The Red Cloud chief., 1913-07-17
TIE USE ef MAcnlNER>
HAS MADE. HW 'MAKINo
E.ASlEP

EASLER
Haymaking Is an art which q great
many farmers have not yet learned.
Tho modern method Of making hay 10
far different from that of the old days
when grass was cut with scythes. turn
Cd with pitchforks, if time permitted.
and slowed away In dark. musty
barns, or stacked In the open field
10 keep or spoil as might be.
In modern haymaking, time Is essen.
Nai. II the crop should be cut day
TOO soon It will easily spoil. II day
too late It's quality may be impaired
by It's dry, woody growth. II 1t Is al.
bowed to lie on the ground "a hours
too long before being tossed and cured
its quality may be reduced one-half.
Modern baying machinery makes
haymaking easier. but even with all
The appliances that ingenious manu-.
lacturers have given US, the proper.
uon of farmers who make sure
thing" Of their hay crop. every year
- all too small.
There has always been great deal
Of trouble in curing the clover-hay
crop. Much Of It's value il lost because
Of the lack OF help necessary to prop
erly cure II and take care Of 1t after
II 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 II clover Ia cut In exactly
the right time the use of these two
machines will enable any farmer tn
save oil their Is OF his crop. with at
least 80 per cent. OF its feeding value.
Heretofore. much of the hay Of this
country was lost through allowing It
to stand In stacks In the field. The
hay barn Is now a necessity on every
good farm where the most Ii made Of
everything. Where hay is still stack.
ID canvas covers help great deal, but
the only way to properly care for clio.
ver hay Ia to put It into wellventi-
hted. 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 1t must be
cured In all kinds of weather. and
how to store It. He must thoroughly
understand the use Of all haying ma.
ehinery 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 of
the ground crowd their moving ma.
chimes beyond their capacity. which
always results In considerable loss.
Nothing Is more indicative Of a poor
farmer than the sight Of q hayfield 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 It down even.
N. Then. when the raking comes on
there is another source OF loss In the
careless way In which the ground IL
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 sort Of side Issue. They fall
% make proper preparations. and wher
tho season comes upon them they
dash hurriedly into the Work. rush II
from start to finish. take small note
a weather conditions. and thereby
lose from 10 to 25 per cent. Of iti
value. Y
The up-to-date farmer who produces
timothy hay as rule raises 1t for the
market and not for the consumption
Of his own stock. because clover and
alfalfa are 80 much better Timothy
for the market should-be allowed tC
get ripper before 1t Is cut than II It Il
10 be stacked and fed on the farm,
All arrangements for the baline