Year: 1872

This topic we consider of very great i'm
portance. 1t is very essential that we rightly
understand this process OF farm life and labor.
and by judlcious application of the knowl-
edge OF cutting and curing grass for hay sue
cess or failure, in a great measure, will at
tend efforts at dairying and stock raising
There are very many dollars lost annually by
improper cutting and curing our forage crops,
the principal one of which is grass. Questions
will arise like the following, in the mind of
the progressive farmer: At what time shall l
cut my grass in order that it may make the
best hay? When, during the growth Of the
plant cultivated for hay has it the most nu-
triment and least waste? How shall cure


it that it shall retain all of its good qualities,
its aroma Its nutrition, its color, and at least
expenditure of time, labor. ard care? How
shall store it that none of its good qualities
shall be lost? These are points we wish


briefly to consider, and. If possible, obtain


more light upon.


by the term grass, we would be understood
TO include, tor convenience sake, all those
plants cultivated in our fields for hay. The
clovers are not true grass, but we ,hal in
clude them as such when we speak of grass
or hay. Herdsgrass and red clover is the
prevailing seed sown for grass crops. Some
few include redtop, foul lmedow, orchard
grass. white clover. and some Others These,
with the wild products of the fields constitute
the green heritage from which we make our
hay. Some of the weeds and wild natural
grasses make very good hay. Others are
detrimental to it. When is grass hest for feed
ing purposes? When do our cattle DO the
best at pasturage? When we can settle this
point satisfactorily and correctly, we have
taken vast stride on the road of progress
toward the correct time Of cutting forage
crops for hay. Do we choose to have our
feed in pastures attain full development of
leaf stalk, flower, or seed? Is it better when
it has attained a state of ripeness and matu-
rity? DO our young stock then thrive best,
our working animals relish it eagerly, and our
cows give more and richer milk then? Ifs so,
which l seriously question, then is the time
to cut it for hay. Then is the time to dry it
for our winter feeding-to make hay of it.


If should be asked when the grass in
pastures and fields contained most nutriment,
when it was relished best and gave best fiesh,
milk. butter. cheese, or fat, should say from
the goth of June to the 20th of July, here in
Maine. five are spared a drouth again in
September, feed possesses richness and
luxurience superior TO that Of August or
October. Without going through chemical
analysis, judging by appearances, should
give this answer.


4uC HucsllOu thpU DttOfies pertinent,
should grass be cut for hay at these times of
superior luxurience and quality in order to
make the best hay; or should it attain to
more of ripeness than if designed TO be fed
greenf My answer would he that grass that
is just lit for green feed, will, when proper
ly dried and cured, make just fit dry feed.
Why not! What should grass loose in be-
coming hay-in the making. except portion
of its moisture? Nothing, l sthnk. But"
says some good old brother, Il find your
green grass hay don't spend like that which
gets about ripe" l am glad you mentioned
1t, or wanted to, for here is point against
which many rub. 1 suppose if the same
good brother should feed his stock alternate
ly with sawdust and meal, he would find that
the sawdust "spent" good deal better!


II our object is to get hay that will spend
weil-got more heart in it, some term 1.-THE
ripper the better, and ifit is not cut till very
late, and gets caught out in one or two storms
it will spend still better. But, lion the other
hand it is our object to get quality of hay
that will give the best results when fed, that
will make the most growth of young stock,
make the most milk, and bone and muscle
for the working team, l am inclined to think
we should cut as early as prudence permits
and Mt latest as soon as blossoms appear.
And rather cut ''earlv and often than once
and late.


We have very much yet to learn about cut
ting and curing grass for hay. |, for one, am
free to acknowledge that my requirements in
this direction are very limited, and the par
tlcular 'rhy | was appointed to open this dis
cussion puzzles me, unless you designed TO
present the most ignorant one fyour number
nrst. We have very much to learn yet about
the time to cut ami the manner to cure. Light
Will be OhtaIUp1 IV pVpprimpnt and Gi
sion of experience. 1t is a subject broad and
deep enough to occupy the talent of every
farmer in Waldo County, collectively in
solving correctly. Not that our practices are
all wrongly no means-noither are they
as near perfect as they may he, or will
be in years to come.


Grasses contain wafer per one hundred
parts, according to Professor Was, as follows !:


Timothy 81 meadow foxtail so, June grass
g., perennial rye grass -, orchard 20, hard
tescuc 81, red clover 81, white clover so.
Subtract these parts from one hundred, and
the difference will be the solid residue con-
tanned in each grass and plant. This residue
comprises the elements of nutrition, such as
starch, sugar, mineral matters, and woody
fibre or waste. Now at what stage of the
plants growth is the properties OF nutritive
matters in the largest abundance, and conSe-
quently the waste the least, is a question when
determined will be guide TO us for cutting.
make hay while the sun shines, is an cid
proverb, and perhaps none has wider quota
ton; but it is to be received with due allow
ance. 1t has been known for ages that me-
dicinal herbs are better dried in the shade,
and such has been the practice. If medicinal
herbs are better why not nutritve herbs, fol-
lowing the analogy up? This we cannot hope
to fully accomplish with the hay crop, but we
may have near approach to it by curing in
the swath and bunch. This plan is absolutely
necessary where clover forms the whole or
larger part of the herbage to be cured. Too
much exposure to fierce, burning supshiue is
to be avoided. 1t works a chemical change
in the hay that is detrimental to it; it makes
the product dry, stiff and brittle, destroying
much of the aroma, and renders it unpalita-
BILE to stock. / need not dwell upon this
point before intelligent, practical farmers. A
certain amount of sweating is necessary for
the production and preservation of first
quality of hay; the great point is to secure
Just enough, and to arrest it at Just the right
point. A little deviation either way will re-
suit in damage; of course this varies with
different kinds of grasses, and at different
ages at which they may be cut. No set rules
will ha found apnlieahle IN all cases mr. even