The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1909-11-19
FEEDING VALUES OF
DIFFERENT HAYS
Palatability is one Of the Important
Factors.

Clover and many of the other le-
gums have won for themselves high I
places in the farm practice and rota-
ton in most sections OF the country; !
but referring again 10 the advance
pages OF Farmers Bulletin 1852 OF the
Department Of Agriculture, IL is OF
interest and advantage 10 know the
real propOrtionate feeding value OF the
legumes as compared with other hays.
For many farmers who in the past
have grown nothing but timothy for
the market are now commencing TO
grow clover in order 20 help build up
their land. AS a result there is more
straight clover and cloyermixed hay
sent 10 market than heretofore and
dealers have difficulty in getting
enough timothy hay to supply their
trade.
BY comparing the feeding value OF
different hays. however, given below
il will be seen that this present ten
dency 70 grow more legume hay Is in
reality n fortunate one for the feed
er. II he will but recognize the value
OF such hay, as well as a wise prac-
tice and a great advantage TO the
grove. in improving his soil. But
from the standpoint solely Of the
feeder, whether he be the city feeder
or the farmer himself-in all feeds
protein is OF the most importance as
il builds up the body. carbohydrates
the fuel. coming next
On the average in 100 pounds Of
alfalfa hay the digestible protein
amounts 20 1855 pounds; in cowpea
hay, 1919 pounds; in alsike clover
hay. SIS pounds: in red clover hay,
7.3S pounds; in redtop hay. $50
pounds. and in timothy hay. only 2.S9
pounds.
In 100 pounds OF redtop hay the d.
Eestihle carbohydrates amount TO AZ
hounds: In timothy hay 1872 pounds;
in alsike clover hay. 417O pounds; in
alfalfa hay. 1888 pounds: in cowpea
hay. IS 40 pounds: In red clover hay,
2615 pounds When fed for protein.
timothy hay ranks last but when fed
for carbohydrates IL stands next 10
redtop. which heads the list. II the
total nutrients are considered there
are a number OF different kinds OF
hay which are equal. il not superior,
10 timothy hay for feeding purposes
III cut at the right time and properly
cured. Johnson grass and BERN uda
grass hay are about equal TO timothy
in amount Of nutrient
Palatability is factor which Is
very important in determining the
feeding value Of hay hay may bC
high in nutrients, but II It lacks pala
liability. IL Is not as valuable a feed a.
a hay that Is poorer in nutrients but
is very palatable. Timothy is a very
palatahle hay. and this is one Of thu
chief reasons why IL Is standard II
most markets. But palatability MAJ
depend largely on the time the ha!
Is cut and on the method OF curing
RedtOp may be cited as an example
IL is quite generally true that In mos
markets feeders discriminate severed.
against redtOp whenever IL is foun'
mixed in with any other kind OF hay
They claim that redtop has no feedinI
value and that horses will not eat il
The point that the feeder and the farm
er too. overlook Is that when redto
IS cut too late IL has a bitter taste.
not palatable. and horses do not relis
II. but III cut early II has a sweet taste
IS very palatable and is more nutrit
GUS than timothy hay. When buyin
timothy that contains redtop. feeder
should examine II carefully in orde
90 see IL the redtOp was cut early an
properly cured II II is properly Gu
and cured 1t does not lower the qualit
or feeding value OF the timothy. IL
very seldom that redtop Is cut at IN
proper time. and II is safe 10 say tina
perhaps not over one-half OF the Gro
Is cut early enough.