The Savannah morning news., 1903-06-15
FARM,
Hay Makine-Fodder Corn.


Whatever the plant from which the
hay is to be made the best time to cut
is when it comes into bloom or a little
later. In every case ii must not be
permitted TO reach the stage when the
seeds have matured so that they will
shatter out. When hay of first quail
ity is desired the crop, whether crab
grass or Lucern or peas, or even corn
should be cut while the mineral ele>
ments. held in solution in the sap. is
evenly distributed throughout the
whole plant. This condition exists at
the time the seed is in process of de-
velopment, and the most nutritious and
palatable hay is secured when the crop
is harvested at the time it is in full
bloom, or before the seeds have passed
out of the dough" state. If cutting is
deferred until the seeds are fully ma
tured most of the mineral or inorganic
nutritives are concentrated in the
seeds which has the effect of leaving
the stems of the plant less palatable
to stock than it otherwise would be.
To make pea hay of first quality
such hay that will support stock in
definitely without grain food it should
be cut when in full bloom-just after
the first blossoms have developed
young peas. Cut at this stage and
cured into hay as it should be our cons
mon field pea makes a hay that is but
little inferior to the best that can be
had. 1t is everything in making 1t
first-class, however. Whether sown
IarT net or in, n ~ pnnIIUh
seeds should be used to insure a uni
form stand and the plants thick enough
to make small and tender stems that
are readily cured. The curing is
very important feature of pea hay. 1t
will not do at all to cut it and let it
lie exposed to the sun until the leaves
are parched and fall off when handled
AS soon as the dew is off moving
should begin and in the afternoon
what is cut in the morning should be
cooked up in the afternoon making the
cocks about the size of a potato-bank--
diameter about five feet. Throw these
up evenly along, keeping them in line
il possible. Let these remain so for a
day or so. Then proceed to put four
TO six of these cocks into one turning
the first one up side down and then
moving the Others in small forkfuls
and invert on the first cock. The green
vines will undergo a considerable fer
mentation in the small cocks and may
heat little after being bulked-When
six are put into one-but this will in
sure their not fermenting when stacked
away in the yard or packed into bales.
This will also insure the retention of
the leaves upon the vines and there will
be no mouldy hay.
In making hay cut of any of the
leguminous plants, clover Lucern pea,
this method must be practiced if one
would have only first-class hay. 1t
will pay every time TO observe this
care
Even in making hay of the ordinary
grasses (granimae) OF which Indian
corn is but a giant member, it is well
to cock up the half cured grass and
allow it to heat UP in the same man
ner as the pea vines do. Most, If not
all, of the curing should be done in
the cock. Many make the mistake
of letting the grass or clover lie ex-
posed to the alternate hot sun and sat
urating dews for several days, doing
this under the erroneous idea that 1t
would be so well cured ii could not
possibly sweat in the NOW or barn aft
erwards. But it should be understood
that this kind of curing will not pre-
vent heating after it is packed in bulk.
II is sure to heat, sweat" or mold aft
W
thing in the field just after being cut.
First-class fodder corn mot corn
fodder") is about as good forage as
any stock need have, especially when
it is made from sugar corn or pop
corn varieties. To make it first-cAass
the requirements are pretty much the
same as in the case of peas-a proper
thickness of seeding, cutting al the
right time, and proper curing. Sown
thick enough so that the stalks are not
larger than your middle finger" and
so that they are readily cured and then
cut just as they are passing out OF
bloom or "tasseling" fodder corn makes
q hay that is to be valued but little
less than the best commercial article
IT IS bulky to be sure compared ia
other kinds OF hay, but that is no rea-
son why a farmer should refuse to
store away a lot of il every season be-
tween June and October. If there il
not sufficient barn room it can be safe
~ put up in stacks just as corn fod-
der is "ricked.''
When allowed to remain in the field
well stacked until it has thoroughly
cured it can be put away in great bulk
without any danger of heating. Il
should he shocked soon as ii becomes
wilted not waiting for it to become al
all dry before doing it. 1t will ther
heat in the shock. Two or three day:
later several shocks should be put into
one as in the case of peas. These
large shocks should be well bound 81
that they will not fall over or be blown
over by the wind and they can remain
in the field indefinitely until we'll cured
1t is certainly a valuable crop.