The Albany register. [volume] (Albany, Or.) 1868-18??, 1869-08-14

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the culns dnd leaves become woody and
hard, and the greater proportion Of the
saccharine or mucillaginous matter dis
appears, being either converted into
woody fibre or absorbed by the seeds; in
this respect the rich, juicy, succulent
stem of unmatured grass acts as reser-
voir or magazine IN which ingredients
accumulate to supply tho wants Of lire
future seed, and it Is 1T the period Tire
stem contains it's maximum Of nutritive
matter that moving should cofumenee
Their; pening Of grass for seed dcteriorates
the quality Of the Any s-apSl ik.hecomes a
matter of calculation whether it is better
70 raise good hay without seed, or bad
hay with seed.
Experiments made in Scotland show
that Italian aud perennial rye grass,
mixed with hay and clover before fower<
ing, when in flower, and when ripe,
fattcn in unlike proportion, SO as to be
valued~at six pence per stone Of twenty
eight pounds, at FIVE ahd one half and 1--WE
pence. At the same time it was found
that good oat straw was just as valuable
as hay for fattening beef animals. when
roots, oil cakes, etc, were given ais the
main food With regard to the value of
dffiHG'.+ent kinds of food in the production
Of muscle, according to Boussingault, hay
being taken as the standard at 10, il
would require % of potatoes. 50 of car
rots, 81 of turnips, 8 of bran, 5 of oats,
8 of peas, and 2 of oil cake. It's not to
be supposed that any Of these can supply
the place of the others.
GLASS for hay should not be cut while
wet with rain or dew When cut with
machine, in good weather, it may be
gathered into windrows with horse-hay-
rake, few hours after being moved. and
in the afternoon made into light cocks
containing about one hundred pounds
of dry hay each The next morning, !.
after the dew is risen, these cocks should
be remade, placing the dampest parts on
the outside. After a few hours exposure
to the sun, the hay may be hauled into
the barn or shed, and packed away for
future use. It is a good plan to scatter
about one bucket of salt evenly overeach
ton of hay, every forkful receiving 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 by rain is not in
CURED. The salt prevents fermentation,
souring and mouldiness.
Sometimes long spell Of dry weather
makes the curing of hay difficult ope-
ration, for the grass must not be allowed
to stand too long, or be cut down aud
exposed to frequent showers. Under
such circumstances judicious nafage-
ment will be required to save the crop
from destruction, aud make 1t wholesome
and palatahle for stock. Damp hay may
be stacked with layers Of dry straw,
being sprinkled with salt 10 prevent
heating. The straw will absorb the juice
from the hay, and the salt win make
both acceptable to stock In Germany
they cure freshly cut grass By packing
it into bins OF bales with one pound Of
salt to one hundred pounds Of hay. II
comes out IN the form Of paste, which
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