HAY. 659 HAY. amount of the water originally present. It con- tains fairly large amounts of carbohydrates, both nitriigen-free extract and crude fibre, and a con- siderable amount of protein. The latter con- stituent is especially abundant in hay from le- guminous crops. The different sorts of hay are vcr}' important feeding stuffs for all classes of farm animals. They are valuable not only for the nutrients they contain, but because, like all coarse fodders, they furnish the needed bulk in the ra- tion. In early times animals were wintiTcil on hay alone, but experience has shown that al- though farm animals may be maintained without ether feeding stuff's, if it is desired to produce gains in weight or abundant yield of milk, hay must be supplemented by grain or other con- centrated feed, Rowen, that is. hay made from second-growth grasses or aftermath, is especially rich in nu- trients; but it is made at a time of the year when the ground is often damp, the days shorter, and the sun's heat less strong than earlier in the season. This renders the curing of rowen somewhat difficult, and the product is usually of less value for some purposes than first-crop hay. When cured under favorable conditions, aftermath hay is an excellent article for win- ter feeding. In Switzerland and other parts of Europe it is customary to cut the soft grasses which are often grown a number of times during the season. The resulting hay is fine, and is said to be especially relished by stock. New-made hay is laxative, and should not be fed to work-horses or to driving horses. Generally speaking, new- crop hay cannot be successfully fed until the sweating process in the mow is completed and the hay has cooled, The average coefficients of digestibility of a number of sorts of hay follow: increases the palatability of the feed, though it probably docs not increase its digestibility. Cooked clover hay is often given to poultry with advantage. In general it does not pay to steam or cook hay for stock. 'Hay tea,' properly made, has been success- fully used for rearing calves in place of milk. The tea should be supplemented by ground flax- seed and middlings cooked in it, or some other suitable material. Hay is commonly stored under cover or in stacks in the open field. It is now generally baled for shipping, in which form it is convenient- Iv handled and stored. ' HAY, Fkancis ( ?-1631 ) . A Scottish nobleman, ninth Earl of Errol. identified with attempts to reestablish the Roman Catholic religion in his native country. He became a convert to that re- ligion, and after succeeding to the earldom in 15S5 he joined Huntly in the attempt to induce Philip II. of Spain, after the defeat of the Ar- mada, in 1588, to fit out another expedition for the conquest of England, On discovery of his treachery, he was summoned before the Coimcil to answer the charge of attempting to subvert the Protestant religion, and upon refusing to appear he was denounced as a rebel. The Earl's career from I.5S9 to 1617 was little more than a series of attempts to carry out his main design, during which he engaged in conspiracies, foment- ed rebellions, was tried, imprisoned, and after- wards released. The Scottish King, James (afterwards James I. of England), was un- willing to exercise extreme severity upon Errol, though he knew of his guilt, and warned him of the futility of his attempts, .fter an .abor- tive rebellion, in which the Earl and Huntly were the leaders, the former was sent to prison in AvEBAQE Digestibility of a Numbee of Kinds of Hay, Shown by the Pehcentages of Diqested Constitbents KIND OF HAY GHASSES Timothy Timothy rowen Orchard grass Pasture grass Mixed passes Salt-marsh hay Rowen CEREAL 6BAINS Barley Oat LEGUMES Red clover Red clover rowen Alsike clover Alfalfa Cowpea vine Dry matter Protein Fat Nitrogen- free extract Crude fibre Ash 56,6 46,9 52,2 62,3 62,5 32.8 62.2 68.0 49.5 63,4 66,6 56.4 56,6 59.5 53,8 55,4 60.4 72.6 73,4 67,3 74.2 76.1 61.8 57,1 58,5 48,5 6S,7 59,7 56.4 42.6 29,7 54,7 60,7 69,8 61.4 69,1 47.4 66,2 66.6 46.6 61,2 65.2 40,5 63.3 61.7 44.8 49.3 64,2 61,9 52,0 43.5. 34.6 57,4 68,0 55,2 64,4 54.2 29.1 68,0 64,8 59.8 62,8 47,4 45,. S 62,3 66,1 60.2 70,7 63,5 62,2 68,9 72.0 61,0 69.2 46.0 39,5 69,2 64,8 61,8 70.6 42,0 49,5 Hay is fed 'long,' i,e. whole, or 'chopped,' i.e. more or less finely cut. Where a large number of animals are fed, chopping has some advantages. If a little water is added to the chopped hay it lays the dust. Meal may be added to the moist- ened chopped hay. Such a ration is especially recommended for hard-worked horses which are in the stable only at night. If animals have abundant time for chewing and digesting, chop- ping is not veTj' desirable. Growing pigs and breeding swine are often benefited by a reasonable allowance of steamed or boiled and chopped alfalfa or clover hay. The boiling or steaming Edinburgh Castle for an alleged share in Both- well's attempt to capture Falkland Palace while the King was occupying it. In 1,592 he was again denounced as a rebel for alleged complicity in .Spanish intrigues, but was finally ordered to choose between exile and accepting the Protestant religion. Having failed to riiake a choice he was declared a traitor. The Ear! and Huntly re- belled in 1,504, and defeated a force sent against them by the King, Soon afterwards they fled the country, but returned in 1.5!)0, and the following year Errol, having complied with the King's con- ditions "oy abjuring his religion and subscribing
