The Sumter banner. [volume] (Sumterville, S.C.) 1846-1855, 1853-09-21
IA G. RIG UL T u r A L
HHay Making.

HAY Making.
September and October arc months
in which economical planters will en-
deavor to make and save much hay, and
we have selected the following articles,
from the Maine Farmer, as acceptable
to them: ED.
RANDOM TnoUoHTs Amour HAVING.
The season of haying is at hand, and
perhaps q few thoughts with regard to
this most important harvest, may not
be amiss at this moment.
Although there are some sections in
Maine, where the grass Of the pres
cnt season is not extra, perhaps not
up to the usual point, yet, throughout
the greater part Of Maine, grass new
cr promised better or was more for
ward than at this present tine.-Thc
grass crop is one Of our most valuable
crops. Upon the use Of it during
the summer aud autumn, we are
dependent for the support Of our
cattle and horses. and other farm
stock; for our milk, butter. cheese,
beet, mutton, wool. &C., and during
the winter months, the hay derived
trom grass continues TO lis, though in
q less degree, all the above advantages.
God has SO created and adapted
The animal and vegetable kingdoms,
;;sshat there is a sort ef mutual dcpen-
dence; they support and sastain
each other
: You're OK is anorsahiaed being, which
organization, or frame, or body rs it
is more commonly called, is animated
with that mysterious something which
we call "lJe."
Tho body is made up ofvarions ma
terials, each Of shape and ingredient
peculiar to itself. The bones arc com
posed of carbonate Of lime, and held
together in their particular form, by
gelatine or glue. The hide or skin is
nadesup of fibres and gclatine. The
horns, and hoofs: and hair, are prin-
55cipally albuminous matter and lime,
the musles are iibres Of albuminous
and other matters, the fat is made up
2pf carbonaceous particles, and the
blood is composed, at certain points of
course, gilmore or less Of all these
matters, and Others peculiar to itself.
From whence does the OK Get
all these ingredients, and lay them
up within his frame in different parts
| thereof, until from being d small cali
which you can throw over your hend,
he becomes large and stately an
imal, weighing thousands of pounds!
from grass? The expression that
all flesh is grass is not merely a
figurative sentiment, it may be cor.
sidered a literal truth. The great art OF
haying, therefore, consists in so pre-
pairing grass, that it will keep perfect
ly through the winter, and yet retain
all the ingredients necessary to supply
nutriment to cattle.
40 These ingredients though made up ot
,sthe elements which under different
combinations form the living organism
of the OK, do not, howcy ,r, exist i,
the grass or hay, in the same com
binations as they do in the animal
They are separated and re-combinct
by the powers of digestion and other
functions Of the living organs.
The nutritive principles Of grass cx
ist in the form of sugar-mucilage
gluten, carbonaceous matter, &c. The
more of these are found in th(
grass, the better fodder it makes. A.
these substances becomes changed, as
the grass natures, and its seed be
comes ripencd, the whole being alb
\ sorbed or nearly so by the seed, i
is important that it should be cut, at {
period when it contains the most O
these substances di(lilsed Throughout,
Tire body of the plant, and this pcrioc
is found to be, both by common oh
servation, and by analysis, whcr
the plant is in blossom.
lfall the grass could be cut when
it blossoms, the changes Of these un
tritivo matters would be arrested, ant
the hay retaining them, would be j,
the best condition for nourishing stock
This cannot be done, and hence, farm
ers who have much hay to cut, find {
part of the crop less valuable fodder
than that which is cut at the mos
suitable time
The cutting Of the hay, however, i
- small part Of the art Of i,ayine