1 Oor., 1897.] QUEENSLAND AGRICULTURAL JOURNAL. 285. 
Stacking Hay. 
From the Lynn Advertiser (King’s Lynn, Norfolk) we take the following 
remarks on stacking hay by W. J. Malden :— 
Some few years ago a man disappeared in a singular manner, and the 
discovery of his whereabouts was of a sensational nature. The occurrence 
happened near Enfield, in the ‘‘hay country.” As is not unusual,a man, on the 
look-out for work in the hay, applied for ajob at a place where a hay-stack was 
in course of being built, and was set to work on the stack. Chance labour 
attracts little attention in the hay country, but his fellow-workers were 
surprised he did not turn up, chiefly commenting on the fact that he should 
haye gone off without asking for his day’s pay. The circumstance faded from 
the memory, but it was brought back very vividly during the following 
winter, for, when trussing out the hay, the man’s body was cut into, and 
his clothes were recognised as those of the man who had disappeared. 
He had evidently made his bed on the stack, and been overcome by 
the fumes and gases given off by the fermenting hay. He doubtless 
sank into the light hay, and, when the stack was laid out again next 
morning, a fresh lot was thrown over him, so that his presence was not noticed. 
This incident was related to me by a man named Goodship, who was at work 
on the stack at the time of the occurrence. It might be taken that the man 
was smothered by the grass and suffocated in that way, but a hay-stack, when 
freshly built, always ferments to some extent, and the fermentation is 
associated with the giving off of carbonic acid gas and volatile hydro- carbons. 
The carbonic acid gas is well known for its poisonous effect, and the volatile 
hydro-carbons include among them alcohols. In this case there was no 
extraordinary fermentation, but sufficient of these carbon compounds were 
given off to killthe man. ‘This shows that they must be considerable, and the 
fact is one which bears in no small degree on the condition of hay when put 
into the stack. Any of these carbon compounds given off originate from 
the carbo-hydrates, which, where existing in a soluble condition, form 
a very important portion of the feeding matter in hay. ‘The heating 
of hay cannot occur without loss of the carbo-hydrates which exist 
in the form of starch and sugar; one of the main objects of hay- 
making is to preserve these. If hay is allowed to become  over- 
heated, an undue amount of these is lost, and the hay, is consequently of less 
value. At the same time a slight fermentation effects a useful purpose in 
developing the ethereal odours which are associated with the best hay, and 
which render it more attractive and more palatable to animals; so that it is. 
found in experience advisable to cart the hay before it has become so dry that 
_ fermentation cannot ensue. Experience alone can tell what this point is, and 
according to the amount of leafy herbage, especially of such succulent plants 
as plantain, dandelion, &c., the extent of drying has to be regulated. ‘This is 
recognised by most makers, who express it that the grass has “a thick 
bottom.” ‘The present is a season when there is a considerable amount of 
bottom growth, so we need not be surprised if the next few weeks reveal rather 
more than the usual quantity of hay-stacks which have got too hot, and have 
to be turned to prevent firing. Good hay-making is effected specially in the 
direction of getting rid of the outer moisture; for experience shows that, 
within limits, mould rarely forms in stacks which heat, because the hay was put 
together in too green condition if dried outwardly, while, even though the hay 
be over-made but damp through want of proper handling, the stack is sure to. 
