Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1869-07-01
farmers geqartnlsllt.
Making Hay.

MAKING nay.
Last week we gave some sugges-
tions on hayihg. We now giye some
further advice. The QAip asmer
says: " S.
Don't dryS your Id Ses hacif.
Hay may be.dried till "a Sas Worth
less as straw AS a;eeod cegfee ma s
ker would say. 'sDon burn 3onr cof
fee, but brown it,, $50 ne say don't
dry your hay, but cdgs It Our good
old mothers who relied upon herb
tea instead ofi"potheeafy icihe
gathered theirherbs .HAilelia bl6sscro.
and cured them in the a|saae, This
is the philosophy of making good
hay. Cut it IN the blossom and cure
it ia the ahaEA Il The sugar of the
plant when it is in a bloom is in the
stalk, ready to form the seeds. If
the plant is cut earlier, the sugar is
not there;Oi6letertthe sugar has be-
come eenpertedto woody matter.
Hay should Tbe well wilted in the
sun, bet epseAh Ethe cock. Better
to be a)htaefeo green than too dry.
Ii, on putting it into the barn, there
is danger OF eating in the .mow,"
put on some salts Cattle will like it
none thsiesss&sqaseo Eas e blsF ~ z
Heat, light and dry winds, will
soon take the starch and sugar, which
constitutes the goodness of hay, out
of it; and the addition of showers
render it almost worthless. Grass
cured with. the least exposure to the
drying winds and searching sunshine
is more nutricious than if longer ex-
posed, however good the weather
may be. If over cured, it contains
more woody fibre and less nutritive
matter. eGE4I
The true art of hay making, then,
consists in emitting grass when the
sugar and starch are most fully de-
veloped, and before they are convert
ed into seed and; woody fibre; and
curing it to the point when it will an
swer to put INTO the barn without
heating, and no more.
The Valley Farmer says:
The whole science of hay-making
consists in three things: First, cut
the grass when in blossom; second,
dry 1T mot much; third, let ita'go
through a sweating process before
il goes into the barn. On these three
things depend the quality of the hay
Hay should be grass preserved. The
nearer to the fresh. tender, succulent
grsssayoa get it, the better Could
we have grass growing in the winter,
how much better than hay. Well,
hay is an attemptsto do this as near
as we. can, We dry apples and ber
ries SO that wegvmay shave them in
winter. But we can't have them alb
solutely fresh, SO with grass, when
in blossom, has its. full growth, ex-
cepting the seed It is tender, in
measure, and it has. one advantage
which no other stage of the grass
possesses-it developes its sugar
then. Especially is this the case
with clover, whose head, when in
blossom, is "a globe Of sweetness.
The best farmers have decided that
the blossoming time is the best time
to cut the grasses, especially the
clover. ia When grass is ripe, what is
it good for Certainly not for pas
ture, and will it be better when it is
still further dried and made hard.
To this the n. Y. Farmer adds:
The object should be to save the
grass as nearly as possible in this
condition. Expose it to the sun and
air until it is, thoroughly wilted.' By
that time most ofthe moisture, which
is mere water, has escaped. and the
juices, holding in solution the nutri-
tive properties, are retained, and in
themselves not spelling, but keeping
the hay soft and .pliant. Continued
heat will evaporate these, and rains
and dews will soon remove them and
leave dry, almost. worthless stalk.
The sun is injurious. 1t bleaches
and evaporates too strongly. The
best way is to cure in the shade as
much as possible, and that is best
done in the cock. Cured in this way
it is fragrant, nuturious; and greenest
of green. tAdSgkA 81
To DESTROY THE ODoR OF ONIONS.
Many persons are fond of onions,
butA on account Of The strong aroma
proceeding from them they hesitate
to eat them. The odor, however, is
very easily neutralized. If person
who has INDUCED in them will but
chew lump of assafetida as large
as q marble, or carry about with
them small vial full of sulphurated
hydrogen, from which he will occa-
sionalN draw the cork, the smell of
the onions will be entirely unnoticed.
R Persons who use kerosene
lamps will abes glad to iearn that if
the wicks are soak ed in strong vine
gar for twenty-four hours and thor
oughly dried before being used all
smoke will be avoided the wicks
will last twice as long and increased
brilliancy will beobtaineds t0
& Lemon juice, taken in water,