Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1906-09-27
EARLY HAY MOST DIGESTIBLE.
Some Fine Distinctions as to When
Grass Should be Cut.

6rass Should be Cut.
The proper stage at which the grass
es snould be cut for hay has been the
subject of much investigation on the
part Of agricultural chemists, writes
Pro-. W. j. Spillman of the United
States Department Of Agriculture. The
general conclusion to which these in
vestigations have led is thus stated by
one Of the most eminent investigators,
says the Baltimore Sun. Young plants
while rapidly growing contain relative
ly more protein and less fiber than more
mature ones; consequently, early cut
fodder must be of better quality than
that cut late. 1t Is more digestible"
We have here three factors and one
inference. As the point is one of much
practical Importance, we will consider
it at length. The facts are:
First, that young, growing plants con
tain relatively more protein than ma
ture ones; second, that they also con-
tain less fiber and, third, that they are
more digestible.
The inference from these facts is ::
Early cut fodder is of better quality
than that cut late. Is this inference
justified? Concerning the first fact, it
may be stated that we do not grow the
ordinary grasses for the protein they
contain and the fact that mature grass
es have smaller percentage of it than
immature ones is matter of small i'm
portance. We can get protein more
cheaply than by cutting immature
grasses for it, when by doing so we lose
considerably in yield and, perhaps, also
in palatability.
The second and third facts are close
ly related and may be considered to-
gether. Careful digestion experiments
are not sufficiently numerous to show
definitely that timothy cut, say, when
the seed are in the dough state, is de-
cidedly less digeStible than when cut,
say, just before bloom. But grant that
there is a difference, is it sufficient to
compensate for the smaller yield and
lower palatability of the early cut
hay?
The fact is that old, experienced feed
ers and hay dealers almost invariably
prefer timothy hay that has been cut
after the seed is pretty well formed.
They insist that stock like it better and
that it is a stronger feed than hay GSt
earlier. There is a possibility that in
vest;gators have paid too little attention
to one of the most. if not the most, inn
portant factors in determining the val
he of given food, namely, It's palata-
bility.
Considering the comparatively small
variation in the chemical composition
of the same grass cut at different
stages, the most important question is
not now nutritious is a pound of it, but
how much of it will an animal eat.
Is it not better to cut hay at the
stage when it will be most readily
eaten. and then balance up the ration
by Il judicious cOmbinat' On of feeds of
different compositions? The writer be-
lieves this to be the case.
There is yet another factor which is
really more important than the varia-
tons In chemical composition, and that
| is the effect on the digestive organs.
| Grasses cut very green are laxative in
character, while those cut ripe tend to
| produce constipation, and this is some
| times the determining factor in cutting
hay. In practice, therefore, the fac
| tors which determine the stage at which
a grass should be cut for hay are yield
| palatability and effect