The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1875-07-08

lothian, who had long been proud of their
sweet and fragrant haymows, as had their
ancestors before them. He knew very we'll
that no cattle-feeder in that town would lie
willing to throw aside that delicious wisp
of hay which he had twisted out of his NOW
and applied to his nose with so much pleas
ure, season after season. and to substitute
for 1t dark colored, dismal-looking, I'M
fragrant handful of grass, cooked by self
generated heat, and barely escaped from
Spontaneous combustion. If he had any
other reason for criticising the school-mas-
ter's statement, he did not allow himself to
recognize it, and he felt confident that the
school-master himself was free from all
suspicion. But, however, this may be, he
took the floor and announced himself in ia
vor of the old-fashioned method of making
hay, as one which had stood the rest of
time, and which, should never be displaced
in favorable climate like ours by any new
tangled notions got up by those who had to
make their hay the best way they could.
81 see no necessity" said he, "for adopt
ing any new plan.of haymaking, so long as
we are or ought to be satisfied with the old
one. 1t is all well enough for young men
to be constantly exploring out of the way
theories, to crafty their ambition. and to
crafty the public, If possible, with a nov
city. Bnt every sensible and practical man
must know that plan which had borne the
test of time and had secured good repu-
tation to community must be good one,
and ought not to be laid aside merely to
crafty within, or to test a theory. am
sure my old father understood how to make
his hay, and the condition of his cattle and
horses showed that he was right. How Of
ten have taken part in that labor of the
farm, and how well do | remember the
beauty of that early morning scene, when
vigorous band of young men cut their
way through the dewy grass, and were
ready for the MONDAY sun to do its share
of the work. Hay cut thus early In the
day, we'll dried until o'clock, raked up
and cooked, opened the next day as soon
as the dew was off, and hauled into the barn
during the heat of the early afternoon, was
always sweet and fragrant and nutritious.
1t filled the barn with its delicious odor
and to the very last spire it was eaten by
the cattle, who enjoyed it almost as much
as they did the luxuriant grass in June.
learned by observation in my early life that
such hay as this could not be made by stor-
ing the grass when half gretn-nor by al
lowing the hay to get wet with showers
nor by exposing it to the dew. / was told
that dew was more injurious to hay than
rain, and that hay should always be made
up into cocks long before the dews begin
to fall. And l do not doubt it. know
that hay thoroughly wet with dew is very
liable to mldew and l am sure that hay
once widowed can never be restored to its
originally good condition. think can
always Judge of the skill and industry of
farmer by examining his hayfields towards
evening. If the hay there is left in the
swath or is simply drawn together into win
N hp pynpcp1 n thn damn ninbt mir
l doubt the thrift and knowledge of the
banner. But il, on the other hand, ind
the field studded with hay-cocks carefully
made up before the sun gets low in the
Heavens, am confident that the work of
that farm will be well done, and that when
l wish to purchase good hay | can find it
there. Now, during the last week in June
and the first two weeks in July, we have
weather and length of days adapted to such
mode of curing hay as this. 1t is seldom
that in these weeks we are visited with
drenching rains. And when we consider
that this is the time when most of our grass
is best fitted to be cut. l think we ought to
avail ourselves of this season to do our hay
ing in true American style, as we set apart
certain days in autumn for harvesting our
crop of roots and fruit.
81 do not believe in abandoning the
good old ways Of our fathers, MIR. Prcsi-
| dent, until we can, at least, find better.
Let us, then, cut our hay in the morning.
make it during the heat of the sun, cock it
up thoroughly for the night, open it the
next day when the ground is dry, put it
| into the barn while it is dry and warm,
| apply little salt to it as it goes into the
NOW, and then invite every advocate of the
black hay system to delight in its fragrance,
and to witness the avidity with which cat
tie will devour it in the hard cold days of
winter.
81 am willing to recognize the value of
the service OF those young men who bring
their book knowledge into our common
schools and engage in the useful occupa-
ton of teaching the youthful minds of this
generation. But | would suggest that
they stop there and not rush into subjects
which they do not fully understand, or in
terfere with the arrangements to which
older and better men than they are devot
ing their minds and hearts"
The last sentence of his discourse DR..
Parker delivered with with unusual en-
phasis, and with fiery glow in his eye
which disturbed those who knew him well
and surprised and astonished the entire
club, and was under stood by no one
present except himself and the school
master.
had Inck world boya II lin, iii, rator,aJ
mon tbe doctor Will, n v 0 sn;rit
He oovn m acconnt nf tho etfoot of boat"
inc IN The NOW nnon what !. coi,oJ hio"L
grass, kind of upland salt hay, which is
cd ho,r -. W W.. .s'e 'nu nI uJe ,
nnrovod ;,,a1i, o y. 1.m d a' nav III,
n anpWu ~ pua,'y' anu maui SsPcola'iy
storoJ IT,, W Ga..o, oy po,ns aooiuoh'ai,y
h,, haat;nm wa. I iho ha , ouicu' anu
iofo ". ~ Ia" ooon pi.Shcu osel
fo.' oua '"u hoasnS pooess i;au sono 'oo
,,ai,,a and ny ~, tn1 oueo. was W incica1c Tue
,on. II u .no nay w .e,y comsi , eA-
, III NV " was uonI NC eoulu not Tell
WELL ny .he u1yc,opihent Oh sugar. OF
ssa.on, or "ha'; Dut lnc improvement
was manifest anu taught nm that Ger
!aiii athount Oh fermentation was vaIuapie