Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1867-07-11
farmers 9spmtnatt.
Hay Making.


Before this number of the Observer
reaches its readers. some OF them
will have commenced their haying.
This is an important part OF the
farm work, and is deserving OF ali
the skill and attention that can be
brought to bear upon it. The proper
time for cutting. is a point on which
there is some difference OF opinion;
but it is generally conceded that
from one cause or another, much
grass is left to stand too leng, and
thereby decreases in value.
Clover is the earliest of the grass
crops, and in this latitude is now
fully ready for the scythe. It one
of the most difficult to cure proper.
ly. It should be cut while in ful!
bloom, certainly before one-half OF
the blossoms have turned. 1t re-
uuires considerable care to make
clover hay; but if well done, 1t may
be ranked among our NEST valuable
varieties of hay. Cut it, if possible,
after the dew has dried off; stir it as
little as possible and allow no dew
or rain to fall on it after it is dried.
A very little moisture will suffice to
spoil clever hay after it is once
cured. The practice in vogue in
some parts of the country is suscep-
tible of grest improvement. Hay is
frequently allowed to stand out too
long after being made. The object
is, or should be, to retain all the
juices as perfectly as possible by
drying, and as soon as this is effect
ed, the hay should be housed. Some
farmers prefer to cut and cure large
quantities, and allow it to remain in
Geek for several days, in order to do
the carting as much as possible at
one time. This is sad mistake, as
the value lest in the decreased quail
ity of the hay would more than re-
pay the trouble of giving it attention
at the proper time There is no ad-
vantage in our changeable climate,
in cutting whole fields and allowing
the crop to be exposed to drenching
rains and scorehing suns.
We extract the following from
Flint ON Grasses" in regard to cut
ting or curing clever; promising
that four or five days is lsnger time
than will be necessary in good wealth.
er to prepare clover to be hauled in
The time of cutting grass de-
pends upon the use we wish to make
of it. If for working exen and
horses, I would let it stand till 6
little out of the blossom; but if to
feed out to new milch cows in the
winter, I would prefer to cut it very
green. 1t is then worth for the
making of milk in the winter almost
double that cut later. As to the best
modes of curing clover, my OWL
experience and observation accord
with that of several practical farm
ers who write nae as follows:
sMy method of curing clover i:
this: What is mown in the morning
leave in the swath, to be turnes
over. early in the afternoon. A
about four o'clock, or while it is still
warm, / put it into small cocks witt
a fork, and, if the weather is favor
able, it may be housed on thu
fourth or fifth, day, the cocks being
turned over on shemorning of thu
day it is to be csrted By so doing
all the heads and leaves are saved
and these are worth more than tn
stems. This has been my metho'
for the last ten years. For neV
milch COWS in the winter I thinl
there is nothing better. 1t will max
them give as great flow of milk a
any hay, unless it be good rowen."
Another says: "When the wealth
er bids fair to be good, I NOW it al
ter the dew is off, and cock it up al
ter being wilted, using the fork in
stead of rolling with the rake, an
let it remain several days, when it
fit to put into the barn."
And another: II NOW my Glove
in the forenoon, and towsrds nigh
of the same day take forks an
pitch it into cocks and let it stan
till it cures. The day I cart it,
turn the cocks over, so as to air tn
lower part. 1 then put it into tn
NOW with all the leaves and head
on, and it is as nice and green q
green tea / think it worth for mile
cows and sheep as much per ton
English hay" And still another
81 have found no better hay for farl
stock than good clover, cut in seasol
For milch COWS it is much bette
than Timethy. The rowen crop
hot+o, than anx nth ar for aalvce -