Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1904-08-12
FARMERANDPLANTER.
pALATABIE CLOVER HAY.
n Is Rest For Dry Roughase and Al
most Perfectly Balanced
Ration.

/ make clover hay because II Is the
most palatable of dry roughage, and
Is almost a, perfectly balanced ration,
Clover hay is most palatable when
it ls fine and clean To have it fine
we must have perfect stand, and
since we have learned how and when
to SOW, that is easy. We all know
either from experience or observation
that a poor, thin stand makes coarse,
unpalatable hay.
With a good stand there will be
few weeds and the few that do grow
the first year are clipped along with
the wheat or oat stubble Immediately
after the harvest. This gives us clean
hay the following season.
We grow clover because 1t has near
ly three times as much digestible pro-
TEN as timothy, millet or oat hay, If
cut at the right time. Clover contains
most protein when the plant Is in full
bloom, and IL properly cured is then
most palatable, This at least is what
our mich cows say, and they are ex-
cellent judges of the value of feeds
Substitute straw for the hay and the
milk flow will at once be affected.
Until we can control the rainfall or
hit upon some practical method of
putting the hay into the NOW imme-
diately after it is cut, we can not al
ways have the best of clover hay. We
watch the barometer and the weather
reports, and when they promise fair
weather we run the mower the after
noon of the, day before We expect TO
take up the hay.
The next morning as soon as the
surface of the swath is thoroughly
wilted we start the tedder. 1t is diff
ficult to make good hay without the
tedder for If the swath is not stirred
the top is burned brown or black, and
the unier side is not cured at all, In
curing, tons of water must be evapor-
ated from the leaves of the clover.
Water escapes from the plant most
rapidly as the leaves are willing. Sift-
ing keeps all the leaves whiting. Two
or three hours before it is dry enough
to go to the barn we rake the clover
into small windows. At this stage we
lose none of the leaves or blossoms,
the most palatable part of the plant.
We prefer, too, that the curing be
e.hished in the windrow, for then |.
cures in the shade--the ideal condi
ton for curing hay if we would pre-
serve the color and flavor. Just be-
fore the hay is dry enough so that
leaves or blossoms will not be lost in
handling, we put it under cover.
So far as possible the hay is packed
evenly and closely in a tight NOV
never allowing it to pile mp under the
hay fork. After NOW has been filled
no more hay should be put on it unit
the first lot has gone through the
heating period, nor should it be in any
way disturbed The barn doors are
kept closed.
When we stack clover we always
cover with boards, straw, or grass t.
keep off rain, We have not found i
practical to put clover in cocks tt
cure. 1t Is sometimes injured by rair
and rdds somewhat to the expense o
harvesting. -f sF.sn
BY following this plan we have ha.
to feed as bright and palatable as tn,
day 1t was put into the barn. 1t Il
a good maintenance ration for horses
stock, cattle and sheep, and is mex
thing to green pastures for hogs, dair.
cows and poultry.-H. f. McMahan II
Orange Judd Farmer. A