Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1869-07-02

ished by cattle. A portion Of the green
hay was given 10 the cattle, and after they
had been feeding on It for a short time.
some Of the hay which had been cut after
harvest, and In which the seed was ripe.
was given 70 them, and they Immediately
stopped eating the green hay and com.
mencea at that which was ripe. The trial
was made several times, and always with
q similar result
Notwithstanding the results of this ex-
pertinent, Il is well known that when grass
is allowed TO come to full maturity, the
culms and leaves becomes woody and
hard and the greater proportion sac.
charine, or mucilaginous matter dis.
appears, being either converted into
woody fibre, OF absorbed by the seeds; in
this respect the rich, Juicy, succulent stem
OF unmatured grass acts as reservoir OF
magazine in which Ingredients accumulate
TO supply the wants of the future seed, and
II Is at the period the stem contains its
maximum OF nutritive matter that moving
should commence. The ripening of grass
fr seed tT'o-ates the quality of u Q
hay, and it therefore becomes matter Of
calculation whether it is more profitable
to make hay of good quality, without seed,
or bad hay with seed.
Experiments made in Scotland show
that Italian and perennial rye grass, mixed
with hay and clover before Towering,
when In Hover, and when ripe, iatten in
unlike proportion, so as to be valued at 6
pence per stone of % pounds, at 51S, and
8 pence. At the same time Il was found
that good oat straw was Just as valuable
as hay for fattening beef animals, when
roots, oil-cake, etc, were gwen as the
main food. With regard to the value of
different kinds of food in the production
OF muscle according TO Boussingault, hay
being taken as the standard at 10, it would
require 90 of potatoes, 35 of carrots, 61 of
turnips, of bran, 8 Of oats, of peas,
and 2 of oil cake. 1t is not to be sup
posed that any of these can supply the
place of the other.
Grass for hay should not be cut while
wet by rain or dew. When cut with a
machine, in good weather, il may be gath
cred into windows with horse hay rake
a few hours after being moved, and in the
| afternoon, made into light cocks contain
ing about 100 pounds of dry hay each.
The next morning, after the dew is risen
these cocks should be re-made, placing the
dampest parts on the outside. After few
hours exposure to the sun, the hay,may be
hauled into the barn or shed and packed
away for future use 1t is good plan to
scatter about one bucket Of salt evenly
over each ton Of hay, every forkful re-
ceiving an even share Of the salt When
managed in this way the hay will come
out in winter nearly as soft and green as
when brought from the field BY this
rapid process of curing, nothing is lost !;
the wax, the nitrogen, and the salts are
saved, and the risk of damage from rain is
not incurred. The salt prevents fermen-
tation, souring and mouldiness.
Sometimes long spell of unfavorable
weather makes the curing of hay a diff
cult operation, for the grass must not be
allowed to stand too long, or be cut down
and exposed to frequent showers. Under
such circumstances judicious management
will be required to save the crop from des-
truction, and make it wholesome and pal.
atable for stock. Damp hay may be stacked
with layers Of dry straw, being sprinkled
with salt to prevent heating, The straw
will absorb the juice from the hay and the
salt will make both acceptable to stock
In Germany they cure fresh cut grass by
packing it into bins or bales with one
pound of salt to 100 pounds of hay. 1t
comes out in the form of paste, which i:
much relished by cattle and Is very valua
BILE forage Western Rural.