Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1846-07-09
agricultural.
Valuable Hints
RESPECTING HAY-MAKING.

Il RESPECTING HAY MAKING.
Why not adopt the same rule in regard to the
time of cutting clover and grass for hay, that is
followed in cutting medicinal herI s.-The OBJ
ect in both cases is to secure the intrinsic viz
tues of the plant In curing herbs, as all ac-
qualnted with he subject admit, the most prop
er time for cutting is when they are in full bloom,
and it is also admitted that they should be cured
in the shade, because if exposed to the more
direct influence of the sun and air, some of
their valuable properties would be evapora-
ted
We know there is some difference of opinion
in regard to the proper time for cutting grass
The advocates for ripe hay contend that there
is more substance in it, and that it will 90 far
Their in feeding stock, than that which is cut
while in blossom And so we suppose there is
still more substance in the scruboak bush, and
it would go still farther in feeding (not support
ing) stock Admitting there is more suo-
stance in ripe grass, is II kind of substance
which affords more nourishment to animals!
Plants at the time of Towering, contain
starch, gum and sugar; all of which are known
to nourish animals. In the formation of seed,
the stems and leaves are exhausted of these sub
stances, and the substance which remains is
chiefly woody fibre. But it may be said that
the composition Of woody fibre, starch and gum,
are nearly the same Admitted, but this does
not prove that animals are able TO extract an
equal amount of nourishmcnt from each. The
composition of a diamond, the hardest Of all
substances, may be said to be similar to starch,
gum, &c, carbon being the chief element Of
a but the digestive organs Of animals would
hardly be able to convert the diamond into Or
gained tissue And though woody fibre, if
eaten by cattle or sheep, might stick to the ribs,
we think the ribs would not acquire from it
much fat or the system much strength.
In some parts Of the country animals are
actually tattcncd for market. on hay alone -
This may sound strange to those who feed their
stock only with clover and timothy which has
gone to sced for we presume their stock was
never thus fattencd But where this object is
attained, the grass is cut when it is quite green,
mot past boom) and made and preserved with
great care. 1t is true there are some kinds of
grasses,-as the spire grass, or Kentucky blue
grass, tPoaprotcnsis) which makes but little
bulk in seed stalks, the chief growth consisting
of leaves which spring from the root. The
greatest value in fodder would be obtained in
such cases by allowing the crop to grow till it
had acquired its greatest bulk. This remark
however by no means applies to clover timothy,
or the grasses usually cultivated for hay.
In making hay, we would expose it to the
sun and air no more than is required to effect
its preservation, for the same reason that is above
given in reference to curing herbs, Clover can
lbe cured-indeed it is more conveniently cured
with but little exposure to the sun. If it is
not wet, and is fairly wilted, it may be put with
forkes into cocks, which will weigh when dry
about fifty pounds each, and will efectually cure,
Timothy also may be cured in the same manner.
The finer grasses, when thrown into body,
, pack more closely and afford less space for the
air; consequently they require to be more thnly
spread in making.
Excepting with clover, which we never spread
9 out of the swath our practice has been to spread
out the swaths as evenly as possible, if the bur-
i, den is stout, as soon as the dew is off; in the
afternoon, rake and cock it before the dew falls
i We prefer putting it in cocks, even if it is no
y more than wilted, because the sweating it will
there undergo in the course of twelve hours, will
4 much facilitate the making, and if the grass i:
coarse aud hard, it will render it much more
T.. soft Besides hay that has been well sweatec