The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1916-06-22

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while that which was exposed to the
weather only had IL percent. Anot-
her experiment was run to determine
the loss due to rain on grass hay.
Part of the field was left in the cock
and part in the swath, during rainy
spell of eighteen days. At the end
of this time, the hay in the swath
had lost 3S,S percent of its digestible
protein while that in the cock lost
only half that much, This experiment
and the other show that the value
of hay cured in unfavorable weather
depends largely upon the manner or
system followed out in curing the
hay. More and more it is evident
that the price of hay should be gov
erned by the feeding value. This
would do much to discourage the
production of low grade hay. Losses
by exposure of meadow hay amount
to Is to 20 percent of the dry sub.
stance.
In general then the legumes should
be cut in the morning after the dew is
off and raked up in windrows as
soon as the leaves are thorougly
wilted. The curing of these crops
should not be too long delayed and
the summing does not improve the
quality. In order to facilitate matters
if the crop is very heavy, the tedder
should be used as soon as the leaves
are wilted and before they become
too dry and are knocked off by this
machine. If we do not have the
tedder and where the crop is mode
rately heavy, the next best solution
| is to cure the hay in windrows and
and cocks. Usually these crops
should be raked the same day that
they are cut and then allowed to lie
in the windrow until the middle of
the day the next day they can be put
into cocks. By putting the hay up
in cocks at this time of day much
warm air is entrapped in the shock
and they will go on and cure much
more rapidly than if put up with
dew or the moisture on them. Two
or three days in small cocks should
cure clover hay enough for the NOV.
be sure that all outside moisture
rain or dew-is off and little danger
will be experienced IN the hay burn
ing in the NOW or getting dusty, pro-
yiding the crop was cut at the proper
stage. If, for any reason, the hay
cannot be put into the NOW when it
is dry enough it should at least be
put into larger shocks. These small
cocks might be taken two or three
Of them and put into one large shock
Then If the shock is raked off well
and topped out, it will turn considera-
BILE water. Another common device
used for saving the hay in the field
is to put on artificial caps. These
may be made from heavy, unbleach-
ed muslin or from a light ducking.
They are made three by three feet
which is large enough to cover the
average shock The heavy muslin
covers are inexpensive and are very
effective in keeping the water out of
the hay. Do not oil or tar these COW
ers for they will not allow the air to
circulate through and the hay will
spoil just underneath the covers.
When wisp of hay taken in the
hands and twisted up will not exude |
any moisture it is ready for the NOV
Never put hay in the NOW or stack |
when it has rain or dew on it, no mat
ter how little.
Certain materials are sometimes |
put on the hay when it is put in the
NOW or stack to aid in curing, as 1t |
Is supposed. Salt and lime are
used. These materials
stop the growth of fungus, molds and
and stops fermentation and |
in that way have value. Salt makes
hay more palatable. A small amount
Of salt or lime sprinkled ON clover
hay when it is being put in the NOV
stack will be a good practice. How
ever it does not perform everything
hat is usually attributed to it. AL
ornate layers of straw will help to
cure out and keep damp hay.
MARKET HAY.
More attention should be given to
he question of growing marketable
lay. Much of the land that is now
,eing farmed each year to grain
,rop might be put down on a good
grass hay for market hay.
The market demands hays that are
lot badly mixed and are free from
weeds and much attention is given
O the time at which it was cut and
Ilso to the curing. Hays that have
'een cut too green and allowed TO
ieat in the NOW or stack are not con-
idered of very great value and the
market price Is cut accordingly. On
he other hand hays which have been
are termed "dry hay"
nd are not desirOus on the market.
n one instance, as much as two hun
red pounds of loose hay remained in
he car after the bales had been re-
moved, this hay being brash and
|uffy would fall out of the bales and
# course would not make a good,
product. Both of the
.bove- mentioned grades OF hay art
lot so good in feeding value and al
o do not have the palatabflity and
he aroma that is sought for in the
market. All too many ranchers OF
oregon are buying hay. Hay, at the
.verage price which is paid here, Is
good proposion. We should ar
ange our crop rotations so that they
will have hay crops. To be sure, we
hould exercise judgement in select
ug grasses and other hay crops suit
ID to our conditions. We should
inally pay more attention to cutting
md curing of our hay. 1t would add
Millions to the income Of the farmers
If Oregon annually if the present hay
Iao aoradlod L