Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1922-07-13
GOOD CURE WILL
STOP HAY FIRES
Heating Process Begins as Fer
mentation Produced by
Growth of Bacteria.
NOT MYSTERIOUS TO CHEMIST
Danger of Spontaneous Combustion
Must Be Anticipated Before
Feed Is Stored-Mosture
Is Controlling Factor.

The risk of fire from spontaneous
combustion in mows and stacks may
be done away with almost entirely if
hay is put up only when properly
cured, says the United States De
partment of Agriculture. To the
chemist and bacteriOlogist 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-
lions 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 it Is
away from contact with the air and
rapid oxidation, or fire, when the heat
ing area breaks through to the open
air.
When one of these fires breaks out
there may be time to save the live
stock, unless it occurs without warn
ing in the night, but there is small
chance of saving the structure and
the feed stored in it. The danger of
spontaneous combustion must be an
ticipated before the feed is stored.
Most farmers know when hay is cured
properly, but because of threatening
weather or for some other reason
some men compromise and put in feed
that still contains too much moisture,
sometimes giving themselves a false
sense of security by 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 a TroubIe-Maker.
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 it is hard to
get hay into ideal condition. Some
farmers cure it in cocks and use can
vas caps, but this is expensive in time
and materials. In humid regions the
danger from spontaneous combustion
In mOws and stacks may be lessened
by the use of a bOX-like ventlatOr,
a skeleton tube II to Is inches square
upon the size of the NOW or stack.
The corners are by inches and the
crOsspieces l 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 it
from cOllapSing under the weight of
the hay. These ventilators are usual
ly placed across the NOW at intervals
of Z or feet
In some localities curing frames or
tripods are used to hasten curing.
They keep the hay loose and up off the
ground so that the air may circulate
freely through it.
Stirring Is Worst Thing.
When a NOW or stack has become
badly heated there is a strong tempta-
tiOn to go in and stir up the hay,
but often this is the worst thing that
can be done. Admitting air to the
hot center of fermentation may be
just the thing needed to start fire.
If air does not get in a part of the hay
may be charred without starting a
fire; gradually the NOV cOols and the
only loss is the hay that has been car
BOMBED. However, in the early stages
when the hay is heating it is some
times advisable to move hay from one
NOV to another or to restack. But be
sure it is not too hot.
Slow combustion inside the NOW can
be detected by peculiar sooty odor
or by smoke that is irritating to the
eyes.
Danger of spontaneous combustion
Is not confined to hay. 1t may occur
in damp fodder and straw, as well