Hay

any grass or sedge cut green and dried for forage. By extension the term covers forage prepared from many other plants, as clover and alfalfa, which belong to the pea family; but it is not applied to the straw of the cereals, as oats and wheat, although they are grasses, nor to the fodder of corn, which is also a grass. Wild hay is made from native grasses growing in natural meadows. Tame hay is made usually from timothy or clover, or from both. The best advice to the haymaker is to follow the adage and "make hay while the sun shines." To secure the best quality of hay it must be cut in the blossom, dried in the sun, and stored under shelter without rainfall. A well built haystack forms a natural thatch. In many parts of the United States the entire crop, especially of wild hay, is stacked out of doors. Recent statistics put the annual cut of hay in the United States at 70,000,000 tons, worth $635,000,000 on the farm. The average yield per acre the United States over is about a ton and a quarter. Irrigated lands and river bottoms bring the largest yield. Farm prices vary exceedingly in different states. A ton of hay is worth twice as much in the Atlantic states and in the Ohio Valley as it is in the prairie region included between the dry plains and the Mississippi River. Minnesota leads in the production of wild hay; Kansas leads in millet, Hungarian grass, and Kafir corn; Indiana leads in red clover, and California in grains cut green for forage. The total hay crop of the United States is worth more than the wheat crop, but not so much as corn.

PRODUCTION OF HAY IN THE UNITED STATES. Tons

United States . . . . . 70,798,000