“Harvesting the Hay Crop on Deadline’’
— Watercolor by Bill Hall
In late May it could get hot in Vermont’s Connecticut River “Upper Valley’’. You shifted slowly from here to there, but you had to move. If you didn’t you’d swear you would suffocate. You weren’t avoiding the oppressive heat as much as you were looking for some air to breath. Shade didn’t help much; it only served to dull the searing brightness. The heat was just there. If you were a farmer you had to get used to it, and get things done anyway. One of those things might have been to get in the early (season’s first) crop of hay: “early hay”.
In that sudden sweltering heat, you had to decide:
“Hay or no hay”?
Once you decided to hay, you had to do it fast. After the brutality of winter and the torrents of “mud season,” after the financial reality of dairy farming sank in once again, you had to get moving. You might put off the question of buying new equipment by fixing the old. Or should you pay down your loan?
Farmers in the Connecticut River Valley had to weigh the costs and rewards of throwing the dice once again. Would they risk an early haying or would they fold and walk away? That was the big gamble.
Early hay or “spring mow” sounds simple enough to a non-farmer. The common question asked, “Is it possible?” The correct answer is, “No, in most cases,” due to weather, which is always uncertain in northern New England. “Then, is it necessary,” you might ask?
In some professions, such as insurance, determining possibilities is a scientific matter, but in farming it’s just called “gambling”. My street-smart father called it “ The Farmers’ Hat-Trick”. He explained it to my brother and me as he shifted three dried butternut half-shells around on the kitchen table in short quick movements, one shell concealing a dried pea seed. You know this game. Which shell hides the pea? This was to demonstrate how, by a game he called “slight-of-hand,” farmers plotted to sneak a full barn of early hay right out from under the nose of a vengeful God.
My brother and I did not realize we were also getting a lesson about my father’s religious beliefs, seasoned by his ironic sense of humor. He was a traveling farm-equipment salesman who served a big territory. He understood farming, but elected to travel in a wider circle of go-getter types. He was also kind and sympathetic. By the end of the lesson he had impressed upon us how daring farmers were for trying to beat the heavy odds against succeeding at a harvest of early hay while it was still mud season. Dad called a career that required dealing with weather “a fool’s guess”. We also learned why we were lucky to be able to watch and understand this unfolding lesson where we could see it, in our own pastures. But we were safe from the financial challenges. My father traded the hay to our neighbors, the Vaughans, just to get our fields hayed, addressing the need to keep out brambles and weeds that cows shouldn’t eat, and to provide us with enough hay for our modest needs, which were for bedding, fodder and scratch hay for my grandfather’s turkeys and chickens (and their eggs)
Quirky local weather is king
Vermont has many microclimates, in part because of its geological history. Small farmers work every inch of that glorious land from the highest pastures of the Green Mountains to the floor of the Connecticut River Valley. Our 50-acre farm lay like a door-mat on the fertile plain of that valley, but the rush to harvest an early hay, or the decision not to attempt it, was happening everywhere in our little state, and all at once.
We would get news from Father’s weekly travels about the haying elsewhere. “They’re still not mowing in the Champlain Valley” maybe he’d report. He had seen bales in a high pasture over in the Vershire Hills, just west of us, but they were covered with snow and so on. Our total focus was on our two flat 25-acre fields, one on each side of our farm house. We knew from the farm kids at school that other farmers were ramping up to mow, rake, flip, dry and bale new hay everywhere around us, as soon as the weather permitted.
My father joked that if God controlled the weather then he was the one who needed to be appeased, fooled, dazzled or distracted. “He can be a practical joker at times,” he said, winking. The question was, if a farmer was going to sneak in such a neat stunt as an early hay harvest shouldn’t the farmer be very careful? If God knew, might he put obstacles in the farmers’ way? As our minister said, “To test him, to test his devotion”? It seemed like there was a, “side bet” between our dad and “Our Father”.
The tension was growing.
It was pre-spring. The days alternated between snow and mud. Most farmers were gun-shy and dazed by the deep dark winter they had just endured. Already skeptical about the benevolence of their God, a farmer could get discouraged from being house-bound and barricaded in their dark barns all winter dealing with rodents, frozen pipes and coughing cows. When the farmers returned to their kitchens, wives were waiting with “payable notices” illustrating the folly of a farming life. They felt vulnerable. The prospect of an early haying seemed further away than ever, but then it did every year.
Mud season was next. It held hands with winter. Those two soulless bullies worked together to test farmers’ resolve. Farmers felt helpless in their grip, and the sun seemed in cahoots with those darker elements of life because it offered only a few short winks in early May. “Was this spring”, they asked? It sleeted in April and froze tight every night for days sometimes, and maybe served up a blizzard for breakfast. Levity and faith were long gone by the time that the spring mud started to shift consistency from stinking brown glue in the barnyard to something more solid. But the fields were still soaking wet.
Wet fields? Were they the death warrant for early hay crops? A wet field normally meant one inaccessible to heavy farm equipment, and therefore useless until dry, but with a little luck and intense sunshine the ground might give rise to the green gold of the grass seeds within. If they could just get enough sunshine those seeds would explode to become a free bonanza of green early hay, but only in a field dry enough to work in. A windfall crop of sweet green hay would feed a farmer’s cows until the second haying season, in July, and would ensure that no hay need be purchased in the upcoming calendar year.
In Vermont the “early hay’’ was originally called “early mow’’. It was not baled. Teams of as few as two and sometimes as many as six work horses or mules hauled a man around who worked with horses, a “teamster,” upon a wood-frame contraption that combined pre- and post-industrial wood and metal embellishments. The wooden frame was as elegant as any stage coach and the iron parts included shiny as well as rusty parts, such as shearing bars, worm gears and iron seats.
The early mowers worked mechanically like a thousand men with sickles to lay the new grass low. Horse-drawn mechanical flippers or men with wooden rakes turned the grass over, on the same day it was mowed. This, done properly, dried out the hay enough to be “put-away”. Horse-drawn wagons were filled to the tops with loosely piled hay, which was lifted up using mechanical pulleys to be placed drooping over drying beams in the tops of barns, where the hay’s sweet perfume cleansed the stale air from the winter just passed. It was said such a barn was made “happy” by new hay. Cows’ eyes bulged upward as they bellowed in the milking level below as if trying to see through the floor above to the new hay they longed for.
This horse-powered equipment provided an advantage in its day. It could be operated in soaked fields before mud season had subsided, allowing access to wet fields without damaging them, as the weight of modern tractors, balers and trucks would have. Waiting for the proper surface conditions in those fields is what made the modern early hay process such a crap shoot .
Hay could be harvested when it was ready without farmers having to wait for equipment and manpower to converge on a field en masse. It could be gradually harvested more times during the season as it grew. The process was more controllable and flexible.
Above all it was a soulful process for both man and beast. There are still a few Vermont farmers who maintain horse and mule teams and the revered equipment that goes with farms with horses. Admiring them are amateur teamsters, purists, history buffs and people who still prefer the music of men’s voices coaxing animals forward to the sound of diesel tractors and metal balers. In some areas, drivers still park their cars along dirt roads in silent observance of this sacred event. But farming with horses has come to be seen as too slow and out of step with the times.
For the modern farmer and his quest for that early hay, he could only hope that his organizational skills and gambling spirit would see him through. These days, there are detailed weather predictions, radar and and satellite maps to show the regional picture, but it’s his personal experience and knowledge of his region that best tell him when to cut his hay. In our case in Thetford everything was temporary and nothing was as it seemed. It’s complicated. It tests your commitment. It leads you on. It dares you.
Is there enough time?
The fog over the valley floor and the heavy moisture it brings almost every day will dissipate by 9 a.m. if the sun is shining. Then will come a breeze. The heat of the sun on the valley floor will cause up-drafts, which will flow west through the hills of Vermont or east toward the hills on the New Hampshire side. In between is some of the most fertile soil in New England. The question is, can you wait for the sun to do its work and can you commit manpower and other resources enough to get the job done in time? If the farmer has his own hay-processing equipment, no matter how advanced, from cutting to storage, he’s in a stronger position; no one can let him down if he does it himself.
When it came to our two fields we aced it, but it was close. When the weather report said “no way” we had it hayed anyway. The Vaughan family, our aforementioned neighbors, made it happen. They arrived en masse when they saw that the rain that had been predicted for that morning did not fall. Sunny skies were forecast. The Vaughans made a commitment to cut both of our fields that day. They’d flip and rake them alternately and move from one field to another with Big-Red, the baler. We could see that there was still standing water near the fire pond (a source of water to put out barn fires) behind the barn. That area would be dry by midsummer and would have to wait.
The intense ‘baling day’
The Vaughans used two cutting tractors to get the hay down fast; both were working simultaneously. The flipper and rake alternated between the two fields.
Then came “baling day”. One year, the sky was overcast and the forecast was for rain by noon. As we had to wait for the morning dew to dry off, we were worried, but committed. The Vaughan family patriarch was unconcerned. Robert Vaughan Sr., who looked like someone in a Vermeer painting, decided that the hay would get baled and then stacked in his big barn by the end of that day, and that was that. Even if some of the last bales got a little wet, “We’re doing it”.
Just in case, he directed a couple of his five sons to go to the Vaughans’ barn and set up drying racks, where they’d be exposed to wind from the two enormous fans they had just installed. These fans were six feet wide and made the ends of the barn resemble an aircraft-test wind tunnel. This flow would ensure that our hay would retain its dryness in case the rain fell on the last day before we got the hay stacked. Mr. Vaughan wanted the new hay treated gingerly because it had a high alfalfa content and a limited tolerance to too much jostling.
Unlike with August haying, the alfalfa would stay in this new hay. When dry that early alfalfa would resemble flaked butterfly wings and if handled roughly would flutter down from the bottoms of the bales. This essence of the “first cut” must be maintained, otherwise why bother? Dryness was dicey for other reasons. The “good moisture” content was tricky to maintain, and “bad or deep moisture” would cause rot that would spread to hay around it.
Every bale in that bountiful harvest was loaded and trucked to the barn. The last three truckloads were stacked with the help of headlights of the other trucks and tractor. If we were lucky, the rain that might have been predicted held off until the last truck was mostly filled. A large tarp was fixed over the top and flapped wildly as we drove to the barn, where it was unloaded in the big alley in the center. Everyone helped and so it took only a few minutes. Then the big fans were turned on for the night. The sound that followed the throwing of the main switch gave the event a science-fiction feel. The fans chilled us as the breeze dried our sweaty, itchy backs. We would all seek relief lying in front of those fans in the sweltering days to come.
My brother and I always remember those times when the early hay was brought in.
Bill Hall is an artist based in Florida and Rhode Island. Hit this link.
Thetford, Vt. in 1912
— Photo by Mike Kirby
