White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1859-06-30
fot tge farmer.
Curing Hay,

The following from the pen Of VIM
Little, we copy from the fifth annual re-
port Of the Ohio Board of Agriculture
Much difference Of opinion AMI prac-
tice exists as to the proper time and man
ner of cutting and curing hay. A writer
in late number Of the Ohio Cultivator,
has called the attention of its readers to
the fact that the greater portion OF hay
made in this State will not winter stock
without loss of flesh. II this is true, which
/ have some reason to believe, it is a
fact disgraceful to our reputation as an
agricultural community. 1t becomes then,
q matter Of some consequence to know
what is the right time and which is the
best mode Of preparing grass for winter
food. 1t is obvious to the most careless
mind that the object Of the farmer ought
TO be to preserve the hay in the condition
most resembling grass in its highest per-
lection. Now this time is certainly not
before the blade and leaves are fairly
formed and done growing, because then
too much water is present, and the sac
charine and solid matter not fully devel-
oped consequently, drying it loses great
ly in weight and in nutritive qualities.
Neither is it { as most men suppose, when
the seed is fully formed and partly ripe,
the blade having assumed a yellow color.
because then the juices of the grass have
become converted into woody fiber and
seed, and the blade is bat little better than
so much straw. The right time must be,
then, when the grass is passing ont Of
blossom, when the juices of the stock are
still remaining there when the leaves
are still green, and the whole plant full
of those nourishing qualities which make
your cows almost believe in winter that
grass has come again.
The practice of your wives in prepar-
ing their garden herbs for use, will show
you my meaning:
They do not wait until their sage has
become dead and dry before they cut it.
The careful house wife watches the moment
when the herb is in the transition state.
When the Stalk, and the leaves, and the
blossoms, being fully formed, are Just
ready to change, then her sharp knife is
put in requisition-carefully is it spread
out to dry-carefully is it bagged when
dry; and, when sausage time comes, and
the bag is opened, the pleasant flavor i'm
paired to the savory meat gives evidence
that she is better farmer, in her depart
ment, than her consequential husband.
1t is perfectly easy to have sweet-smell-
ing green-looking hay come ont of your
NOV, in March. 1t wants little care ana
a little sound Judgment but when stern
winters blasts howl round your dwelling,
and yonr cattle crowd beneath your sheds
and under yonr straw stacks, you will be
amply repaid by their sleek looks and
sati6sed countenances, for the little extra
care you have taken.
When clover is sowed alone, great care
should be taken in harvesting. When
the growth is rank. it often happens that
it will fall down before it is fit to cut
When this happens it ought to be cut at
once and cured as best you can, or fed
out to your stock; but If it does not lodge,
it ought to be permitted to stand until
about half the blossoms have turned
brown, then cut it, and if the day is very
hot and sun shines bright, do not shake it
out but lei it remain in the sun, swarth
ing it once or twice in the course of the
day; this preserves the leaves which would
likely be lost by spreading out thinly in
the sun. In the evening rake it up and
cock it in small cocks.
If the weather is fine the next day, the
cocks may be overturned and shaken up
tightly, SO that the air will pass freely
through them. In the evening it may be
hauled to the barn, without any danger
of spelling. In cloudy or showery wealth
er the more time is necessary /; and here
Judgment must be your guide. Clover
hay thus prepared will keep cattle well
in winter and cause COWS to keep up their
supply of milk.
Timothy grass is always later in the
season than clover, and is generally about
ready to cut when the latter is harvested; il
ought to be cut when the pollen or BIOS
SONS are falling, as at that, it is in its high
est perfection as grass. The same general
rule for its cure may be observed as before
stated but it scarcely ever requires so
much time and care as clover, possibly
more woody fibre and less water. l have
frequently-especially toward the latter
OF hay making-cut and hauled in on the
same day. The day and the circumstan-
ces, however, were always favorable
when L have done this, and it will not
do to adopt it as a general rule.
By pursuing this method of cutting
both of these grasses, and indeed all other
kinds, you secure a speedy growth for
second crop, which would not be SO GER
tain, if left to become more mature, the
roots of the plants being partially or
totally exhausted by the process of ripcn-
ing. and general tendency to decay hav-
ing taken place.