MacDon R85 Rotary Disc 16 Foot Pull-Type - Manual (Page 128)

OPERATING THE MOWER CONDITIONER
7.13 Haying Tips
7.13.1 Curing
A quick cure will maintain top quality because
• 5% of the protein is lost for each day hay lies on the ground.
• The sooner the cut hay is harvested, the earlier the start for next growth.
Leaving the windrow as wide and thin as possible makes for the quickest curing.
Cured hay should be baled as soon as possible.
7.13.2 Topsoil Moisture
Level % Moisture Condition
Wet Over 45% Soil is muddy
Damp 25–45% Shows footprints
Dry Under 25% Surface is dusty
• On wet soil, the general rule of “wide and thin” does not apply. A narrower windrow will dry faster than hay left flat
on wet ground.
• When the ground is wetter than the hay, moisture from the soil is absorbed by the hay above it. Determine topsoil
moisture level before cutting. Use a moisture tester or estimate level.
• If ground is wet due to irrigation, wait until soil moisture drops below 45%.
• If ground is wet due to frequent rains, cut when weather allows and let the forage lie on wet ground until it dries to
the moisture level of the ground.
• Cut hay will dry no more until the ground under it dries, so consider moving the windrow to drier ground.
7.13.3 Weather and Topography
• Cut as much hay as possible by midday when drying conditions are best.
• Fields sloping south get up to 100% more exposure to the sun’s heat than do north sloping fields. If hay is baled
and chopped, consider baling the south facing fields, and chopping those facing north.
• When relative humidity is high, the evaporation rate is low and hay dries slower.
• If there is no wind, saturated air becomes trapped around the windrow. Raking or tedding will expose the hay to
fresher, less saturated air.
• Cut hay perpendicular to the direction of the prevailing winds is also recommended.
7.13.4 Windrow Characteristics
Refer to Section 7 Operating the Mower Conditioner, page 85 for instructions on adjusting the mower conditioner.
For best results, a windrow should have the following characteristics:
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