1802.] New Method of making Clover Hay. 243

would be heaped up in ſome places. To guard againſt this ob= jeGion, I have been ſo very particular in deferibing the Ma- chine.

But it is to be obſerved, that the Harrow will bounce more or leſs, according to che diſtance of the horſe from the Harrow, which muſt have been obſerved in common harrowing. Gi Harrow makes a balancing motion, that is, turning alternatively ſidewards, ſo that it does not always meet the ſame quantity of hay,‘or ſometimes does not take deep enough, from which rea- fon one can ſee that if it takes ſometimes too much, it will looſe it again in a little time after. 4

A good Hay-Harrow ſhould therefore be of the’ ſize here deſcribed, and which by experience I find to be the beſt, having made the hay of ſeventeen acres with no other affiſtance but one man and one borſe, and TL can affirm that theſe ſeventeen acres did not coſt me ſeven ſhillings and frxpence for hay-making, beſides the expence ofthe Harrow. The hay was óf a fine green colours and good quality. I have invented likewiſe a Machine to gather the ſcattered hay, which is of the ſame ſize as the abovemen- tioned, but it has four rails, and is full of teeth, of thé length of four inches, and ſix inches diſtant from each other.

An Account of the Method of making Clover-Hay, invented by the Rev. Mr. Klapmeyer, of Wormen, in Courland; communicated to the Secretary of the Society of Arts, Se. by his San Mr. Fohn Taylor, and publiſhed in their 19th Volume.

N the method of making Hay, recommended by the Rev. Mr. Klapmeyer, not only a number of hands are ſaved, but the Hay is better and more nouriſhing.‘The Hay is prepared by ſelf-fermentation, whereby it retains its nutritious juices, and only loſes its watery particles; it is dried more expeditiouſly by diſſipation of its humidity, and contra@ion of the ſap-veſſels and thus its nutritious juices are concentrated. This procels 1s condudted- in the following manner, viz.‘The ſap-veſïels are expanded by the circulation ofthe liquid-juices by heat, and the ſuperfluous humidity is exhaled: on cooling, the ſap- veſſels con- tra, and thus future inteſtine fermentation is prevented, and the nutritious quality preſerved.

Upor this principle, the Clover intended for Hay, after having been mowed, remains till four o’clock in the afternoon of the following day, in the ſwath, to dry; it muſt then be raked together into mall coils, and afte1 wards made into large cocks in the form of 2 ſugar-loaf, and ſuch as would require fix or eight horſes to remove. T'o prevent the air from penetrating theſe cocks, and to produce quicker fermentation, they muſt, while forming,tbe trod down by one or two men, If it be a fill, cloſe, warm night, the fermentation will commence in four hours, and