sometimes deceived 
by the appearance, especially if the leaves are dry, and believe that 
the hay is ready for baling and for marketing. "Hot" hay is re- 
garded with suspicion by dealers and seldom brings a good price. 
Frequently " hot " hay sells for a low price, and after it has been 
" conditioned " by spreading out the bales in a warehouse until it 
is cool, it is resold at a good profit. But in such cases the producer 
or shipper sustains the same loss as if the hay could not be con-: 
ditioned. 
The liability of hay to arrive in the market hot is sometimes gov- 
erned b} T the distance from market and the time in transit. Hay 
that probably would not heat when the haul is short and a compara- 
tively short time elapses while in transit, might arrive in the market 
hot or even spoiled if kept a long time in transit. It will not pay 
