Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-10-18
cording to Prof. Volt, through the re-

cOrding to Prof. Volt, through the re-
fex action of the nervous system, is
essential to it's speedy digestion, it is
important that not only the nutritive
qualities of hay should be preserved in
the making, but its attractive fragrance
as well. The great readiness with which
these qualities are destroyed, is we'll
understood by all thoughtful farmers,
who always seriously object to having
their hay wet after being cut and par
TALLY cured, or even to having the dew
fall on it. They well know that the ex-
posure necessary to evaporate the
water from the hay so changes the
gluten Of the stem and leaf,
so carriers off it's aroma, that
it is rendered almost worthl less.
The nutritious and fragrant after
math, that it is so often slowed away
for the benefit of the lambs, or some
pet COW or colt, owes it's value to the
fact that it is full of all the valuable
constituents Of grass. It has been cut
before any attempt has been made by
nature to convert it's nutritive material
into seed. It has been cured in the
latter part of the season, when the
actinic ray has been partially strained
out by the golden-tainted atmosphere
OF autumn. There are only two con-
dltlons necessary in order that all the
hay made be as. sweet, nutritious and
attractive as the aftermath; namely,
that it be cut before it blossoms, and
cured with as little direct sunlight as
possible. The continental farmers
have set us good example in this
matter of hay making, by which we
should be wise enough to profit. They
make their meadows rich, and then
NOV them Two or three times during
the season, cutting The grass before it
forms seed, and curing with as little
sunlight as will answer the purpose.
The stone barns and stone stables of
Pennsy lvania and Germany are stand
ing proof that tight buildings for the
storage of hay and grain and for the
housing of stock, are good buildings to
store provender in, and good buildings
to winter horses and cattle in. The
hay does not mould and decay in them;
the animals do not grow feeble nor
lose race vigor or hardness Of consti-
tuition. If we were now to construct
a O11 IL 1o1 tLO SCllCldI 0eO1dSO vi Lay
and grain, we should take especial
pains tc exclude atmospheric air-as
much as. is in the construction of
dwelling. So with stables. In this way
we should expect to preserve not only
the quality Of new hay, but also pre-
serve provender from waste and ex-
pend less to keep up the warmth of
animals.
When newly cut hay is put into the
NOV, mild heat and some vapor are
generated. If the air has free access
to it the heat is increased at first; then
the vapor is condensed at the outside
by coming in contact with the cooler
air and is followed by mold and decay.
This condition Of things is avoided by
the barn tight and keeping the
doors closed at all times dnring the
curing process. Grass simply wilted
in the sun may be stored at once in
air tight barns, retaining al it's green
ness, freshness and fragrance. You
do not need to turn and return the hay
until it's aroma and color are gone. All
that needs to be done is to NOW half
day, beginning after the dew has arisen,
and then rake and haul in, packing sol
Tribune.