Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1876-01-14


in Vermont as very intelligent farmer,
close observer and high toned gentleman 10
need any defence at our hands. From our
own observation Of the process Of fermen-
tation Of partly cured hay, aud the we'll
known laws affecting that sort Of combus-
tion, We have no manner Of doubt that Col
Mead stated the exact truth. II is one
thing to spread green hay in the barn SO
that the air can have access to il aud cure
it without heating and quite another to
pack in the nov, aud after it has become
very hot to throw it open to the air The
principal appears to be, as the editor Of the
FARMER stated at Canaan, VI. (not N. II J.
that when hay is heating in the NOW, the
contact Of air helps the process along just
as breath of air lights smouldsring fire
into blaze. The first lie combustion same
as the last. r.
Il is an uudisputed fact that in certain
sections Of Pennsylvania farmers practice
system which produces what is called 'brOwn
hay" The grass is mown 10 afternoon,
when entirely free from dew and external
moisture. when scythes were in use il was
common to throw it into double swaths.)
The next forenoon, after the dew is dried
of, it is carefully shake up to sun and air,
and after being slightly wilted is put in
the barn. The barus are boarded as nearly
air tight as may be, aud have large bays,
which give little air surface to the now A
bay is filled as rapidly as may be one be.
ing filed full before another is begun, aud
before heating begins. if possible. Theshay
is trod in solid. This hay all heats.
About foot on the top will be as "rotteu as
q pear" The remainder of the NOW takes a
light brown color. does not mold. aud is
eaten with relish by stock, and makes nu.
tritious food. Sometimes a layer of straw
or old hay is placed on the top Of the bay to
absorb the moisture, and protect it from
the air. BY this a smaller portion on the
top is lest. The principal is similar to
that by which Messrs Warner Rhodes 4 Co,
Of Philadelphia and other firms are able to
preserve vegetables and fruits 10 air tight
cans If the air is all expelled there is no
fermentation. As it is impossible to ex.
clude all the ar from hay NOW, a certain
degree Of ferment tation follows. 1t is claim
ed by those who have given attention to the
subject that fermentation of hay partly
wilted resulting from the presence Of sap
alone, does not proceed to the extent of rot.
ting or even molding and musting. provided
the air is excluded. We give no opinion on
this point. lfhay Tor grassl is packed
into mows full Of water it will rot. When
oar correspondent intimates that there is no
danger of overcoming grass which is cut
green, he makes grave mistake. There
is reason in this matter as in all things
Truth is to be found by searching honestly
ourselves, and accepting the help of others /;
not by supercilious sneers at statements OF
fact. We are not aware that Col Mead, or
any member Of the board or any other
sensible farmer has recommended to cut
grass green. not yet in the bloom, and after
few hours sun, pitching it into bay, be-
fore noon the same day." or that "the state
board Of agriculture has in its wisdom de-
cared in favor of mow-heating or drying hay
instead of air and sunshine" Our own
practice is to cure hay, IT possible, 10 that it
will not heat 10 the now Bot if it goes in
very green mix in layers Of old hay or
straw, pack it in tight and cover it with
straw, and let it stay there, As good hay
as we ever fed was green clover treated
thus. 1t came out green. When it goes in
damp, we expect it will mold, aud be nearly
spoiled unless it is dug out.
As we understood the tenor Of the debate
at Canaan. it was this, that to save the in
! jury to hay from exposure TO storms il had
better be put in quite green, if partially
wilted that hay is often cured too much (;
that hay heating in the NOW from the sap
is better ii left in the nov than thrown out
And the instances named were mentioned in
proof Of these theories. rather than as evi.
dence that it is better to put hay in. to the
barn in such condition that it will heat.
Hay may heat in the NOW and come out
sweet and entirely free from mold or must
but it is by no means certain that it will
escape so easily
Speakers are not sufficiently guarded usu
ally in referring to this matter, and parties
often iIfor more than is meant. We hay,
known farmers to lose several hundred dol
lars worth Of hay, in the effort to carry ou
the idea shey had heard, Of putting it il
green, the day it is cut. IL takes but very
little water to make whole hay NOV
musty.
"E. W. b." appears to think that "palc.
faced, slim fingered professors" arc plenty
Oh the board Of agriculture. Its secretar.
is man who labors with his head rathe
than with his hands. Aud that head is do
ing more work for the cause of agricultur
in Vermont than many hands could possibl,
do.
The six appointed members, as is we
kuowu, are practical farmers who are in tn
habit Of laboriug with their own hands
the cultivation Of their farms, and who hav'
in the school of toll ou the farm, gained a
they know about farming. Let them !
judged by their work
For the VERMONT FAKnEH.
gtnek and RaadiuU