2 BULLETIN/ 977, U. S. DEPARTMENT OF AGRICULTURE. 
give briefly accurate information regarding the preparation and mar- 
keting of hay at country points. 
EFFECT OF PRESENT METHODS OF PREPARATION. 
Quality of hay is at present indicated largely by its color, which 
is used to gauge the stage of maturity at which it is cut. The hay 
that grades highest, and consequently brings the most money, is 
usually that having the best natural green color. Hay dealers can 
tell from the color whether hay was cut early, medium, or late, and 
in their opinion the best hay is the early cut hay and the poorest that 
cut late. 
IMPORTANCE OF TIME OF CUTTING. 
Early cut timothy means timothy cut just as the plant is coming 
into full bloom : medium-cut hay is hay cut just after full bloom : and 
late-cut hay is hay cut entirely after bloom or when the seed is 
formed or up to the time it is almost matured. The same rules apply 
to most of the other grass hays and somewhat to many of the legume 
hays. 
The average hay grower, however, in some sections at least, does 
not agree with the terminal market theory of quality as indicated by 
color. Many producers prefer medium or late cut hay. especially for 
horses, because it is easier to cure and is not so " washy " as early 
cut hay. 
Since this difference of opinion will probably exist for some time, 
it would seem highly advisable for the producer to meet the demands 
of the trade, in so far as he is able, by cutting hay intended for mar- 
ket at the time demanded by the market and by cutting hay for use on 
the farm or for the local market at a little later period. By so doing 
he would get more for his market hay and yet would have the kind 
wanted for his own use. 1 
There are a number of factors which tend to prevent hay from 
being cut at the proper time to make the highest quality of market 
hay. These relate to farm economics, such as the interference of 
competitive crops, the availability and use of labor, and improved 
hay-making machinery. Unfavorable weather during hay harvest 
is responsible for much improperly prepared hay in many parts of 
the tame-hay section. 
Carefully conducted studies of methods of making hay and use 
of labor and equipment in many important hay-growing sections 
have shown that the average hay grower does not do the best 
he can in the matter of saving his hay crop. The Department of 
Agriculture is prepared to furnish detailed information regarding 
1 Recent investigations in hay standardization snow that hay graded low on account 
of brown leaves only, in some instances, may be hay cut rather early or just as the plant 
is coming into bloom. 
