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OPERATION
HAYINGnps
There is
one certainty
when making hay ,· a
quick cure
will maintain top
quality.
It is
critical
10
have
the
cured
hay baled as
quickly
as possible,
for
two
reasons:
1.
Every day hay lies
on
the
ground,
5%
of
the protein
is
lost.
2.
The
sooner
the
cut hay
is
off,
the
earlier
the
start
for next
growth.
Generally,
leaving the windrow as wide
and
thin
as
possible makes for
the
quickest
curing,
however there
are other
factors which
affect curing
tirne
:
'-
TOPSOIL
MOISTURE
When the ground is
wetter
than the
hay,
moisture from the
soil
Is
absorbed by
the
hay above
it.
Determine
topsoil moisture level
before cutting.
Us;e
a
moisture tester
or estimate level:
Over
45%
•
WET
-
Soil
will
be
muddy
25 -
45%
-
DAMP
-
Walking
on soil
leaves tracks
Under 25% - DAY
- Soli will
be dusty
all
top
When ground is wet due to
irrigation,
wait untll soil moisture drops below 45%. When
ground
Is
wet due
to
frequent
rains,
cut when weather allows and
let
the forage lie
on
wet ground until it
dries
to the
moisture
level of the
ground.
At this point, the
ClIt
hay will dry no more until the ground under
it dries, so consider
moving the windrow to drier
ground.
On
wet
son,
the
general
rule
of
"wide
and
thin" does not
apply.
A narrower windrow
will
dry faster
than hay
left flat on wet ground.
2. ruMATIE ANO TOPOGRAPHY
a.
Try to have as much hay
cut
as pO$sible by midday, when drying
conditions
are
best.
b. Fields sloping south get up to 100% more exposure to
the
sun's
heat than do north
sloping
fields.
If you
bale and chop, consider baling
the south
facing fields and chopping those facing north.
C
.
When relative humidity is high, the
evaporation
rate is low and hay
dries
slower.
If there
Is
no wind,
saturated
air becomes
trapped around
the windrow, further hindering the drying
process.
Raking
or
tedding will
expose
the hay
to
fresher,
less
saturated
air.
Cutting hay perpendicular to the direction
of
the prevailing winds may
also
help.
34
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