The Union and eastern journal. [volume] (Biddeford [Me.]) 1854-1858, 1854-06-30
AGRICULTURAL.
HAY AND HAY MAKING.

DR.. Holmes, Of the Maine Farmer, YER
truly remarks in relation to this subj ect
chat,
"rhe grass crop is one Of tn" most iin
pOrtant, At not the most Important OF al
to the larmer, the making or curing OF th
grass is an operation upon which turns, al
ter all, much Of the value Of the crop.
short growth, il well prepared, is more val
uable than an abundant one, spoiled by ar
iml roper management in making
The hay cru,' may well be considered n
one Oi great Importance to the agriculturist
being one of the principal products Of the
Farm, and the one ON which he relies for the
sustenance OF his live stock during winter
and considerable portion OF the fall anC
spring.
Yet while all concur in r'garding this
crop us of prime Consequence, there are bu
very lew, comparatively speaking, who adUpI
the same modes Oi cutting aud preserving
it. We know, indeed, Of no subj ct eln'
Lraced in the routine Oi agricultural en-
grossments, oi which there is eAunt d
greater discrepancy of opinion and practice
IL is important that some generl system
should be adopted, us well in the manage.
ment of this crop Us in that Of grain, al
least 80 lar as regards the time and manner
OF cutting and securing the product. A
late writer, in some judicious reflections up
on the Importance vi This crup, and the
modes ol curing it, says :-" That mode
which will secure as much OF The natural
juices as possib c, and in the cheapest pus
s'ble manner, is the one have endeayUred
To attain. Counting nothing Tor board and
team. we do not pay out = ,OO per acre ioI
cutting and securing our hay, at an average
of one and a halt tons per acre. I'm this
section Of the country the lands are princi
pally vi clay, and are quite Tree from stones
We lose ten times more Out of hay by cut.
ting too late than TOO early. Many let
their clover and herds grass stand till the
seeds are ripe, ana of consequence tie stems
become hard aud wiry u good share Of the
leaves have changed To brUwnish state, aud
the natural sap has lett the plant.
la cutting most, perhaps all kinds OF
grass, We think thu; the proper period is
that, when The whole system having re
timed its maximum develOpement, the
flowers have uniolded, and when there is
large dow oi rich and saccharine juice in
the stalks and leaves. Some species Oi
grass, it is rue, increase somewhat in bulk
after inaHescense, but with the majority Of
plants used Tor hay, the developement OF
the flower indicates. with suffic ent accura-
cy, the attainment Of their mdrimum excel
lence, and the time when they may perhaps
be most economically Cut. The article
ab''ve quoted, says -
:" 10 get a, the mos: proper time for cut
ting, let u inquire what rule the githerer
OF herbs adopts in filling his medicine chest,
or the disiiler his plants. In collecting
herbs and plants, they cut them rs soon as
they come into flower. At this period they
contain al their useful qualities, and by cut
ting at this period they secure the greatest
quantity of oil: but herbs that are cut aI
this period aud dried in the sun, lose much
more Of their invisorating und esssntia
qualities than they do if dried in the shade
Plans of all sorts, if they are cut in iul
yigor, AMI afterwards carefully dried, with
out any waste of their natural juices, either
by bleaching with rain or evapOrating in the
sun. contain u quantity OF n0urishing mat
ter nearly double what they do when allow
ed to attain their full growth, and make
some progress towards decay. When NOW
ing 10 delayed, as il is very frequently, ill
an advanced period Of the season, when
plants have not only reached their ultimate
growth, but begin to decay, this description
OF herbage must become tasl eless. dry. tough
and less nourishing. Also over care in dry
ing in the ho' sun, by bleaching the juices
OF the early gnsses. must produce similar
kind Of fodder
In curing clover hay, the principal value
OF which consists in The heads and foliage
we have observed. that when cut early and
cured in "g grass cock" as IL is called, the
hay possessed q much more brilliant and
beautiful appearance than the same quality
of grass, cut ut the same time, and cured
in the open air, or under free exposure Of
ten for prntracted period to the sun. BY
cutting this grass when the crop is in full
blussom. allowing it to remain in the swath
the frat day after moving, till nearly night,
and then tnrning it carefully with fork 50
rs o expose fresh and unwilted surface to
che night dews, and cooking il in the after.
noon Of the second day, in small compact
cocks, OF about so pounds unmade hay, to
the cock, it will make evenly and thorough
ly, and 10 may be pitched or even trodden
down in now, without being deprived Of its
heads or iuer leaves. The color will be a
most beautiful green, and the flowers will
DO almost as fresh in color as when cut
After cooking, let the weather be fair OF
foul, no opening or turning, (unless in case
of q prosrac cd storm) Of the +" grass cocks ,
should be allowed. lt is unnecessary, As
the hay will " cure" completely through
and the outside. when saturated with VA
ter, will soon dry Of, and Affect no harm
whatever to the hay. You will never $50
moa'dy hay, IL this method is adopted, ID
I'll" making, or curing il. In forming grass
cocks, The tork is preferable to The rake.
which Is OF service only in gathering up
the sea'terings, and regulating tho size and
shape Of the cocks. -