American citizen. [volume] (Canton, Miss.) 1864-1890, 1875-06-26
Cutting and Curing Hay.

THERE is no one farm product the val
liable properties of which are more af-
or mode of curing than hay. 1t is true
that hay differs in its nutritive proper
ties according to the particular plants of
which it consists, as well as to the time
and manner of cutting and curing; still,
those plants which are comparatively
poor can be made into passable good
hay by proper manipulation, and the very
best rendered almost worthless by bad
treatment. We have often thought that
production and curing of heritage for
stock the less likely would it be to OBJ
tain it of good quality and in sufficient
quantities. The dryness of our climate,
as a rule, is especially favorable for
making the best quality of hay, and this
has, without doubt, tended to make our
farmers careless in regard to beginning
at the earliest practicable moment to Sc
cure the crops, as they know that good
haying weather is likely to continue for
an indefinite period.
bane of our agriculturists in many
branches of farming, but in none has it
produced more injurious results than in
hsy-making. The proof of our asser-
ton can be seen in the dried hay exposed
in our city markets and in the barns of
the farmer, as well as in the condition
of the animals forced to eat poor
quality of hay, which might have been
greatly improved in quality at no extra
expense by cutting early and curing in a
proper manner.
1t is well known and, almost every
where, conceded that hay-plants cut
down while immature and in succulent
stage contain much larger proportion
of starch, sugar and gum than the same
cut when nearly ripe. As the plants ma
ture, large proportion of these nutri-
tive properties is converted into woody
fiber, which. in a great part, is indigesti-
BILE matter, doing the animal very little
good, besides costing much labor in mas
tication. The longer grass stands after
arriving at its maximum stage of growth
the greater the loss of sugar and other
soluble matter, and the less digestible it
becomes. Even when cut down in a
thoroughly succulent condition most of
the grasses suffer some loss of sugar and
starch and undergo a degree of liquefac-
ton in drying.
Scientific agriculturists know the value
of early-cut fodder, but the majority of
our farmers still persist in delaying the
haying season until all possibility of
making good hay is past. With our Or
binary kinds of cultivated grasses the
appearance of the flowers is an unerring
sign of fitness for the scythe or mower,
and if q man has large quantity to Sc
cure and not sufficient as well as efficient
help to gather the entire crop he had
better commence few days earlier. But
in no case should the cutting be delayed
until the seeds begin to harden. The
same rule holds good with the legumes,
such as our common red clover, lucerne
and other similar plants, none of which
add anything to their nutritive proper
ties by being allowed to stand long after
they come into bloom. .
Green heritage cured rapidly is decid-
edly superior to that which is cured
slowly. This is another point in hay
making which many otherwise good
farmers fail to comprehend. The loss of
nutritive matter in curing hay is consld-
cradle even when the operation. is con-
Quoted in the best possible manner and
in the most favorable weather, but by a
very little carelessness it may reach SO
per cent. or even more. In good weather
grass cut in the forenoon may be raked
up into windows or small heaps in the
evening, and then left to cure further in
this shape if necessary. But it should
never be allowed to be wet with dew or
rain after the grass has once become
wilted, if it can possibly be avoided
Grass cut down late in the afternoon
may be left out in the swath over night
without any perceptible injury, but it is
poor policy to cut more in the morning
than can be gathered up at night. ALI
unnecessary exposure to light, air and
moisture should be avoided if good,
green, succulent fodder 10 the point
aimed at. Hay that is cured quickly is
not only better in quality, but looks bet
ter, the green color remaining more per-
fectly than when the process has contin-
ued slowly and through several days.
Cutting early in fine weather and curing
quickly are the two main points in max
ing hay of fine quality.-N. Y. Sun.