Greenbrier independent. [volume] (Lewisburg, Va. [W. Va.]) 1859-1980, 1922-11-10
Heating Process Begins as Fer
mentation Produced by
Growth of Bacteria
NOT MYSTERIOUS TO CHEMIST
Danger Of Spontaneous Combustion
Must 1s Anticipated Before
Feed 10 Storsd-Mo1sturs
10 Controlling Factor.

Inc FISK OF HTe IFoIu spoutaucoue
combustion in mows and stacks may
be done away with almost entirely II
hay Is put up only when properly
cured. says the United States De
partment OF Agriculture. TO the
chemist and bacteri"logiSt there Is
nothing mysterious about these fires.
The heating process begins as fer
mentation produced by the growth OF
bacteria In moist hay. When cOndi-
tions are right the temperature mounts
until the organisms that started the
process are killed; from then on the
heating Is the result Of chemical ac-
tion--a slow oxidation when II is
away from contact with the air and Il
rapid oxidation. or fire. when the heat
ing area breaks through 10 the open
air.
When one Of these fires breaks out
there may be time to save the live
stock, unless II occurs without warn
ing in the night. hut there is small
chance Of saving the structure and
the feed stored in ii. The danger OF
spontaneous combustion must he an
ticipated before the feed is stored.
Most farmers know when hay is cured
property. hut because of threatening
weather or for some other reason
some men compromise and put in feed
that still contains too much moist ure
sometimes giving themselves false
sense Of security Ivy scattering salt
In the NOW or stack. Moisture Is the
controlling factor. whether it Is rain
that has fallen on the cut hay or Wa
ter within the stems makes no differ
ence. If the moisture content is low
enough the hay will not heat to the
danger point.
Alfalfa Troubled aker.
Alfalfa and clover and other hays
made from rather succulent plants
cause the most trouble from heat
ing. and they should be given par
ticular care In curing. In some parts
OF the country where rains are fire.
quent at haying time 1t is hard to
get hay into ideal condition. Some
farmers cure 1t in cocks and use can
vas caps. but this is expensive in time
and materials. In humid regions the
danger from spontaneous combustion
80 utp Sho'hS Dc leSStHtu
by tho use Of n h0x-like vcntilator.
skeleton tube II to II inches square
and of any length desired. depending
upon the size Of the NOW or stack.
The corners are 2 by 4 inches and the
croSSpieces | by 3 inches placed Close.
enough together TO keep the hay from
falling through and blocking the air
passage. Diagonal braces are placed
In the box at intervals to keep II
from collapsing under the weight Of
the hay. These ventilators are usual
~ placed across the NOV at intervals
OF or feet.
In some localities curing frames or
tripods are used to hasten curing.
They keep the hay loose and M off the
ground so that the air may circulate
freely through it.
Stirring Is Worst Thing.
When NOW or stack has become
badly heated there is n strong tempta-
ron to go in and stir ND the hay.
but often this is the worst thing that
can he done. Admitting mir to the
not center OF fermentation may be
just the thing needed to start a fire.
III air does not get In part Of the hay
may be rharred without starting q
hre; gradually the NOW c0ols and the
only loss is the hay that has been car
DonlZed. However, in the early stages
wnen the hay Is heating 1t IS some.
times advisable to move hay from one
NOV to another or to restack. But be
sure 1t is not too hot.
Slow combustion inside the NOW can
ne detected by peculiar sonty odor
or by Sm"k" that is Irritating to the
eyes.
Danger of spontaneous commission
IS not confined to hay. 1t may occur
IN damp fodder and straw. as we'll
as in bins "f moist grain and seeds