The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1875-07-10

F lAt!e Is no one iaIlll prOouCl the Naluaoi
properties OF which are more affected by
slight variation in time Of cutting and cul
ing than hay. 1t is true that hay differs il
its nutrtlye properties according to the pan
ticular plants Of which it consists, as well a
the time and manner Of cutting and curing
still, those plants which are comparativel.
poor can be made into passab!y good hay b.
proper manipulation, and the very best ren
Gered almost worthless by bad treatment
! We have often thought that the more tavora
bic the climate for the production and curin!
of heritage tor stock the less likely would
be to obtain it of good quality and in suttl
cient quantities. The dryness of our climate
\ as rule, is especially favorable for maxim!
the best quality Of hay, and this has, withou
doubt, tended to make our farmers careless
in regard to beginning at the earliest practi
cable moment 10 secure the crops, as they
know that good haying weather is likely tt
continue for an indefinite period.
! This advantage of climate has been TIT
/ bane of our agriculturists in many branches
of farming but in none has it produced more
| injurious results than IN hay-making. The
proof of our assertion can be seen in the
dried hay exposed in our city markets and in
the barns of the farmer, as we'll rs in the con
diton of the animals forced to cat poor
quality of hay, which might have been
greatly improved in quality at no extra ex.
pense by cutting early and curing in the
proper manner.
1t is well known and, almost everywhere
conceded that hay-plants cut down waile i'm
mature and in succulent stage contain a
much larger proportion of starch, sugar and
gum than the same cut when nearly ripe.
AS the plants mature, large proportion of
these nutrltive properties is converted into
woody fiber, which, IN a great part Is indi'
gestible matter, doing the animal very little
good, besides costing much labor in mastica-
ton. 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 thoroughly succulent
condition most Of the grasses suffer some loss
of sugar and starch and undergo degree of
llquetaction in drying.
Scientific agricultutists tsnoW the value Of
early-cut fodder, but the h.tajority of our far.
mers still persist in delaying the haying sea-
son until all possibility OF making good hay
Is past. With our ordinary kinds OF cultvat-i
ed grasses the appearance of the flowers IL an
unerring sign of fitness for the scythc or
mower, and if man has large quantity to-
secure and not sufficient as we'll as efficient
help to gather the entire crop, he had better
commence a few days earlier But in no
case should the cutting be delayed until
the seeds begln 10 harden. The same rule
holds good with The iegumes, such as our
common red clover, lucerne and other siml.
ar plants none OF which add anything to
heir nutritive properties by being allowed
% stand long after they come into bloom.
Green h"rbage cured rapidly Is decidedly
superior to iHat which is cured slowly. This
S another point in hay-making which many
otherwise good farmers fail TO comprehend
The loss of nutritiye matter in curing hay is
considerable even when the operation is con-
lucted in the best possible manner and IN the
most favorable weather, but by a very little
,arelessness it may reach so per cent. or even
more. In good weather grass cut in the fore
loon may be raked up in windows or small
leaps in the evening and then left to cure
urther in this shape if necessary. But 1t
hould never be allowed to be wet with dew y
n rain after the grass has once become wilt
d. If it can possibly be avoided. Grass cut
own late in the afternoon may be left in the
wath over night without perceptible injury,
ng than can be gathered up at night All
exposure to light, alr and mois- .
ure should be avoided if good, green, succu- ,
ent fodder is the point aimed at. Hay that
) cured quickly is not only better in quality
ut looks better, the green color remaining
lOre perfectly than when the process has
cen continued through several days. Cut
ing early In fine weather and curing quickly
re the two main points in making hay of
ne Guality.-N Y. Sun.