THE CULTIVATOR. 
226 
July, 
deprived of its green coloring matter, presents ex¬ 
actly the appearance of straw, so that hay ought to 
be termed grass straw. It is obvious from the ex¬ 
periments made, that the operation of haymaking, 
as usually conducted, has a tendency to remove a 
great proportion of the wax in the grass. Thus it 
was found that rye-grass contained 2.01 per cent, of 
wax. Now as 387^ parts of rye-grass are equivalent 
to 100 parts of hay,and as 387^ parts of grass contain 
7.78 parts of wax, it is obvious that 100 parts of hay 
should contain the same amount of wax; but by ex¬ 
periment it was found that 200 grains of hay con¬ 
tained 4 grains of wax, which is equivalent to 2 per 
cent, almost exactly the amount contained in grass. 
Hence it appears that no less than 5.78 grains of wax 
have disappeared during the haymaking process. 
The whitening process which the grass undergoes 
in drying renders it apparent that the green color¬ 
ing matter has undergone change ; but that it should 
have been actually removed to such an extent, or at 
least have become insoluble in ether, is a result 
which could scarcely have been anticipated without 
actual experiment.” 
The farmer may not be able to adopt in general 
practice, a system of curing hay which would en¬ 
tirely prevent the loss of some of its valuable qua¬ 
lities ; but experience proves that a system which ap¬ 
proximates to this, is perfectly feasible in this coun¬ 
try. The practice of all who make the best of hay, 
agrees as to general principles. We have alluded 
to the fattening of stock on hay, and in establishing 
a criterion for the quality of hay, we think it would 
be fair to estimate it in proportion to its value for 
this purpose. It might be objected to this, perhaps, 
that the properties which would most promote the 
secretion of fat, might not impart the greatest de¬ 
gree of muscular strength; but it should be remem¬ 
bered that severe exercise is not required of the bulk 
of the farmer’s stock, and in reference to work hor¬ 
ses and oxen, the requisite strengthening principle 
may be supplied through other food. 
The finer species of grasses, such as blue-grass, 
(Poa pratensis ,) red-top (Agrostis ,) and a little 
sprinkling of white and red clover, produce the best 
hay. Timothy (Phleum pratense,) is in considera¬ 
ble repute for hay in some sections, and it makes a 
profitable hay for exportation, on account of its 
large yield, but it is less relished by stock, (except 
horses,) than the above kinds. It seems to be ad¬ 
mitted by all who have had experience with hay cut 
at different stages, that it should be cut before it is 
past bloom. Dr. Thomson has well said that “ it 
ought to be the object of the farmer to preserve the 
hay in the condition most resembling grass in its 
highest perfection,” and that its point of perfec¬ 
tion u is at an earlier period of its growth than 
when it has shot into seed.” If it does not fall 
down, it should be allowed to come into full flower; 
but if it lodges or cripples it will soon sour, and if 
the crop is very heavy will rot, and the fermenta¬ 
tion which takes place, will, more or less, destroy 
the roots. Hence lodged grass should always be 
cut without delay, except where the lodging occurs 
only in trifling patches, and in parts of the field 
not easy of access. If the grass is cut at the stage 
mentioned, there will be a vigorous second growth, 
which on rich land will afford a good autumn crop, 
for mowing; or it may be fed off by stock, as best 
suits the wants of the farmer. The early cutting 
also favors the permanency of the sward; the vitali¬ 
ty of the grass is not exhausted, as it would be by 
the formation of seed. 
The practice of the best haymakers, is to mow 
the grass closely to the ground, to spread the swaths 
evenly and lightly, as soon as the dew is fairly off, 
and the outside of the swath somewhat dried. 
Rake and cock the hay before sunset. If the wea¬ 
ther has been fair and drying the first day, and is so 
the next, the curing may be so well completed in 
the two days that it will do to go into the barn or 
stack, unless there is a very large burden, or it is in 
a very green state. The cocks should be opened on 
the second day after the ground has become dried 
and warmed, and the hay should be thoroughly sha¬ 
ken and left so light and open that the air will im¬ 
mediately strike through it; and it will generally 
be necessarjr to turn it in the middle of the day to 
ensure its perfect dryness. Should the weather on 
the morning of the second day appear unfavorable, 
the hay may stand without injury till the third day ; 
or if it should be spread out on the second day, and 
should fail of being sufficiently dried, it should again 
be put in cocks, and the drying completed the first 
favorable day. In putting it in the barn, an advan¬ 
tage maybe derived by letting it remain on the wa¬ 
gons, when practicable, overnight—especially such 
loads as are least dried. The partial heating which 
it will undergo in the load, will greatly aid its cu¬ 
ring, and the tendency to fermentation will be bro¬ 
ken up in unloading, by its exposure to the air, and 
it will afterwards remain in an unchangeable state, 
so long as kept dry. 
Clover makes good hay if cut at the right time and 
rightly managed. The writer, after having tried 
various modes of making this kind of hay, gives the 
preference to making it chiefly in cocks. It can be 
made in this way with less expense of labor, and 
the hay is superior in quality to that produced by 
any other mode. The medium, or what is common¬ 
ly called the southern clover, is the best for hay, as 
its stems are finer than the larger, or northern kind. 
It is best to cut it when the greatest number of 
heads are in full bloom, and as they do not all bloom 
at once, the first which come out will, of course, 
be turned before the majority will have reached that 
stage. 
When the swaths are wilted, they may be pitched 
into cocks with forks, taking care to lay up the fork 
fulls in such a way that the hay will stand the wea¬ 
ther, which is easily done with a little care. It 
may be put in such cocks as will make forty to fifty 
pounds each, after it is dried. If carefulfy put up, 
it may stand in this situation for several days with¬ 
out injury. It should be examined from day to day 
to see how the process of curing advances, and 
when its appearance and the prospect of fair wea¬ 
ther indicate that the curing can be completed in 
one day, the cocks should be turned over so as to 
expose the bottom to the sun, and they should be 
lightened up a little, in order that all the dampness 
shall be driven off. It should be handled carefully in 
loading, lest the driest portion should be broken up, 
and the heads and leaves more or less wasted. Clo¬ 
ver that is made in this way is not liable to heat in 
