Page:The New International Encyclopædia 1st ed. v. 09.djvu/718

* HAXO. 658 HAY. troduced casement batteries of his invention, which were later adopted for the fortresses of France. During the retreat from Moscow lie re- ceived from Napoleon the brevet rank of general of division, and in June, 1813, he was made com- mander-in-chief of the engineers of the Imperial Guard. After the Peace of 1S14 the Bourbons gave him employment, but on Xapoleon's return from Elba he joined the Emperor and fought under him during the Hundred Days. Neverthe- less, upon Napoleon's tinal overthrow, the Bour- bons again received him into their service and made him inspector-general of fortifications. In the disciiarge of this office he worked so stren- uously to modernize the fortresses of France that General Rogniat said of him: "Peace was for him more laborious than war." He proposed the method of fortifying Paris which, with some modifications, was finally adopted, and in 1S32 he conducted the celebrated siege of Antwerp. He left a number of writings on military engi- neering and analogous subjects. HAY (AS. lufi, Goth, hawi, OHG. heici, houwi, Ger. Hen; probably connected with AS. lieawan, OHG. houwan, Ger. liaiuii, Eng. hew). A term applied to a considerable number of cured crops used for feeding farm animals. The most impor- tant hays are made from the various grasses (timothy, meadow fescue, meadow foxtail, brome grasses, etc.), legumes (clover, alfalfa, etc.), and cereal grains (rye, oats, and barley). The dif- ferent crops should be cut for hay before they have fully ripened seed, as, generally speaking, the nutritive value increases up to this time and decreases afterwards. (See Grasses.) While most crops will not cure unless they are cut and treated in the usual way, some grasses, for in- stance Buffalo grass, dry in their natural habitat without appreciable loss of nutritive material, and constitute fairly good natural hay. If the cut crop to the sun and air. The processes of hay-making vary with the crop and climatic con- ditions. The varying nature of the crops con- verted into hay, the dampness or dryness of the soil, the amount of moisture in the atmosphere, and the duration and intensity of the sunlight are all factors which influence the problem. At the present time hay-making is quite generally carried on by the aid of machinery. (See Re.p- KRS, Reapi.vg; Implements, Aorkultural. ) Generally speaking, hay is cured in the United States by spreading on the ground. In some parts of Northern Europe, in the Mackenzie River region of Canada, and elsewhere, where the rainfall is very abundant, hay is cured on racks. During the curing jirocess the green crops lose water, which is, perhaps, the most marked change. However, there are other changes, which are due to the action of ferments. These modify more or less the composition of the hay and aid in developing the peculiar aroma. It has been found that grass which is merel.v dried does not have exactly the same composition as a similar sample which has been cured as hay. Fermentation, which begins in the field, often continues after the hay is stored. As in many other chemical changes, fermentation is accompanied by the lib- eration of lieat, and in the case of hay the tem- perature may rise sufticiently to cause ignition, ilany fires have been caused by the spontaneous combustion of hay owing to this cause. Though frequently a single gi'ass or other crop is planted for hay, meadows often have a number of crops growing together as grasses and clovers, and these yield what is termed mixed hay. The hay from salt marshes consists of such plants as black grass {Jkiiciis tjerardi) . fox-grass (Spartiiia jxitera), branch grass (Distichlis spicata). flat sage {Spartina stricta maritirtta), etc. The average composition of a number of sorts of hay follows: Average Percentage Composition of a Number of Sorts of Hay from Grasses, Legitmes, and Cereal Grains KIND OF HAY GRASSES Hay from mixed grasses Timothy Orchard grass Kentucky blue grass Meadow fescue Salt-marsh hay Rowen CEREAL GRAINS Barley hay. cut in milt Oat hay, cut in milk Rye hay LEGUMES Red clover White clover Crimson clover Alfalfa Cowpea Soy bean Pea-vine Vetch Serradella Peanut^vines (without nuts)... Sanfoin Alsike clover Nitrogen- Crude fibre Water Protein Fat free extract Ash 15.3 7.4 2.5 42.1 27.2 6.5 13.2 5.9 2.5 45.0 29.0 4.4 9.9 S.l 2.6 41.0 32.4 6.0 21.2 7.8 3.9 37.8 23.0 6.3 20.0 7.0 2.7 38.6 25.9 fi.8 10.4 5.5 2.4 44.0 30.0 7.7 16.6 11.6 3.1 39.4 22.5 6.8 16.0 8.8 2.4 44.9 24.7 4.2 15.0 9.3 2.3 39.0 29.2 6.2 10.6 9.3 2.5 8.7 23.6 5.3 15.3 12.3 3.3 38.1 24.8 6.2 9.7 15.7 2.9 39.3 24.1 8.3 9.6 15.2 2.8 36. C 27.2 8.6 8.4 14.3 2.2 42.7 25.0 7.4 10.7 16.6 2.9 42.2 20.1 7.6 11.3 15.4 5.2 38.6 22.3 7.2 15.0 13.7 2.3 37.6 24.7 6.7 11.3 17. n 2.3 36.1 25.4 7.9 9.2 15.2 2.6 44.2 21.6 7.2 7.6 10.7 4.6 42.7 23.6 10.8 16.0 14.8 3.0 39.5 20.4 7.3 9.7 12.8 2.9 40.7 25.6 8.3 cereal grains are allowed thoroughly to ripen be- fore cutting, and the grain separated, the ma- terial is called straw, and is not as valuable for feeding as hay. Hay is cured by exposing the Hay contains more nutritive material in pro- portion to its bulk than the green crops from which it is made. In other words, it has been concentrated by the evaporation of a large