Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1863-07-17
Curing Hay.

grass when IN blossom second. dry ]; not
too much third. let j, 20 through the
sweating process before IL goes into the
barn On these three thinss depend your
quality of hay. Hay should be grass
preserved. The nearer 20 the fresh. ten
der. snecgient grass YOU ", il. better.
Could We have grass growing in winter.
how much better than hay. Well. hay i
an attempt TO do this as near As you can.
We iry apples and berries - tia; we nav
have them m winter. We put fruit in
bottles and exclude the air 80 as to have
II As near the fresh fruit Of summer a.
may be. Bat We can't have IL absolutely
fresh 90 We DO the best we CAP pre-
serve" IL 50 with grass-we preserve il,
and hay Is the result. Could Ne cut our
pastures when the grass is tender and
young. and save II in that state, wha, an
invention that would be. Perhaps IL viii
be. Perhaps il will be done. VIA;
feed such grass makes when cured we'll
for mich COWS and young stock. Horses
willeat mere matured grass. when fully
grown, viii do. To turn dairy into
meadow when the grass i &, for the
scythe. would no; be - well a. 90 turn Il
IN fresh pasture in June. But We can
not cut our pastures. There would b
too much labor TO harvest your grass
three or four times in season - economy
has something to do in hay-making
Grass, when in blossom. has Its fan
growth, except the seed. II i We; tender
in measure. and j; has one advantage
which no other stage Of the grass posses-
ses; II develops its sugar then. Especially
Is this the case with clover, whose head.
when IN blossom, Is globe Of sweetness.
It, large honey cells are evident enough.
This comes with the period Of blossoming
and with IL passes away. Clover then
should be cut wheo in blossom 20 secure
the sugar, a. well a. other properties
equally nutritious. which. ifthe gras. l.
kept standing longer. vanishes. The best
farmers have therefore, decided tia; the
olossOming time Is the best time 20 cut the
grasses, especially clover. When grass
Is ripe what Is IL good for > Certainly not
for pasture; and viii be better when il i
still farther dried and made hard? The
blossom finds it still tender. with ad-
ditional juices Of value, which, before
and after. II does not posses Hence, I
repeat. the poisoning time j. the time
for cutting grass
The next thing i, TO save IL a. near in
this state as can be. To dry 1t thorough
y. 80 that the tenderest part becomes
brittle and falls of in handling. VIZ no;
90. The stalk also viii become harsh
and Of a woody nature. There = word Of
sneh-We viii not call It hay. What
then mus; be done? Expose your hav 20
the sun and dry air-bctter dry air .lone
till il Is thoroughly wilted Theu the
moisiure-mere water-has pretty vel
escaped, AID the juices Of their properties
for they are very delicate and evanescent.
held lightly. The sun j. injurious. Il
bieaehes and evaPorates too strongly.
The best way i 70 cure rrass in theshade.
Hence the excellence Of kay when cured
10 the barn, scattered over rails,' a. i
often done when little grass i cut before
harvest has 80 in, and spread cut 20 dry
IN this way IL i the gresnest Of greens.
This is probably the best mode Of curing
hay but a. ]; j. practicable only 90
snail extent, 70 NC must resort % other
means.
When vel vilted, which viii take from
several hours 70 half day rake yoar bav
into winrovs Leave there. or make into
cocks; Timothy. larger. Here 20 it r.
main for about two days. or tuo day. and
half Then stir or spread apart a little
icave Tor a few hours aud then into tbe
NOV with b. A. it then roo. IN. 20 10
VII cone out-as green ,iuost a. the
grass Itself with a slight yellow tinge
which the -Featiny operations imr,r,sI
but did not inJure. The hay will sel
heavy and i isheavier than when dried
20 death bot 10 vii not spoil. dcpend %.
u. ii h clfre9. You have the saue gr,..
here Which sorecentiy was in full blossom
and % tender with juices. IL il s,m IN
blossom and tender with juices. And
when yo1 come n feed 10 ont in the win