, 1923-08-29
Producing Good
Quality of Hay
Sooner Timothy Is Cut After
Coming Into Full Bloom
the Better the Crop.

Prepared by the United States Department
of Agricultural
Don't let timothy hay stand 100 long
before cutting, advises the United
States Department of Agriculture.
Only a small percentage of timothy
hay marketed each year grades No. 1,
statistics show. but the departments
hay grading specialists have found
that a large part of the timothy hay
which has been grading No. 2 and
No. 3 timothy would have been No. 1
had 1t been cut at an earlier stage of
maturity, provided the method Of cur-
Ing and weather conditions were fav-
orable for producing a good quality of
hay.
Color Determines Grade.
Under the United States timothy
grades, which have been recon-
mended recently by the Department
Of Agriculture, color alone determines
the grade unless the hay is very
weedy. Color in hay is caused by he
AMOUNT of brown leaf surface. brown
Or bleached heads, and bleached and
,f-colored stems. 1t has been found
that there is a close relation between
the time Of cutting or stage of mattr-
!ty Of timothy hay, and the amount
Of color.
In the United States grades for
timothy hay the maximum allowance
Of brown leaf surface for No. / tim
othy is 40 per cent, with 2 per cent
Of brown or bleached heads, and 5 per
cent of bleached or Off-colored stems.
To prevent the color from exceeding
these limits, it has been found that
1nder normal conditions, the hay as
cured by the average haymaker must
be cut not later than when in full
bloom. In some sections, and under
certain conditions, 1t may be advis-
able to cut the hay even earlier.
There appears to be an idea preva-
.ent among producers in some sec
lions that early cut hay is more
washy or laxative than hay that is
-iper, but there is practically no ac-
curate data on this subject. Agricul-
tural experiment stations have found,
however, that the sooner hay is cut
after coming into full bloom, the more
total digestible nutrients it will con-
tain. This earlier cut hay also will be
oalatable and relished by stock.
Since hay cut at this time is more
nutritious, and will also be of a higher
commercial grade than late cut hay,
producers are urged to cut their hay
At the proper time unless 1t is i'm
perative hat more important work
INST be done on other crops.
Weather 10 Important Factor.
Weather is also an important factor
n producing good hay. Best quality
lay Is often almost ruined by rain.
While hay which has been stained
oy rains or heavy dew may often be
led on the farms to advantage, 1t is
discounted in the markets. Producers
should keep this damaged hay sepa-
rate from the better hay. as it is i'm
possible to separate 1t later when bal
gng or marketing. A little damaged
nay mixed with the good frequently
auses the buyer to refuse to take the
better hay except at a very heavy dis
count. Only choice qualities of hay
bring the higher prices, therefore pro-
ulcers should harvest their hay prop
erly.
The suggestions recommended by
he Department of Agriculture are
unmarried as follows:
1. Start cutting your timothy hay
as soon as possible after the meadow
reaches early or first full bloom.
9. Cure In the manne hat will best
preserve the color and quality Of the
hay.
3. II any hay becomes stained or
damaged from rain or too long ex-
posture to the sun store apart from
the good hay; also keep weedy hay
separate from the clean hay.