Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1890-08-22
HAY NOTES.
Hints on New Grasses, limo to Out Cur.
ing and Putting Up.

ing and Putting Up.
Timothy and clover are our hay
standards, says a writer in the Breeders
Gazette, and probably always will be
and there are many good reasons why
they should. In the first place, the
seeds are cheap and easily sown; both
grow readily when sown with grain;
they mature at nearly the same time
and can be cut together; they make as
nearly perfect ration as any two
forage plants can; while timothy is
rather hard on the soil, clover always
betters its condition; they will form
sod quicker than any others, and, TAX
ing every thing into consideration, l
see no reason why we should try to in
troduce any other kinds to take their
places. There are other grasses that
are as useful as these; but not In the
meadow; orchard grass, blue grass, red
top and one or two others are useful in
the pasture, but for hay they are not to
be compared with timothy and clover.
The time to harvest any crop is when
it is ripe, and the degree of ripeness de-
ponds upon the kind Of crop and the
purpose for which 1t is to be used IL
we cut wheat or oats for hay, we would
cut them while In the milk or just as
the seed began to tougher; and corn for
silage at the same stage; then why not
grass for hay also? At that stage OF
growth there is about sap enough in the
stalks and leaves to mature the seed,
and if cut then we get more nutriment
than If cut at any other period OF
growth, and 1t will be distributed
through the whole plant. If we wait
| longer, much of the nutriment Will be
condensed in the seed, leaving the stalk
nothing but straw, as is the case with
wheat cut for the grain. The feeding
value of hay depends good deal upon
the kind of grass it is made of rye
straw has but little, oats has more, corn
still more and Timothy more than any
Of them; but we want hay, not straw,
and we must cut it at a time when the
feeding value will be distributed as
equally as possible throughout the
whole plant, and that time IS when the
stalk contains about all that 1T will
ever get; the little more" that 1t might
get would better-in perennials-be left
in the roots for the benefit Of the next
crop and sometimes this must be done
in order to make the next crop posi-
bility.
How much shall we cure? is ques-
ton that must be decided each time that
we make hay. To-day the weather may
be fine, with good west wind, and the
ground very dry, and there may have
been little dew last night; the timothy
was cut yesterday and raked up in the
afternoon; it is cured enough so far as
keeping is concerned but as 1t Is rather
heavy to handle, suppose we go over the
field and throw the hay into "tumbles"
or big punches. In doing this always
make the tumble" on the ground,
never on part of the windrow, because
that will insure one damp forkful at the
bottom Of the pile, and If the weather is
not just right these numerous damp
forkfuls will make bad impression on
the character of the hay. These tumbles
will let our western breeze go through
the hay and carry off tons Of water that
otherwise would be evaporated in the
barn, and as the hay must be punched
before 1t is pitched (unless a loader is
used), we have lost no time or labor,
but have saved both. But if the wind 10
in the east we must be q little more
careful in putting the hay into tumbles;
it must be pitched as lightly as possible
and we'll sh aiken apart.
If the ground Is wet from rain we
must allow still more time for curing,
as the air is full of moisture arising
from the ground and coming with the east
wind. Sometimes hay can be put away
SO green that it seems dangerous on &C
count Of its liability to mold; but 1T
comes out bright, sweet and green in
winter; at other times, hay, apparently
exactly in the same condition, will come
out of the NOW with a cloud Of dust,
showing thatitis musty, and has lost that
sweet odor and bright appearance which
well-cured hay ought to have. 1t is
safer, therefore, to get rid Of as much
water as possible while the hay is in the
field, as by so doing we not only save
handling the extra weight, but are surer
that the hay will keep
If hay can be cured and housed with
out cooking, SO much time and labor
will be saved. Sometimes it is neces-
sary to cut field of grass and cock it,
then to cut the wheat, and by the time
that is cut the cooked hay IS ready to be
hauled and no time is lost by men and
teams waiting for the hay to cure.
Hay caps are flrst-rate things for hay
cocks-if it rains If set of hands are
hurrying to cock up field Of cured hay
on account of threatened storm, mono
of them can be spared to put on the
caps II field is to be cooked and left
for several days then, II caps are used
they will pay for their use if it rains.
A rn-Sheller.