The Southern herald., 1913-08-08
TIE USE Of MACHINERY
HAS MADE HAN MAKING
F.ASIEP
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 day
too soon it will easily spoil. If day
too late its quality may be impaired
BY its dry, woody growth. If 1t 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 sure
thing" Of their hay crop every year
is all too small.
There has always been a great deal
Of trouble in curing the clover-hay
crop. Much of its value is lost because
Of the lack Of help necessary to prop
erly cure 1t and take care Of 1t after
1t has been cured. The hay-tedder has
helped greatly, and this kicking ma
chine is now seen on every good farm
where the hest modern methods are
employed.
The side rake is another fine ma
chine which helps US in saving the
crop, and IL clover is cut in exactly
the right time the use Of these two
machines will enable any farmer to
save all 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 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
everything. Where hay is still stack
ed canvas covers help great deal, but
the only way to properly care for clio
YER hay is to put it into a wellventi-
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 OF
the ground crowd their moving ma
chimes beyond their capacity, which
always results in considerable loss
Nothing is more indicative of pool
farmer than the sight Of bayfield, II
which little rows of grass, varying
from two to six inches, are left stand
ing, the result of trying to make
Beven-foot cycle-bar cut a seven-foo
six inch swath.
The machine should be set and 81
driven as to cut every spear of gras'
slick and clean, and lay it down even
Iy. Then, when the raking comes on
there is another source of loss in tn
careless way in which the ground /
covered. or rather not covered. Lii
tie punches Of hay left here and ther
count largely in the aggregate, an
mean large money lost.
We know of many good farmers VIII
are particular about the way in whic
they handle every crop on the farr
except the hay crop. They make ou
of this a sort of side issue. They ia
to make proper preparations, and whe
the season comes upon them the
dash hurriedly into the work, rush
from start to finish, take small not
OF weather conditions, and thereb
lose from 10 to rs per cent Of II
value.
The up-to-date farmer who produce
timothy hay as a rule raises 1t for II
market and not for the consumptio
Of his own stock, because clover an
alfalfa are so much better Timoth
for the market should be allowed
get riper before It is cut than If 1t
20 be stacked and fed on the farm.
All arrangements for the ballr