Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1855-08-09

HAY AND HAY MAKING.

A seasonable subject, truly, but one upon
which we can hope to say little that will be
new to all our readers. But there are some
things which need to be repeated, as the season
for attention to the subject returns, so we recall
some facts and suggestions on hay and hay
making. In what stage Of its growth grass
should be cut and how it should be cured, are
questions Of considerable Importance
questions which are not authoritively decided.
We will state some facts relative to both sub
jects-drawn fiom chemistry and practical
analogy--but bearing more particular in favor
of early cutting and shade curing, which are
thought by many of our most intelligent farm.
ers, to secure the greatest nutritive value of
the hay. .-e.
Chemistry shows us that all plants contain
the largest amount of matter soluble in water
at the period Of towering, and that the sugar
and gluten of the grass, and few other sou-
BILE ingredients, constitute its chief value as
food for animals. These rapidly diminish as
the seed forms, changing into insoluble woody
fibre, and the hay, which should as far as may
be, resemble grass in its most perfect state, is
worth much less if not made until after that
period. There are but few exceptions to this
rule, as the Kentucky blue grass, the June
grass and some others, which furnish but
light amount of stem aud are most valuable
for their leaves. They continue growing
through the summer, and hence may stand for
l. past the Towering age benefcially.
Those who advise cutting hay when the
seed is fully formed, bring forth an argument
in favor of the practice, the fact that hay
made from ripe grass yields the greatest
amount OF extract when boiled, and must there
fore contain the most nutriment, but it is not
shown,th the boiling very imperfectly imi-
tates the process of digestion, and both analy-
Sis, and experiment with the living animal.
conhrm the fact that the best hay is that made
from grass cut and properly cured when near.
est the period of blossoming. .....,, 60.
me process of curing which shall most
perfectly retain the nutritive properties pre-.
sent In the plant is the best process. In drv.
ing NERDS for medicinal and culinary uses the
experience Of many centuries teaches that
drying in the shade is the only way to secure.
to the fullest extent, the desired object. Tn
making hay this cannot be entirely accom-.
Iplishsd, but the plan which follows it most
closely, that of curing in the swath and cock
is good and safe one-advantageous also,
as requiring less exposure to injury from rain
u, than any other.
| Glover hay and coarse herdsgrass especiallyi
need to be cured in this way, as when dry,
many leaves and blossoms drop off and are
lost by the handling necessary to gather and
secure them. When moved let the grass get
fairly wilted and the external moisture dried
Oft while in the swath, with perhaps a single
thorough shaking up and spreading, and then
put it into cocks, and it may be secured with
very little loss. The partial fermentation OF
sweating which it undergoes causes but
slight change in its constituent parts-save
that it separates the water therefrom-and,
after stand thus twenty-four hours; it needs