Grass Productivity by Andre Voisin

Author:Andre Voisin [Voisin, Andre]
Language: eng
Format: epub
ISBN: 9781610912730
Publisher: Island Press
Published: 2013-03-22T04:00:00+00:00

The half-dry meadow

Another art which would be of interest to study is the imitation of what is called “dry meadow grass” in some regions in the centre of France. The system consists in allowing the grass to “bake” in situ; in other words, making hay in situ. Obviously this hard, rather dry grass will not satisfy the requirements of the cow, but it might be possible to alternate fresh green paddocks with paddocks of “dry meadow grass”. Equally the latter might perhaps be reserved for the second or third group.

I think, however, that, in general, only half-dry meadows should be aimed at, that is to say, a reserve of paddocks which have baked a little, but are not dry. There might probably even still be sufficient fresh grass to provide an adequate harvest for the first group, leaving the harder herbage to the following group.

In fact, these half-dry meadows are a return to “setting grass aside”, something I have often done, and still do, towards the end of June when the grass growth is excellent. This reserve allows me to wait quite safely until, towards the beginning of July, I can bring my mown pastures back into the rota.

If sufficiently long rest periods are observed at the end of the season, a half-dry meadow, corresponding to the English foggage, can probably be set aside for the winter. In such a case one has the advantage of a herbage which is only very slightly baked; but, on the one hand, there is the risk of it being spoiled by frost and on the other of being destroyed to a large extent in the field if the sun comes out to melt the snow or heavy rain makes the field muddy.

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