Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1855-08-18
AGRICULTURAL.
MAKING HAY WITHOUT SUNSHINE.

-"hhiN" hAl VIII HUT SUNSHINE.
We shall not attempt to set up any new no.
tions at variance with the maxim, make hay
while the sun shines" But it is sometimes
the case that farmers have not all the sunshine
they want in curing hay. The present season.
haying was begun in this vicinity BY the first
Of July, but owing to catching" weather, the
work did not make much progress till the third
week of the month. 1t is true that great Dor
ton of the grass increased in weight during this
time, but it is equally true that another portion
lost more than it gained, and should have been
cut it it could have been cured.
What is the best course of hay-makine when
sunshine is uncertain, and rain threatens or
falls every day or twol We believe leaf
could be borrowed from foreign practice which
would be useful to us under such circums,an-
ees. Instead of spreading out the hay day
ai'er day at the risk of its being caught in a
shower, we should endeavor to cure il in part
by Its own heat. After the external moisture
has fairly dried off the mown grass-or still
further dried, according to the weaiher--put
It IN cocks which will make half hundred of
dry hay each. II hay-caps are at hand--and
they should be where hay is worth twenty
dollars ton-put them over the cocks. But
If the hay is properly put up in this way, it
VIII not get much wet unless rain continues
long time. 1t will undergo degree of fer
mentallon, will heat, more or less, and this will
expel the moisture from its stalks, producing
sweat. The fermentation Of course mus, be
watched, lest il be too far and become destruc
tive. The first stage is the saccharine, or sugar.
producing stage; the hay is made sweeter in
consequence of it,, as malt is sweeter than bar
ley. The carbon Of the hay assumes this form.
IN which 1t is more soluble, and more readily
asslmllated IN the process of digestion. Bu,
II The fermentation goes too far, the sugar is
converted into acid, and its nutriment is lost.
The hay must be watched, therefore, and if the
heat is too great-which can DO readily learned
by observaiion--it must be reduced bv oiyino
II access to air. Exposure for only a yerv
short time will check it, Let The curing pro-
cess go on IN this way ill the hay has passed
through the heat and become cool.
Hay made in this way is of the very hos,
goali'y' as our experience has fully proved.
'hongh we do rot say it is the most expedent
system IN dry weather. We know some ofour
farmers may have their doubts about The quality
OF nay thus made. But did they ever offer
'helr cattle any English or Dutch hay
A gentleman in this vicinity who imported
some Jersey cows last season, carried to his
iarn several bundles Of hay which were sen, in
'he snip to feed the cows with. 1t was mass
OF long line stems and leaves, of duh brown
eolor' and was thought far inferior to the BRIGHT
sIoen Yankee hay which the gentleman pro-
euoeu from his own land. But on trirl il was
,ounu u'as ms brown stuff was preferred, not
oniy by the newly imported Jersey cows. but
ny every animal on the farm including horses
II was tried long enough to prove that il was
not because it was new thing tina, the stock
,iked H. they liked it because twas best We
nave known similar results in many other cases
boston Cut.