Los Angeles daily herald., 1874-04-03
Scientific Having.

The New York Tribune treats the
cutting and curing of hay thus con-
cisely: at is not by its bulk alone
that the value of the hay crop to the
community should be measured, but
by its nutritive quality, the quantity
of wool, butter, milk, meat, etc., into
which 1t can be rnetamorphosed, and
in addition the amount of labor that
can be got out Of that portion fed to
working animals. Of the 100000
tons of hay raised in 1870 in the United
States, unquestionably large proper
tion was very deficient in feeding value
compared with what it might have
been. Many farmers, adhering to the
old fashion, still cut their hay when it
is dead ripe, spend four or five days in
making 1t, and during that interval
turn it over and over until the scorch-
ing sun has reduced livery much to
the condition of straw 1t is quite safe
to say that this portion Of the crop,
probably one-third Of theSwhole if not
two-thirds, is thus reduced in value for
feeding probably fifty per cent.
If the entire hay crop of the country
We're cut, when in, flower instead of
when dead ripe, the feeding value of
the mass would undoubtedly be in
creased one-fourth. That is, the money
value would be raised at least So per
ton, equivalent to over $50, O0O, 900 per
year on the whole crop. This is Sc
rious item for consideration at this
time when farmers feeling acutely the
lightnsss of theirpurses are endeaving
by every means to fill the vacuum.
In addition to cutting the method of
curing has a serious influence on the
quality of the product. When it is ex-
posed to the SUMS heat for q length
eneed period much soluble and digesti-
BILE matter is changed to indigestible
fibre and Its value for feed is lessened
proportionately. The English method
of hay-making may we'll be contrasted-
with ours, as well as its effect on the
market value of the hay. A few years
ago hay bore such price in the Eng
lish market that cargo from Ameri-
can meadows was exported thither as
a speculation. The venture was far
from satisfactory for. the, reason that
English feeders would only purchase
our hay at a greatlyless price than was
current for ours in the market. Their
hay is cured on an entirely different
principle from ours, which was found
to be q very poor substitute for theirs.
We cure by exposure to the sun-they
cure in the shade or in the cock. Our
method is destructive to the good
quality of the hay-theirs add to its
nutritive value. When hay is cut and
exposed to the sun and wind for six
hours all the moisture excepting part
OF the sap is evaporated. 1t is then
ready to be gathered into heaps or
cocks in which it will commence to
ferment and heat in twelve hours or
less. During this fermentation por-
tion Of the substance which would
have been changed to woody fibre had
it been exposed TO the sun, is changed
to starch andsugar; the flavor of hay Is
much more improved, and not only is
1T more nutritious, but is made more
palatable to stock by the process. The
excess of moisture is also carried off by
the heat, and Alter standing in the cock
twenty-four, hours it may be safely
staked away in the NOV. Besides, in
this condition it is perfectly safe from
changes Of the weather, and may re-
main in the field o week without any
damage in case of rain; especially If
hay-caps are used. The cutting may
then 60 on until the hay is all down
and cooked, when it may be hauled
without intermissiOn.n FRK-