202 
AMERICAN AGRICULTURIST. 
[July* 
Hints for Haying Time. 
In the great hay growing states, much of the 
crop will be gathered during the present month, 
It is noticeable that haying time has ad¬ 
vanced during the last twenty years, it being 
now one to three weeks earlier than former¬ 
ly, This has resulted, not from any change in 
the seasons, but from the growing convic¬ 
tion that a better article of fodder is secured by 
cutting grass before the seed has ripened. The 
Agriculturist has always sustained this view, and 
attention is again called to it from its intrinsic 
importance, and because a few yet remain who 
follow the old ways. It is generally understood 
that to secure the highest flavor and strength 
of medicinal herbs, they should be gathered 
Avhen in flower, or just passing out of bloom; 
and accordingly careful housekeepers lay in their 
stock of boneset, motherwort, catnip, etc., at 
that period. When the seeds of plants com¬ 
mence to form, the nutritive portions are largely 
taken from the stem and leaves to aid in the de¬ 
velopment of this more important part—that 
Which is to secure the continuance of the spe¬ 
cies. A further change also takes place in the 
composition of the stem, as maturity of the seed 
advances. A stronger stalk is needed to sup¬ 
port the increased weight of the seed-bearing 
head, and accordingly, the sugar and starch are 
converted into woody fibre, which gives the re¬ 
quired stiffness, but affords very little nourish¬ 
ing material for the use of animals. Grass forms 
no exception to this rule in the ripening of 
plants. Every one will readily notice the great¬ 
er strength and harshness of a stalk of timothy 
when the seed is fully ripe. Animals are ex¬ 
cellent judges in this matter; they will invaria¬ 
bly prefer hay cut before the blooming season 
is entirely past, to that left to ripen its seed. 
Much hard work and vexation will he saved 
by having all necessary implements in order be¬ 
fore the labor commences. No thrifty farmer 
having ten or twenty acres of meadow will think 
of mowing by hand. If there be not work 
enough to warrant the purchase of a machine, 
arrange with a neighbor who owns one to have 
the work done. The horse-pitchfork will also 
be found indispensable after one season’s trial. 
And once more we urge the desirableness of 
haj r -caps. By their use many loads of hay may 
be saved from spoiling, and the whole crop be 
benefited by protection from dew while curing 
in the cock. A word or two on this latter 
point. In perhaps the majority of instances, 
hay is injured by too much exposure to the sun. 
In the haste to dry out moisture, a large amount 
of the sweetness of the hay is also lost. Grass 
cut after the dew is off in the morning (which 
can be done with the machine, but not well by 
hand) in fair weather, will be ready to put into 
small cocks before night. Cover it with the caps 
and leave it there two days, more or less accord¬ 
ing to the weather and convenience; then on a 
clear forenoon open the cocks for an airing of 
an hour or two, and they will usually be ready to 
draw to the barn. It is desirable to have sev¬ 
eral places for storing the hay, that not more 
than a load or two need be bulked at one time. 
It should not be packed tight, and ample pro¬ 
vision should be made for ventilation. If there 
be any doubt as to the sufficient dryness of hay 
which it is desirable to put under cover, sprink¬ 
le over it three or four quarts of salt per ton, 
and spread a layer of dry, bright straw between 
each layer of hay made by an ordinary forkful. 
This will absorb a large part of the escaping 
moisture, preventing molding, and the imparted 
flavor of the hay will make the straw itself pal¬ 
atable to stock. This plan of mixing straw with 
hay, while the hay is damp and green, is eco¬ 
nomical, as we know from successful experience. 
How to Sharpen a Scythe. 
“ Mower ” writes to the American Agriculturist : 
“ To properly grind and whet a scythe, requires 
some little practical skill, in the attainment of 
which the beginner may be assisted by a few 
hints. The cutting edge of a scythe or sim¬ 
ilar instrument, when examined by a micro¬ 
scope, shows numerous fine projecting points 
or a series of minute wedges which are to be 
driven into the substance operated on, to sepa¬ 
rate the adjoining parts. In order that they 
may enter the more readily, these points should 
incline in the direction of the stroke giv¬ 
en with the blade of the instrument. In cut¬ 
ting with the scythe, the edge strikes the grass 
at an angle of about forty five degrees, and 
hence the grinding should be done so as to have 
the points set in that direction to the blade. 
This is done by keeping the blade firmly upon 
the stone, with the point drawn toward the 
body of the holder, at the above mentioned an¬ 
gle with the edge of the stone. Commence to 
grind at the heel and move it steadily along as 
the work progresses, until the point is reached, 
then grind the other side in the same manner. 
Never rub the scythe back and forth upon the 
stone as though endeavoring to whet it. The 
revolution of the stone will wear away the steel 
much better than rubbing it in this manner, by 
which the edge is likely to be made rounding, 
and to be set irregularly. It is preferable to 
hold the scythe so that the stone will revolve 
toward the edge. In this way the holder can 
see when the edge is reached, and the particles 
ground off are carried away clean. In the op¬ 
posite method of grinding there is danger of 
making a “ feather ” edge which will readily 
crumble off, and leave the scythe almost or 
quite as dull as before. The blade should be 
ground equally on both sides. In whetting a 
scythe, lay the rifle or whetstone flat against 
the side of the blade, and give a light quick 
stroke downward and forward, in the direction 
of the edge, so that the scratches it makes, shall 
keep the points set in the same direction as giv¬ 
en them by grinding. By following these sim¬ 
ple suggestions, a scythe may be made to hold its 
edge twice as long as when the rifle is drawn 
along the edge almost at random. A few strokes 
carefully given, will enable the workman to 
keep the right direction and whet rapidly.” 
Steam in the Hay Field. 
To the Editor of the American Agriculturist: 
Steam would be a capital thing in the hay 
field, no doubt, if it could be applied in the right 
place. There’s a grand chance for some Yankee 
to invent a steam mower, raker, and pitcher, 
when this war is over and inventors have time 
to think of something besides guns and shells, 
and other man-killing traps. But I want to 
enter my protest against trying to make human 
engines work by steam in haying time, or for 
that matter, at any other time. A great many 
people yet have the notion that in haying time, 
whiskey, or cider brandy, or some other kind of 
steam as they call it, is particularly necessary. 
They can chop, or plow, or hoe, or do any oth¬ 
er farm work without such help, but when 
haying and harvest commence, the jug must be 
regularly filled and emptied. I don’t know why 
they don’t fire up their horses as well as them¬ 
selves, especially since mowing machines have 
come into fashion, and animals have the hard¬ 
est part of the work to do. For my part I 
think one needs it just as much as the other, 
and no more. It always appeared to me that a 
July sun was hot enough, without a man’s pour¬ 
ing liquid fire down his insides. I know that 
after a dram a man will feel a little more like 
work for an hour or so, but its only doing so 
much overwork, and the hour afterward he will 
do underwork enough to more than balance it, 
and feel much more exhausted than if he had 
gone on at a steady gait without the extra 
steam. Alcohol don’t strengthen the body, it 
only excites it for a short time, aud makes it 
work faster and harder than its natural power 
would allow, and this over-exertion must be 
made up for by more rest afterward. If any 
one doubts this let him try it on his horse. 
Give whiskey with his oats, and see how he 
will make things go for a while, and how soon 
he will be used up afterward. Men would 
not do this for fear of injuring their animals; 
for my part I think man the most valuable ani¬ 
mal on the farm, and what is not fit for a horse 
is not fit for him. Jonathan. 
[We fully agree with Jonathan, regarding the 
use of alcoholic drinks in the hay (or any other) 
field, but would at the same time caution against 
the excessive use of ice-water. Immoderate 
water drinking is quite as much the result of 
habit as of necessity. During the violent exer¬ 
cise of the hay field water is needed to replace 
that lost by perspiration ; as a general thing too 
much is taken. A beverage of water, vinegar, 
sugar or molasses, and ginger, is much used in 
some localities, and is found to satisfy thirst bet¬ 
ter, and less liable to produce unpleasant conse¬ 
quences than large quantities of ice-water.— Ed.] 
Manure Making in Summer. 
This is generally overlooked, in the press 
of field work which engrosses the attention of 
the cultivator during the Summer. Yet there 
are occasional hours which can be profitably 
employed in this work. Except where the 
natural fertility of the soil is for the present 
sufficient to meet all the wants of growing 
crops, other things being equal, the prosperity 
of the farmer will be found to maintain a re¬ 
markable ratio to their attention to enriching 
his laud. We believe that on hundreds of 
farms it would well repay the cost, to employ 
an extra hand for the express purpose of col¬ 
lecting and preparing manures. The sources 
from which materials are to be drawn of course 
vary in different localities, but the principal 
ones are among the following: 1st, the barn¬ 
yard. Where cattle are yarded at night, their 
droppings, if left uncared for, as is usually the 
case, lose a large part of their value, by drying- 
out under the hot summer sun. Evaporation 
carries off much of the ammonia, one of the 
most valuable ingredients, and it is wafted along 
by the air to be distributed in infinitesimal por¬ 
tions over the surrounding country. The care¬ 
ful manager will provide muck, sods, soil, or 
other absorbent to mix with excrements every 
few days, either by shoveling over in heaps, or 
by plowing up the yard, which is more expe¬ 
ditious though less favorable to the cleanliness 
of the yard, where milking is usually done. 
Along the roadside and too often by the fence¬ 
lines, are numberless weeds which have drawn 
part of their support from the soil, and gather- 
