Carroll County democrat. (Huntingdon, Tenn.) 188?-1971, 1913-07-18
TIE USE IF MAcHINER'
HAS MADE HM .fIAKIN6
TASTFp

C4kAGLLsN
Haymaking is an art which a great
mans farmers have not yet learned
The modern method Of making hay Is
far different from that Of the old days
when grass was cut with scythes, turn
ed with pitchforks. II time permitted,
and slowed away In dark, musty
basus, or stacked in the open Held
to keep or spoil as might be.
III modern haymaking, time is essen
tial. If the crop should be cut day
too soon it will easily spoil. II day
too late its quality may be impaired
by it's dry, woody growth. II It is az
lowed to lie on the ground "a hours
too long before being tossed and cured
its quality may be reduced onehalf'
Modern haying machinery makes
haymaking easier, but even with all
the appliances that ingenious manu-
facturers have given us, the proper
tion of farmers who make q sure
thing" Of their hay crop every year
is all TOO small.
There has always been a great deal
OF trouble in curing the cloyer-hay
crop. Much Of its value Is lost because
If the lack Of help necessary to prop
erly cure 1t and take care OF IT atter
II has been cured. The hay-tedder mas
helped greatly, and this kicking ma
chine ia now seen on every good farm
where the best modern methods are
employed
The side rake Is another fne ma
chine which helps us in saving Inc
crop, and if clover is. cut IN exactly
,the right time the use Of these TWO
machines will. enable any farmer 70
save all their Is of his crop with az
least 90 per cent. OF its feeding value
Heretofore, much Of the hay OF TINS
country was lost through allowing II
- stand in stacks in the field. me
hay barn is now a necessity on every
good farm where the most is MADE Oh
Everything. Where hay is still stack
"a canvas covers help great deal, put
the only way to properly care for cio-
YER hay is to put it into Q weiiventi-
lated, clean barn. ,su
The value of the hay crop depends
largely upon the man who makes y
Ha mist have exact knowledge OF tne
time to cut it, just how It must De
cured in all kinds Of weather. ana
how to store it, He must Thoroughly
understand the use of all haylng ma
.cbinerv and know how to make tne
most IL every hour of the haylng sea
son with his human help as well
The proper use Of machinery y Ine
most important thing. Too many farm
ars II their haste to get the crop on
the ground crowd their moving ma
chimes beyond their capacity, Wnicn
a1wava results in considerable loss
Nothing il more indicative OF pooi
farmer than the sight Of hayneld y
which little rows Of grass VARYING
from two to six inches, are LETT stahu
ms the result of trying to make
aeyen.foot cycle-bar cut seyen-loo
six inch swath. ~ !,
THE machine should be set ana .
arivan az to cut every spear OF grass
s,,cr and clean, and lay 1t down even
~ Then when the raking comes on
.hara 4 another source of loss IN IN
aaralass way in which the ground I
covered or rather not covered. LII
s,e lunches of hay left here and tner'
count largely in the aggregate an
mean large money lost
We know Of May good farmers Wh
30 particular about the way IN wnlcl
shav handle every crop on the farn
axcept the hay crop. They make gu
e this ! sort Of side issue. They Ia
- make proper preparations, and wne
sha season comes upon them the
Sasb hurriedly into the work, rush
from start to finish, take small NOT
= ueather conditions, and thereb
,osa from 10 to rs per cent. OF !
value. nros,ce
The up-to-date farmer who produce S
timothy hay as a rule raises It for y
rsar,ret and not for the consumpuo
- h,s own stock, because clover an
sisalfa are SO much better. Timotn
sor me market should be allowed
al rlper before It is cut than II u
e IL stacked and fed on the farm.
Al arrangements for the balm