The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1920-07-31
important Ar,
tiC|e ON Al
fa|fa

omy OF the Utah Agricultural College
and agronomist Of the Utah Expert
nent Station appears as the leading
article In the current issue of Hooa-
rds Dairyman.
In this article. Prof. Stewart gives
the results of experiments carried
on by the Utah Station and also re-
views the practices of leading farm
ers. As result of exhaustive in
vestigation carried on, some very
pertinent facts regarding methods OF
curing alfalfa are given. OF special
significance to growers in Utah Of
this highly importance crop, are the
following experts from the article:
The time of cutting alfalfa effects
the total yield of hay by regulating
the growing period of each cutting. 1t
also regulates. to a great extent, the
relative content of protein, fat fiber,
and ash Exposure to sunshine and
rain permits loss in soluble food
nutrients, especially in protein. Color
and aroma in the hay, both vital to
highest palatability, may be either
lost or preserved according to the
way in which the hay is handled
after cutting. Important, however
as are all these factors on the final
quality OF the hay, the loss or pre-
servation Of leaves is Of still greater
Importance. In the leaves Is the
greater percentage OF protein, fat,
and ash, and also the most palatab BILE
part OF the hay when cattle at least
are concerned. Method of curing
has almost entire control over the
proportion of leaves that is lost or
saved.
It has been found that If alfalfa
H. out just as soon as any blossoms
appear that the protein content is ap
proximately IA per cent, whereas If
allowed to pass to fun bloom and
let a few seeds begin to form the
protein content is only | per cent.
This is a loss of more than 20 per
cent of the most valuable food con
stituent. The protein content OF the
leaves decreases from 2S per cent.
at the beginning OF bloom to "a per
cent at the end.
Method of curing has much to
do with the preservation OF aroma
and the avoidance Of dust or mold
n the grower understands two
things and the reasons that lie back
of them he Is much more likely to
make first class hay than would be
tho ease otherwise. Those two facts
are On that alfalfa ought TO be eur
al slowly and so far as possible In
the shade and t2) that the auaii'y
Of alfalfa IL easily injured after cur
ing has begun by undue exposure
either to snshine or to rain.
In the dry interior mountain re-
zion there is a growing tendency 10
rake the hay Immediately after mo"
inc and 10 cock at once, usually b,
hand.
Good cooking is economical be
cvause of the TACT that the hay set
Ties flat and Is not rolled or tanJled
One pitchfoorkful of hay should b'
} lifted free from the remaining wind
row and placed directly on top
the swatch on which the hay coci
} IL being built. 1t is rapidly becom
ing practice to make cocks jus
large enough to be handled in ont
forkful at loading time.
As any plant natures II develops
n characteristic taste and odor- o.
4 aroma. II cut for hay before tn
4 buds are formed the hay is lackint
1 both in substance and in polatability
When Towering begins, certain chen
ical juices known as engines ar
given off by cells on the interior o
the plant. These render SOLUBLE
much stored food that has hitherto
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