in the cocks for two or three days, or
until it has gone through the "sweating" process. Exposure to two or
three showers of rain falling at intervals while partially cured in the
swath or winrow will greatly injure clover hay.

When the area to be harvested is large, clover is sometimes cured in the
swath. When thus cured it is stirred with the tedder often enough to aid
in curing the hay quickly. It is then raked into winrows and drawn from
these to the place of storage. In good weather clover may be cured thus
so as to make fairly good hay, but not so good as is made by the other
method of curing. It is much more expeditiously made, but there is some
loss in leaves, in color and in palatability.

Some farmers cure clover by allowing it to wilt a little after it is
cut, and then drawing and storing it in a large mow. They claim that it
must be entirely free from rain or dew when thus stored. This plan of
curing clover has been successfully practised by some farmers for many
years; others who have tried it have failed, which makes it evident that
when stored thus, close attention must be given to all the details
essential to success.

Clover may also be cured in the silo. While some have succeeded in
making good ensilage, in many cases it has not proved satisfactory. The
time may come when the conditions to be observed in making good silage
from clover will be such that the element of hazard in making the same
will be removed. In the meantime, it will usually be more satisfactory
to cure clover in the ordinary way.

Grasses cure more easily and more quickly than clovers. Consequently,
when these are grown together so that the grasses form a considerable
proportion of the hay, the methods followed in curing the grasses will
answer also for the clovers. For these methods the reader is referred to
the book "Grasses and How to Grow Them" by the author. The influence
that grasses thus exert on the growing of clovers furnishes a weighty
reason for growing them together.

=Storing.=--Clovers are ready to store when enough moisture has left the
stems to prevent excessive fermentation when put into the place of
storage. Hay that has been cured in the cock is much less liable to heat
when stored so as to produce mould, than hay cured in the swath or
winrow. The former has already gone through the heating process or, at
least, partially so. Some experience is necessary to enable one to be
quite sure as to the measure of the