The gazette-times., June 22, 1916, Page PAGE FOUR, Image 4

THE GAZETTE-TIMES, HEPPNER. ORE., THURSDAY, JUNE, 22 1916
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HEAL ESTATE
We are offering a house and lot in Lents,
Oregon, for sale or trade.
This lot is 50 by 150 and has a number
of young fruit trees on it. Will trade
for a small place near the mountains
or for Heppner property. Vould trade
for work horses, broke or unbroke.
Price tor this property is $1200.00.
A Good Eight-Room Dwelling,
r.arn and other outbuildings, fruit
trees and li acres of laud in Heppner
at a bargain. This can be bought on
time and if you want it and can give a
2-ood note vou don't need any money.
127 Acres of Land
Fair house, good barn, 6 acres in of
good alfalfa land, some good farmland
on the hills. Running water all the
season. A dandy little poultry and
dairy ranch for sale cheap.
We have other good properties for
sale. Come and see us if you
want to get bargains.
Smead & Crawford
Real Estate and Fire Insurance
Office in the Fair Building
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METHODS OF HAYING
By J
E. Larson, Field Agronomist
O. A. C.
(Continued from last week)
The Canadian Field pea is another
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LicensedEmbalmer Lady Assistant
"J.L.YEAGER
FUNERAL DIRECTOR
Phone Residence Heppner, Oregon
. , .
J PAINTING & PAPER 'HANGING !
I D. C. ROGERS I
t WALL PAPER I
FIRST DOOR NORTH OF POSTOFF1CE f
Ths IDEPENDENT GARAGE
JACOB KING
AUTOMOBILE ACCESSORIES AND SUPPLIES
Tires and Tubes Vulcanized. Batter
ies Recharged. Electric Equipment
Phones: Shop 572 Residence 552
Heppner
Located on North
Main Street
Oregon
Drink "Grape Smash"
The pure flavor of the Concord Grape
5c a glass
Fresh Ice Cream Every Day-WE MAKE IT
THE PALM
The Home of Good "Sweet Heats"
legume which Is grown in certain sec
tions of the Valley and Eastern Ore
gon. The same things will apply to
this crop as the vetch except that it
should be cut about the time the peas
in the lower pods are at the table
stage. In no case allow the vetch or
peas in the lower pods to get over
ripe. The leaves lose off readily and
they contain a large percentage of
the food nutrients of the whole plant
Alfalfa is one of the main crops of
the Irrigated sections of Eastern Ore
ton. Much of this hay must go on
the market; hence, the stage of cut
ting is most important. The general
tendency is to allow the alfalfa to get
too mature before cutting it. The
universal rule of instruction for cut
ting alfalfa is when one-tenth is in
bloom. This represents very nearly
the proper stage. However it is not
always safe to depend on this sign
Sometimes insect pests attack the
blooms and the blooms do not come
out. Again in some sections, late
spring or early summer frosts may
heck the alfalfa crop and it should
be cut but the indications do not
show in the bloom. A safer plan is
to match the basal shoots at the
crown of the plant and cut when they
are from one and one-half inches
long. Do not wait until these be
come long enough that they are clip
ped off by the mower. If this in
dication of time to cut is watched
for you can readily see that, re
gardless of the condition of the bloom
the alfalfa will be cut at the proper
?tage. Farmers who are growing al
falfa for market are prone to allow
the alfalfa to get to mature in order
to get the greatest tonnage. It is true
that in the last stages of growth the
plant takes on dry matter or increas
3d weight rapidly but in total tonn
age for the season usually there will
be more alfalfa from the fields that
are cut at the proper stage. At any
rate, the man who has some stock can
use the last crop or aftermath for
pasturage or hay to good advantage
and cut his market hay at a better or
earlier stage.
The grasses should be cut at or
just before the blooming stage. Tim
othy is sometimes cut when it has
reached what is called the "second
bloom"; that is, after the blooms
have dropped. The better stage, es
pecially for market hay, Is to cut
when it is in full bloom; for feeding
purposes, it does not deteriorate
rapidly or materially if left a little
longer. The rye grasses and orchard
;rass should ba cut before they reach
the blooming stage as they become
ivoody and unpalatable if left long
er. The same is true of the Tall fiat
urass. Ken Top can stand slightly
longer in the field than the rye grass
es but it too loses in palatability if al
lowed to get to ripe. Cut at a fairly
early stage for best class of hay.
While a little tonnage may be gained
by allowing grasses to get more ma
ture, an actual loss is sustained In
the fact that they become woody and
unpalatable and of lower feeding
value.
A great deal of grain hay is made
throughout the state, these grains be
ing wheat, oats rye and cheat. The
general tendency is to allow these
grain crops to get to mature before
cutting for hay. It is almost im
possible to get both grain and hay.
What is gained in grain is more than
offset by what is list in the forage of
the plant. These hays should be
oroDerlv cut lust between the milk
and soft dough and stiff dough stage,
the nutriment passes rapidly Into the
grain .as it nears ripening. Thip
means that the stalk and leaves will
lose in feeding value and lose ma
terially in palatability which counts
for much in hay to be fed to stock
With grains more than any other hay
crop is there need for changes In the
practices followed out on the avera?;e
farm.
CURING HAY
The quality of hay depends much
on the making. The finest green hay
product is often ruined in curing. I;
is good to follow the old adage
"Make hay while the sun shines" bin
even this Biinning process can bt
overdone. The curing or converting
of the green product into hay is made
up of three processes drying, fer
mentation and bleaching. The firs'
.'vo mentioned, of course, are neees
ary but we cannot make hay withou
' aving some bleaching take place.
he ideal conditions for making ha.v
vould be without any direct sunshine
f that were possible. The product
;ommonly known as "brown hay"
'iade by the European countries give
evidence that fermentation helps the
quality of the hay. While this brown
hay is not very good for looks, the
stock relish it greatly. We can over
come the problem of over-drying and
sunning the hay by curing it in the
windrow and in the hay cock. In
'his way we can keep the natural
screen color as far as possible. It is
a better market product and food col
or and quality are very closely asso
ciated. The legume hays, such as
vetch, clover, alfalfa, etc, are damag
ed materially if allowed to lie in the
swath too long. The leaves on these
plants and small stems dry very rap
idly and drop off. As much as forty
percent of the nutritive value may
be lost by the small stems and leaves
dropping off of the alfalfa plants.
Do not let the hay burn out in the
hot sun when It should be In the
windrow or hay cock.
Rains ruin a great deal of hay in
the Western Oregon section' each
year. Much more is badly damaged
by rain than by sun burning. Aside
from discoloring and injuring the
market value of the hay, rain also
materially affects the feeding value
of the product. Clover and other le
gume hays are especially susceptible
to damage in feeding value from the
rain. As much as twenty-five to forty
percent of the proteinfeeding value of
the hay can be leached out with com
water. The Colorado Experiment
Station found that alfalfa hay ex
I posed to rain iifTlie field for fifteen
days iusi prucucuiiy imy percent or
more of its protein. The undam
aged hay contained 18.7 percent
while that which was exposed to the
weather only had 11 percent. Anot
her experiment was run to determine
the loss due to rain on grass huy
Part of the field was left in the cock
and part in the swath, during a rainy
spell of eighteen days. At the end
of this time, the hay In the swath
had lost 38. S percent of its digestible
protein while that in the cock lost
only half that much, This experiment
and the other show that the value
of hay cured in unfavorable weather
depends largely upon the manner or
system followed out in curlns the
hay. More and more it la evident
that the price of hay should be gov
erned by the feeding value. This
would do much to discourage the
production of low grade hay. Losses
by exposure of meadow hay amount
to 18 to 20 percent of the dry sub
stance.
In general then the legumes should
be cut in the morning after the dew is
off and raked up in windrows as
soon as the . leaves are thorougly
wilted. The curing of these crops
should not be too long delayed and
the sunning does not improve the
quality. In order to facilitate matters
if the crop is very heavy, the tedder
should be used as soou as the leaves
are wilted and before they become
too dry and are knocked off by this
machine. If we do not have the
tedder and where the crop is mode
rately heavy, the next best solution
is to cure the hay iu windrows and
ana cocks, usually tnese crops
should be raked the same day that
they are cut and then allowed to lie
-in the windrow until the middle of
the day the next day they can be put
into cocks. By putting the hay up
In cocks at this time of day much
warm air is entrapped in the shock
and they will go on and cure much
more rapidly than if put up with
dew or the moisture on them. Two
or three days in small cocks should
cure clover hay enough for the mow
be sure that all outside moisture
rain or dew is off and little danger
wm oe experienced tn the hay burn
ing in the mow or getting dusty, pro
viding the crop was cut at the proper
stage. If, for any reason, the hay
cannot be put into the mow when it
is dry enough it should at least be
jut into larger shocks. These small
cocks might be taken two or three
or them and put into one laree shock.
Then if the shock is raked off well
and toped out, it will turn considera
ble water. Another common device
used for saving the hay in the field
is to put on artificial caps. These
may te made from heavy, unbleach
ed muslin or from a light ducking.
They are made three bv three feet
which is large enough to cover the
average shock. The heavy muslin
overs are inexpensive and are very
effective in kepping the water out of
the hay. Do not oil or tar these cov
ers for they will not allow the air to
circulate through and the hay will
spoil just underneath the covers.
When a wisp of hay taken in the
hands and twisted up will not exude
any moisture it is ready for the mow-
Never put hay in the mow or stack
when it has rain or dew on it, no mat
ter how little.
Certain materials are sometimes
put on the hay w hen it is put in the
mow or stack to aid in curing, as It
is supposed. Salt and lime are
sometimes used. These materials
stop the growth of fungus, molds and
mildews and stops fermentation and
in that way have a value. Salt makes
hay more palatable. A small amount
of salt or lime sprinkled on clover
hay when it is being put in the mow
stack will be a good practice. How
ever it does not perform everything
that is usually attributed to it. Al
ternate layers of straw will help to
cure out and keep damp hay.
MARKET HAY.
More attention should be given to
the question of growing marketable
hay. Much of the land that is now
being farmed each year to a grain
crop might be put down on a good
permanent grass hay for market hay.
The market demands hays that are
not badly mixed and are free from
weeds and much attention is given
to the time at which it was cut and
also to the curing. Hays that have
been cut too green and allowed to
heat in the mow or stack are not con
sidered of very great value and the
market price Is cut accordingly. On
the other hand hays which have been
over-cured are termed "dry hay"
and aie not desirous on the market.
In one instance, as much as two hun
1red pounds of loose hay remained in
the car after the bales had been re
moved, this hay being brash and
fluffy would fall out of the bales and
of course would not make a good,
marketable product. Both of the
ibove-mentioned grades of hay art
not so good in feeding value and al
io do not have the palatability and
he aroma that is sought for in the
market. All too many ranchers of
Oregon are buying hay. Hay, at the
average price which is paid nere, is
a good - proposion. We should ar
range our crop rotations so that they
will have hay crops. To be sure, we
should exercise judgement In select
ing grasses and other hay crops suit
ed to our conditions. We should
Anally pay more attention to cutting
and curing of our hay. It would add
millions to the income of the farmers
of Oregon annually ff the present hay
crop was properly handled.
&A.R. REID
for your
Rough and Dressed Lumber,
Wood and Posts
At the Mill or delivered
AAA
"TTT
All the convenient
ces of gas better
cooking and a
cleaner
cooler
kitchen
At ke iouch
of a match
Bakes, broils, roasts,
toasts. More efficient
than your wood or coal
Stove, and costs less to
operate. Your cooking
is better, too, because
you have heat-control
like a gas stove.
NEW PERFECTION
OILCOMSTOVE
L X
Tor
Best
Results
Use
Pearl Oil
The New Perfection
gives a clean, odorless,
Bootless flame because of
the long blue chimneys.
Cuts out the drudgery of
wood or coal. Keeps
your kitchen coot. In
1,2,3 and 4-burner sizes,
ovens separate. Also
cabinet models with Fire
less Cooking Ovens.
Ask your dealer today.
Standard Oil Co,
(California)
FOR SALE BY
VOll SALE-Desirable building lot,
fine location. Inquire at this office.
We are offering one of the best
residences in Heppner at a sacrifice.
If you want a good home and have
$600 cash we can do business, for
our terms on the balance will be your
terms. There is no better bargain in
Heppner. We will be glad to show
it to you at any time.
SMEAD & CRAWB'ORD.
LOST Somewhere on the Willow
creek road between this city and Mc
Coliough ranch, a water bag in leath
er casing. Finder please return to
Harold Colin.
GILLIAM & BISBEE
VAUGHN & SONS
x Let a Gasofne Digne
A GASOLINE ENGINE IS THE BEST INVESTMENT
ANY FARMER CAN MAKE, BECAUSE IT SAVES
LABOR AND IS READY TO WORK AT ALL TIMES.
YOU CAN RUN YOUR. CREAM SEPARATORS,
FEED GRINDERS, FANNING MILLS, WASHING MA
CHINES, GRINDSTONES, PUMPS, SAWS AND OTHER
BACK-BREAKING WORK ATA VERY SMALL COST.
LET'S TALK IT OVER COME IN THEY ARE
PRICED BY THE HORSE-POWER AND PRICED REA
SONABLY. VAUGHN & SONS
The HORN PASTIME
VICTOR GROSHEN, Prop.
SOUTHEAST CORNER MAIN & MAY STREETS
Complete Line of Candies and Cigars and all the
Leading Soft Drinks. Card Tables in Connection.
First Class Service
Give Us a Call
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