SOUR HAY.

Patea Mail, Volume II, Issue 185, 17 January 1877, Page 4

SOUR HAY.

Tun followiny is from dm l.omlon /'V/.-n'.s: —Tim Auslrian ■ y-d.m of mai- lug sour hay is very simple. It eousi.-ds in digging lony gray. s or tr. im!ms, l>>ur feet in depth by six or eh-ft fei.-t in breiidtii. 'The m.-wly-mit clover and eV.iss is crammed into (!m tr-m.-fi and trampled (iy fitly down, When dm french is (pdf- inil so that the contents are a little above dm surfme, the whole is then cov'red up with u or io inches of earth, yusl as a heap o! potato 's is covered, I’iof. Wriyld-on staf.s that the pres -rvatmu is comp! -I.e, and the welt r lim Ihd ler wlmu it yoes j together the better. No salt is mixed with tim grass. lIT further states that this “sour hay” affords a capital winter fodder, ami when cut out with hay spades it is found to he rich brown in colour ami very much liked by stock. The pulp left in by the maimd'aci-Ure of suyar from beet is also [ires.awed in (me same way, ami, it is slated, will keep fresh for live or six years. Although Prof, Wriyldsoii does not say so, still wo imayime that yiveii vetches may also ho stored by Urn same nmtbod. When wo formerly referred to this matter, wo expressed a wish that muiie o! our read rs would make a. can-fid trial of the Austrian mode of pres-Tviny ynvu kaldcr.