Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-07-19
Curing Hay.

Dr. F. simonton Of Maine, in some re-.
marks regarding the curing of hay, divides
the process into three methods, as follows
/ The old method, which originated in
days Of wooden pitchiords-' the more drying
the better : all the leaves aud seeds dropped
out and lost-all The fragrant aroma and nu-
TRENT juices gone into The air forever. This
wooden pitchfork method, from all we can see
and learn, is the very poorest, as it is the one
still most common in practice. Raking up
and spreading out, over and over again even
ia good weather, is about the idea Of this
over-dryng method
-. Let the grass be sufficiently dried to
remove all external moisture, and to wilt it
well,-such as well stirring it in one days
sun will do then put it in small punches
lightly forked up-not rolled-so to remain
till the interior Of the piles feels slightly
warm then for one day to be spread out and
tended as during the first day. when, if the
grass is reasonably ripe, and the weather toll
erably good it is fit for the barn. Two great ad.
vantages result from this method over the first;
less labor, and saving the most valuable part
Of the hay,-the leaves, seed, and Juices
which are largely lost in the other.
90. When every particle Of dew aud all
other outward dampness are of the grass,
NOW, and put 1t as soon possible, without
stopping for it TO wilt,-eertainy before any
moisture comes upon it, where it is to remain
in the barn. When it is all in, or when for
any reason the work is suspended for a few
days, cover the top Of the hay with foot Of
straw or other cheap material. 1t is claimed
for this method that it is great saving Of
time and labor and that every valuable prop.
erty Of the hay is saycd especially its juices,
so nourishing and 50 relishabe to the stock,
and which serve as a natural pickle to pre-.
serve the hay. In a few days the hay heats
and ferments, causing a dense steam to rise
to, and lodge in, the upper foot of the heap,
spelling it, hence the use Of the straw to
receive the steam and save so much hay.
Last year many of the agricultural pub
locations spoke Of this new NO. 81 method,
and advised trial Of it. But we do not so
much allude to it here for that reason-for
there is no absurdity so great that it does not
have powerful advocates somewhere the ia.
nous Farmers Club of New York city, which
so often sends out, through the Tribune, its
wordy-wise and often ridiculous advice and
instruction, being composed, it is said, Of
doctors without patients, lawyers without
clients and clergymen without parishes
but because it was last year tried in this To-
cality, the results of which trial, if known,
may lead to future profit And the person
who has tested the thing, who is a practical
and intelligent farmer, has kindly furnished
the following for publication;
DR.. 7. SIMoNroS Dear SIR In reply
to your inquiries respecting my experience in
putting hay green into the barn, | will state
that early in last haying season, before the
grass was fully ripe, one morning, beginning
at o'clock, the grass being perfectly free
from dew and all outward moisture moved,
by machine, two tons of grass, which with the
help of two boys | put upon the scaffold in
my barn by 2 o'clock the same afternoon
That was all did to it. 1t went through a
process Of heat and sweating which caused
the upper layer, perhaps 10 or II inches
thick, to spoil for eating purposes. All be-
low this proved excellent hay some Of the
leaves turned dark, but nearly all the useful
parts, which are lost by the drying method
being saved, it was very rich in fodder, and
was much better relished by the stock than
common dried hay. Specimens of it can now
be seen on my premises, and at the Select
mems Office in this town. / intend to cure
my hay in the same way this season on as
large scale as the weather will permit Gov
ering it with some cheap material, like straw
or refuse hay, would be saving Thanking
you and all who take an interest in these
matters, | am
" Yours respectfully,
WM. NJ LARRAnEE.