Year: 1868

1t is not reasonable to suppose that farm
ers generally understand the subject of chem
istry, science which has made great pro-
gress within few years past and which has
more to do with agriculture than many I'M
agne. A fair knowledge of this scier ce would
assist farmer and facilitate his operations in
many ways. 1t is intimately connected with
the growth of all plants and reveals the ma
ture of soils. 1t informs the cultivator what
kinds of soils are best for certain plants, and
gives him an insight into the laws OF nature
without knowledge of which he must be
cropping his way in the dark. But we do not
intend in this article to treat this subject in
Its general aspects, but conhne it more par
ticularly to the making of hay, work that is
just now taxing all the energy of those who
cultivate the SOIL


In the Boston Journal of Chemistry we find
some valuable suggestions in relation to this
subject. The writer says, "How prodigious
is the money value OF our hay crop! How es-
sential to the very existence and growth of
the country it is" True indeed, its value is
prodigious and especially so in our own State.
We are hardly aware of its immense value.
How important then it is that this crop should
be made the most of and so managed as not
to lose any portion of its value through care
lessness or ignorance!


1t is we'll said by the Journal aforesaid that
in the tiny stalk and leaves Of the timothy,
clover, red-top, etc., there are rich jucies cir
culating, which have been drawn from the
breast of mother earth. If these grasses are
found in them all the essential elements Of
animal growth. 1t would seemingly require
but the slightest chemical action to transform
these elements into different physical forms,
and from the jucies of the timothy elaborate
the rich kernels of corn or wheat. But that
power we do not possess, and that work must be
left to the vital forces OF nature which do it
for us.


Curing hay is, chemically speaking, distil-
latory or evaporative process. 1t is doing with
succulent vegetable substances what the salt
maker does with his saline waters, or the su-
gar-maker with his saccharine juices. Our
farmers who boil the water out of the juice of
the maple tree will readily understand the il
lustration. Now in making maple sugar too
intense heat may be applied to the pan con-
tanning the sap which will burn the ingredi-
ents and spoil the sugar, in like manner the
farmer may heat his hay too much in the
blazing rays of the sun and injure. If not en-
tirely destroy, the rich nutrient principles up
on which its value depends. Burnt maple
sap makes very poor sugar. and so does burnt
grass make very poor hay. There is wide diff
ference in the value of a ton OF wellcured hay
and that cut too late and imperfectiy cured.


1t is now generally conceded. that grass has
not in years past, been cut and cured early
enough in the season, and farmers govern
themselves accordingly. We well remember
what used to be said of a farmer quarter Of
century since who cut his grass early and did
not dry it halt as much as his neighbors did
theirs. His hay was al, in his barn about the
| time others commenced their work. He was
| called a foolish man, and people said his hay
was good ior nothing it was put into his barn
so green. Now it was not known to those
farmers that hay seldom or neuer spoits from
q fermentation of its Olcn juices. Let far
mers remember the fact and they must also
remember that it must not be put into the
NOW with dew or rain upon it. This is for
eign moisture, so to speak, and it will hasten
the fermentation too much. The process OF
drying or curing in the NOW proceeds slowly
and advantaseousIy if but part of the nat
ural m oisture is evaporated in the open air.


What is the objective point of the growing
of all plants? 1t is to reproduce themselves
by maturing their seeds.


1t is truly said that 1.-THE periods OF innor-
escense and seed bearing are attended with a
large expenditure of costly material" AT
such periods they draw heavily from the
breast of their mother earth. To develop the
flower in blade of herdsgrass or clover re


qures more nutriment than to grow the
green leaves. When any vegetable is fruitins


it demands strong food, and just previous to


this period the vegetative power is most ac