Show HA P AX IAK grass G and jc r I 4 dver 1 wile gnei n ready reads e hajn jit lit a considerable ada U pt pu sugar bugar gar gup mucilage aebli and other othen soi sol sou uble ble bip compound which are ali all liable to be e washed hay hwi ay heavy heavy beavy s showers til of r rain an As ipa as rass rasa i 18 s t ili ill quip quig froh fresh rin rain tai tal falling ina ine lt ha little or no injurious effect bot for fot or A gow P of f W way ora atty tatty matter cove covers rs tiie the 8 a ald wraps BO so to speak the whole vegetable e matter in a waler waier waterproof proof mantle rain bali for this reas reason reabon db may mar fall for days oh on cut grass i without any ADY id iri ury to td it but thol thel caba casa savary sivery deferent by repeated turnings the bas has orless onless bruised and rain upon the half balf made hay not only are sugar gum and others other soluble matters idatte rs then liable washed out hut but th the e bruised state of the pian plan admitting at least a partial diffusion of 0 the various constituents through the lacerated cell call walis walla induces fermentation tiong which if not checked at once onee causes further loss during the fermentation soluble albumen and sugar are destroyed two of the most valuable elements of in showery weather grass recently out should for this reason not be turned over oven more than is absolutely necessary and under all circumstances it is desirable to handle abe the crop as lightly as possible in order that it may not get much bruised I 1 have seen seed farmers spending ding jabor in turning hay on overcast days on all w ilich which a dew show edthe pir to be nearly saturated with moisture proving thau thad evaporation could not possibly take place at the tho tima and aud rain rin might be expected at any moment As long as its grass and clover are still quite fresh the proportions of water to sugar in the green plant aro are too large to encourage i fermentation the nitrogenous constituents in newy cutera cul cut grass s 9 I 1 moreover only become ferment after the vitality of the plant has heen been beenders be endes eudes des deg troyed and the vegetable i cell cello and band vessels have become ruptured b partial drying and their conten talio been ben mingled together acta acra arta tion of Wat vat waterland water erand and the li l i com vom destruction of thel tion ozithe plant the 1 imore more favorable favorably for foe active fermentation i should the heri hert unfortunately turn showery at the stage of ithe haymaking proc process essi and the ailbe air nir komg saturated for many days and weeks together the half made hay often begins to ferment already in the field when this takes taked place the hay loses in quality anabe and becomes much more liable to 11 heat eat afterwards in the stack if on the contrary fine and warm weather sets in and evaporation proceeds with rapidity the per of moisture soon sinks sufficiently low to prevent altogether or greatly to retard fermentation the hay remains sweet and shows far less ten teH tendency dency to heat in the stack even if it actually contains more moisture than hay made in unfavorable weather the more quickly tho hay can be made in the tha thafield field and the less it gets bruised or loses color there the less likely it is to li heat in the stack much hay bay is injured lio Tio wever when it Is quickly made anade ana and aud in la a fine season if it looks to be ready before it is so if dried ever so 0 o much and ever so carefully in the field hay nevertheless heats to some extent in the stack A slight fermentation so far from being injurious may be useful for fol as 16 1 well known pecullar aromatic pr principles are thus genoa genua generated ted which certainly render hay more moro palatable and it may bemore nutritious As long astae as the green color is retained there is no nd danger of odthe j the hay bay losing iu in quality but if the heat in the stack becomes so intense and continuous as to turn the hay decidedly brown I 1 have no hesitation in saying that considerable loss in feeding me dink dina matter inetter is incurred egr rp jar in journal of royal AgH cultural society of rny eny land |