Small-Scale Haymaking: Our Forefathers’ Way (With a Few Modern Twists) If your winter hay needs aren’t great and you have an unused corner of an outbuilding for storage, consider putting up premium hay for rabbits, a goat or a miniature horse the old-fashioned way: by hand. The trick is to make good hay so every mouthful packs a punch. Touch base with your county extension agent or do your homework to determine which forage works best for your critters, then prepare, fertilize and plant a small hay plot (¼ to one acre) accordingly. Just like the big hay makers, be set to harvest at optimal bloom during a window of warm, sunny days. For this, you’ll need a mower. You could choose an old-time scythe or sickle if you can find someone to teach you how to use it, but the 21st century counterparts—heavy-duty string trimmers and brush cutters (see “Tools of the Trade,” Summer 2002)—will save your back and do the work in a fraction of the time. Your hay should be turned at least twice. Our forefathers used wooden peg-toothed haying rakes; if you’re handy with tools you could make one, but a wide-toothed garden rake will do. Check frequently and when mown and turned hay is fully dry, but still green and sweet smelling, hook a cart to your lawn tractor, grab your pitchfork and bring in the harvest. Store your hay in a well-ventilated area, out of direct sunlight. Don’t fork it directly on the floor, place it atop wooden pallets to prevent ground contact spoilage. Pack it down and pile it high. It’s best to leave new hay uncovered for a few weeks until it finishes curing, but then top it with tarps to preserve cleanliness and quality.
Posted on: Sat, 15 Jun 2013 04:39:57 +0000
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