Wheeling times and advertiser. [volume] (Wheeling, Va. [W. Va.]) 1839-1849, 1841-09-04

HAY MAklNG.-Extracts from a prize essay
published among the transactions Of the Highland
and Agricultural Society.
When the hay season arrives; and The weather is
lavorahle. and when 1 perceive by the height OF
the column Of mercury in the thermometer, and
likewise from the appearance Of the skies. that there
Is n likelihood Of It's continuing So. set a couple of
mowers 10 work very early in the morning, each al
tended by n bog or girl about twelve or thirteen
years ofage; and. as soon as the men have made half
a dozon cuts oflhe scyihc. the two boys or girls take
up the swatho and shake il out as Thin as possible
on the ground where il grew, there To lie aud wi
Their until after breakfast. On the return of the mo
wers irOm their breakfast, n stout, active woman he
gins 10 turn with a rake. in the direction of The sun.
the grass which was first shaken out; the men and
boys cutting down and shaking out the same way
as IN the morning. When the woman has fr ishcd
turning the carly cut grassss She Immediately goes
TO the spot where she began, aud shakes il all out
again as thin as she can, and, when finished. she
commences turning by large rakeiuls. where the
mowers resumed their work after breakfast. md
continues her task in the same manner as when she
began IN the morning. Away turning, as already
saiJ, m the direction of the sun.
On the people returning 10 the field from their din
ncr, the two boys Immediately begin 10 shake out
hat part OF the second turned grass which had moi
been accomplished before going To dinner. and when
that Is accomplished, they IN turning what
was las, cut, and then shake II all out again. Al
this period, the two mowers and the woman proceed
10 rake the first cut hay into what is called, in
England, Window; and one Of the men commences
with a pitchfork to put 1t into cocks or about tie
or twelve stones weight, and beiwceI five and 81,
hundred feet IN height. But ON no account is a
foot permitted To 60 upon il, for il canaot be put u,
too light, neither is II 10 be ropcd, for IL the wealth
er Is calm a few hours after it Is ia cock it will $,
compact ITSELF thGt il will require a very yiolon
| wind In ONTFIurn ~ Ilua Tho I.v ..l..I -
IN the course Of the day Will be-. a. rough this mod,
of treatment, be sufficiently dried aud secured b,
> The evening against ANY change Of weather which
may occur in The course of the night, and il vii
stand exposure TO a storm fully as well us the ha,
which Is - badly mlsmanaged in Scotland by tn
improper system nj the present time. So far ia,
D process only relates 10 getting quit of the redundan
sap ia The heritage, but If The hay gets rain or an
adventurous moisture, either IA working or siackin
II must DC carefully dried off before putting into IN
stack. or so brisk n fermentation will cnsur, that com
busiion will inlallibly ensue,
2 The next part of the operation Is stacking Inc
hay, and this may take place, ifIhe weather contn
ucs line, on the second day after the last cock wa
pat up. In making this kind Of hay, The great an
! important object is 10 get ii 10 feunent or heai i
The stack Tor the purpose of causing il To evolve il
saccharIne quality. as in the mailing Of gram, ON,
- effected as fellows: II n round slack is intended
q let II cOmmJn stack be well crammcd full of hay o
straw. and placed erect on the ioundurIon where ID,
stack Is 10 he reared, and then begin building in tn,
usual way oil around IL with the first cut cocks, in
tcrmiyed now and then with a few Of those last pu
up, IN order 10 promote the icmen iaIion, and wheI
tIe stack gets as high us the top Of the bag, the
worker pulls II straight upwards, and so continue
working round and pulling up I'LL the stack is fin
ished. and in IlIis way a chimney is formed for In,
escape of the nascoat gas.
Shonld n long sack be prcicrrcl; Then a chime,
must be brOugl, out uI the peak at each end, ana
one IN the middle by The same means, IL n large ma,
OF hay Is put in the sta ck; and, in conclusion, | re-
commend that these vents shall hot be closed for a
month, or while any percePtiblc fermentation is GO
ing On.