The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1913-07-17
INTHE RYE FIELD
TIE USE ef NAchINER>
Has MADE HAN MAKING
EASIER

Haymaking is an art which great
MANY 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, If time permitted
and slowed away in dark, musty
barns, or stacked in the open field
to keep or spoil as might be.
In modern haymaking, time is essen
tial If the crop should be cut a day
too soon it will easily spoil. II day
too late its quality may be impaired
by it's dry, woody growth. If it is al
lowed to lie on the ground "a hours
too long before being tossed and cured
its quality may be reduced one-half.
Modern haying machinery makes
haymaking easier, but even with all
the appliances that ingenious manu-
facturers have given us, the proper
ton of farmers who make a sure
thing" of their hay crop every year
is all too small.
There has always been great deal
OF trouble in curing the cloyer-hay
crop Much of it's value is lost because
of the lack of help necessary to prop
erly cure it and take care of it after
it has been cured. The hay-tedder has
helped greatly, and this kicking ma
chine is now seen on every good farm
where the best modern methods are
employed.
The side rake is another fine ma
chine which helps us in saving the
crop, and if clover is cut in exactly
the right time the use Of these two
machines will enable any larmer to
save all their Is of his crop, with at
least cooper cent. of its feeding value.
Heretofore, much of the hay of this
country was lost through allowing 1t
to stand in stacks in the field. The
hay barn is now a necessity on every
good farm where the most is made of
severything. Where hay is still stack
ed canvas covers help a great deal, but
the only way to properly care for clo-
yer hay is to put it into a well-venti-
lated, clean barn.
The value of the hay crop depends
largely upon the man who makes 1t.
He must have exact knowledge of the
time to cut it, just how it must be
cured In all kinds of weather, and
how to store it. He must thoroughly
understand the use of all haying ma
chinery and know how to make the
most of every hour of the haying sea-
son with his human help as well.
The proper use of machinery is the
most important thing. Too many farm
ers in their haste to get the crop off
the ground crowd their moving ma
chimes beyond their capacity, which
always results in considerable loss.
Nothing is more indicative of poor
farmer than the sight of a bayfield, in
which little rows Of grass, varying
from two to six inches, are left stand
ing, the result of trying to make a
seven-foot cycle-bar cut a seven-foot
six inch swath.
The machine should be set and so
driven as to cut every spear Of grass
slick and clean, and lay 1t down even
ly. Then, when the raking comes on,
there is another source of loss in the
careless way in which the ground is
covered, or rather not covered. Lit
tie punches of hay left here and there
count largely in the aggregate, and
mean large money lost.
We know of many good farmers who
are particular about the way In which
they handle every crop on the farm
except the hay crop. They make out
of this a sort of side issue. They fail
to make proper preparations, and when
the season comes upon them they
dash hurriedly into the work, rush it
from start to finish, take small note
Of weather conditions, and thereby
lose from 10 to 25 per cent. OF its
value.
The up-to-date farmer who produces
timothy hay as a rule raises it for the
market and not for the consumption
of his own stock, because clover and
alfalfa are SO much better. Timothy
for the market should be allowed to
get ripper before it is cut than il it is
to be stacked and fed on the farm.
All arrangements for the baling