Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-06-03
Hints for the Haying Season.

AihtS Aoi thc hdI iuS bcdSoI'
Il Baker In Practical Farmer.
The time for commencing will soon
be here. Many delay the business
too long, and before they are aware
of il, the time has run on to the last
week in June, or probably later.
Generally speaking, we let the clover
and grass get too ripe before cutting.
In older countries the custom is to
secure the hay crop while all the
juices remain in the leaf and stem of
the plant. True, when cut early it is
more difficult TO cure, and requires
more judgment in handling or a
mistake may be made. and we leave
the hay to spoil in the NOW while
away on in July when the grasses are
comparatively dead before cutting, it
may be put together Immediately af.
ter the mower, and as this is quicker
done, many men do not seem TO care
about the quality of the hay. Hay put
together in this dead state cannot be
compared to that cut while in the
green state and properly secured.
The remark is often made by igno-
rant men, that seattle and horses
will not eat so much during the winter,
of the late cut and ripe hay" This We
believe 10 be true, because they do
not relish it, and consequently waste
more, and more important still, it is
very true that neither cattle, horses
nor sheep will thrive so fast on this
kind of hay as on the early cut and
nicely secured hay. We should not
go to work Mt this business as though
getting it off our hands was all there
is belonging TO it. 1t is probably
the most important of our summers
work, as so much depends on the
quality Of the hay, whether We feed it
out or design it for sale. If the for.
mer is the practice, it is very desir-
able to have our hay contain all its
excellence. The stock in the follow
ing spring will compensate for the
better feed, while to feed the late cut
or dried up hay will bring the stock
out lean and poor, unless an extra
quantity of grain is fed. And If the
hay is put into market, the sweeter
and nicer the quality, the higher in
proportion will be the price obtained.
The first crop coming under notice
is clover. This cannot be left far i'm
to June before cutting. There is a
proper time, and that varies with the
season. This time is, when a major.
ity of the heads are in full blow,
when very few heads have withered,
and few not yet out. This time
secures the greater weight and the
most nutritious elements and will
be secured in better condition than If
cut earlier, and be much swecter and
less liable to get dusty than if ma
jority Of the heads are dying off.
There seems to be an unsettled ques-
tion as to the best method for curing
clover. Many prefer TO put 1t into
small lunches Immediately after the
mower. One advantage in this sys-
tenn is in preventing the leaf from
falling of; also in keeping it more
protected from the dew during the
night, / do not see any advantage
in this If we have nice hay weather.
admit, in a showery time 1t is more.
secure from damage. / have found
no better plan than to spread it, or
turn 1t over when little wilted after
the cutting, and get it secured as
soon as it can be made in good order.
BY the cooking system it is so much
longer on hand, and rain may fall
during the time, and very little rain
will spoil the richness of this kind of
hay. prefer the quicker plan. 1t
may be well, IL nearly ready to put
away and too late In the day to haul,
to put 1t into good sized punches
late in the afternoon, as the dew,
when in this stage, takes off consider
able of the sweetness.
Glover, well secured is the best feed
We have for sheep, young cattle and
half feed with nice fine hay for milch
cows. IL clover gets lodged before
heading out and Is inclined to rot on
the ground, would prefer to cut It
before many heads had bloomed, for
II LEFT remaining on the ground fiat