The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-08-09
MAKING HAY.

If an abundant supply of grass could
be obtained at all seasons of the year
the necessity of providing hay would
in a large measure be obviated, says
John Cownie in the Stock Journal. But
as this is impossible provision must be
made for the future, and the cutting.
drying and storing of grass is second
only in Importance to the harvesting
of grain on the majority of western
farms.
Practical farmers are well aware
that in converting grass into hay much
of the nutritive value of the grass is OF
necessity lost during the curing pro-
cess, and the great object in hay max
ing should be to conserve, as much as
possible the natural juices of the grass.
A recent writer on the subject of hay
making states that the drying process
only eliminates the water from the
grass but this water must be entirely
different from the kind usually found
in springs or wells for hay and water
in abundance is but poor substitute
for a good pasture field for all kinds OF
farm animals. In the making of hay
the color and flavor of the grass should
be retained as much as possible, and
there is no question but in feeding
value one ton of well-made hay is
worth two or three tons when bleached
by the sun or blackened by rain.
Knowing this to be the fact, 1t be-
Games a matter of great Importance to
secure the present hay crop in the very
best manner possible.
The value of the hay, both in nutri-
ton and palatability, depends largely
upon the time of cutting, for If grass
is cut before maturity there is not only
a loss in quantity, but the hay also is
difficult to cure and fermentation often
takes place, to the serious injury of the
quality. On the other hand, when the
grass ripens the stems become dry and
hard, innutritious and unpalatable, for
the ripening of the seed has required
the most valuable properties of the
plant.
Glover, when growing alone, natures
before timothy, and should be cut in
June. for at no time will it make better
hay than when in full bloom, just be-
fore the forming of the seed. When
combined with timothy, as it always
should be- clover must stand till the
timothy is ready for the mower, which
is also about the period OF full bloom.
Clover in this respect proves valua-
bic ally to timothy, for if not cut in
season it continues to send forth new
blossoms and makes excellent hay
when part of the blossoms are black
ened. But it is a difficult matter for
the average farmer to secure all of his
hay at the proper time, and with the
rush of work at this season of the year
it requires good judgment and careful
planning to compass all the varying
work necessary upon a farm. In this
section corn cultivation extends
through June and haying begins with
July, oats are ripe during the last half
of the month, and there is no time to
spare till the last sheaf of grain is in
the stack Two weeks at longest is all
the time that can be given to haying,
and, of necessity, some of it even then
will be somewhat green at the begin
ming, while the last will be overripe.
Here, again, the exercise of good judg-
ment will add greatly to the value of
the hay, for the first cut grass Will re-
Quire longer to cure than when it be-
comes older and naturally dryer, and
due allowance should be made for the
condition at cutting time. When the
crop is heavy there is no question but
the tedder proves valuable in curing for
the exposed part of the swath will be-
dried to a crisp and its nutrients scat
tered to the winds of heaven while that
below will still be green and full of
moisture. This is especially true of
clover. which is difficult to cure when
good yield, but timothy will usually
dry sufficiently without any additional
labor in turning.
Much also depends on the condition
of the ground in curing hay. If it is
wet the under side of the swath will
dry slowly, while if it is dry and hot
there will be little difference in the up
per and under side of the swath in
time required for curing. AS rule,
hay is cured too much, under, the mis-
taken belief that it must be dried until
quite brittle to the touch to insure its
safety in keeping. Formerly, 1 held to
the same belief, but am older and
wiser now. and have often been sur
prised to find hay secured apparently
quite green keep in excellent condition
and its palatability attested by its rap
id disappearance when fed to cattle on
a full feed Of grain.
OF late years have little fear of the
natural juices when the hay is reason
ably well dried. but dread to secure it