Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-07-05
Cutting and Curing Hay.

H. L. Reade, of Hearth and Home, gave
his ideas on this timely topic as follows:
"The natural food of the three principal
classes of domesticated animals-horses,
cattle, and sheep-is grass, not hay or grain
When, therefore, civilization removes them
from state of nature, the artificial life to
which they are introduced should be as
near the natural as possible Six months
in the year our horses, cattle, and
sheep Tin the country live on their natur-
al food IN providing for the other six,
we should prepare for them something as
nearly like their summer diet as possible.
1t should not therefore, be matured stalks
dried, but preserved grass. All grasses
reach their highest point of excellence,
considered as food, when they first come
into blossom. The vital elements are then
scattered throughout the entire plant,
which in no part has suffered the exhaust
ion and loss attending the complete or even
partial Development of the seed. Grass,
then, should be cut when the blossoms first
open. Practically, if the grass on any Civ
en- farm is mainly of one variety, it is bet
ter to begin cutting before it reaches even
this state of maturity. Timothy and red
top head about the same time. If we wait
for the appearance of the blossoms before
we begin, we shall have the matured seed
and the weedy and almost worthless stalk
before the end is reached. In the matter
of clover if it stands erect it is safe to wait
till one-lalf the blossoms begin to turn,
never later. The other half will be so per-
fected il growth that there will be no loss
in quantity or quality. If lodged it should
be cut much earlier, as the decay at the
root will more than counterbalance any
growth elsewhere. In regard to grasses
not specified, the same general rule will
apply, bearing in mind that it is always
better to Gu: considerable before it reaches
perfect maturity rather than considerable
afterward Next and most important, how
shall this grass be cured so that it can be
packed in bulk and be kept without injury
until sucL time as it is needed for food, and
yet retain most Of its nutratiye properties
The best way, as it seems to me is this =
If there is reasonable promise of a fair day
the moving machine should be started a
five o'clock the night before, and again a
soon as thedew is off in the morning. B,
= II, all the grass that can be handled vii
be cut Then, transfer at once the hors
from the machine to the tedder, and p
over the field once before dinner. At
o'clock, start the tcdder the second time
- At ,, attach one Of the span to the hors
rake, and by / o'clock the hay cut in tn
6 morning should have been pitched mo
-. rolled into tall, well trimmed cocks, con
=, tanning fom eighty to onehunIred pound
each. Let these stand until tie first tai
: day following, and then open and turn a
is needed. until ready for the barn. which
~. under ordinary circumstances, will not re
quire mote than an hour from the momer
- it is evenly shaken out to the time that tn
, transfer should be made to the load an
. from thence to the NOW. 1t will thus |
- cured evenly, every portion getting uearI
the same amount Of sun. The Juices wi
not be BAKED out of it. but dried in it, an
-; most of the natural flavor. sweetness, il
stead Of Icing exhaled, will remain 70 NAL
the mass Palatable As well a, nutrition
Generally speaking, / thin
- that farmers err on the side Of over rath
than under drying Grass cut when pc
J fectly free from dew. and getting a tho
-. ough and even wilt the first day and the
g cooking over night, if the weather Is a
\ the time favorable does not need mut
=; sun the second time it is exposed: in fat
-, if the air Is hot and dry, the less usual
- the better The suggestions made with T
- gard to tie mode of drying apply to the
meadows when the yield is a ton and a b.
! or more TO the acre. Where the grass
= thin and the tedder not needed | Won
~ advise that the hay be raked earlier in t
g afternoon and put into cocks, to stand oy
20. night, even though the first day's,un mig
l.: fit it for The NOW. Much Of the must
- hay comes of making the transfer from t
: field to the barn, when the air is charg
-. with moisture, as in cloudy days and ne
no nightfalI. Cleaning up, therefore ca
e day, has L, unfayorable as well as fay,
- able side, and, as it seems to me, is not
be ordinarily commended, especially VIII
:, the farmer has supply of cloth hay ca
-. which are eminently worthy place in
-. cry hay field. In conclusion, 1 urge I
49, observance of the following rules FIJI
80 Cut the grass As it Is coming into blosso
-, earlier rather than later. Second. Cut
-. when it is As free as may be from any me
- ture except its own juices. Third. II,
Io- special care not to over-dry. and be P
,ho ticular to dry evenly. Fourth. Make
IS transfer of the hay from the field to
49, barn at or near the middle of the day, a
- when the air Is dry and hot