Lester R. Vough
Forage Crops
Extension Specialist
University of Maryland
Spontaneous combustion is
always a possibility with stored
hay, but particularly if hay was
baled too wet or too green. This
year, hay growers are commonly
facing die situation that hay really
needs one more day of drying but
rain is forecast.
The choice is often to go ahead
and bale rather than have the loss
es from rain damage. In many cas
es, that is the wise decision
there may be some musty and/or
moldy hay but most of it is feed
able. at least to beef and dairy ani
mals. But in other cases it turns
out to be an unwise decision, re
sulting in spontaneous combus
tion and loss of bams and storage
structures if the hay was stored in
side.
Hay that was too wet from rain
or dew or that was not allowed to
dry sufficiently in the field will go
through a curing process (some
times referred to as a sweat) in
storage. During the curing pro
cess, heat is produced. This heat
buildup is caused from live plant
tissue respiration coupled with
bacteria and mold activity. Plant
respiration converts plant sugars
to water and carbon dioxide, in
creases neutral detergent fiber
(NDF) and acid detergent fiber
(ADF) and decreases the net ener
gy content of the hay. Plant re
spiration slows as moisture con
tent decreases but does not stop
until plant moisture is 20 percent
or less. In the range of 20 to 35
percent moisture content, molds
Farmers Attend No-TUI
MONTROSE (Susquehanna
Co.) Recently the Susquehanna
Conservation District and the
Penn-State Cooperative Extension
co-sponsored an informative No
till Cropping Field Day at the Al
drich Farmstead in Bridgewater
Township.
John Benscoter, the district’s
nutrient management technician,
introduced the information re
source people after giving a sum
mary of the program’s goals. He
also briefly covered the district’s
Chesapeake Bay program.
Assisting at the field day was
Bob Hotchkiss, district conserva
tionist, Montrose Field Office,
USDA Natural Resources Conser-
NRCS describes the use of a
soil compaction gauge at the
recent no-till field day.
Avoid Fires From Wet Hay
are the predominant microor
ganisms that grow in hay. As with
respiration molds likewise con
sume plant sugars, producing wa
ter and carbon dioxide, causing
loss of dry matter, digestible nutri
ents and net energy. If the mois
ture generated by respiration is not
dissipated out of the bale, mow or
stack, than the moisture content of
the hay will increase.
Both plant and mold respiration
generate heat If the hay heats to
100‘F or higher, browning reac
tions begin. In these reactions,
also called carmclization, proteins
and amino acids combine with
plant sugars to form a brown poly
mer resembling lignin. This also
results in increased levels of ADF
and of acid detergent insoluble
protein (bound protein) and reduc
ed digestibility and net energy
(Table 1). Browning reactions re
lease heat, and when coupled with
heating from mold growth, result
in an upward spiral in temperature
of the hay mass.
Although most problems with
spontaneous combustion begin
occurring within two weeks after
hay has been placed in storage,
combustion is possible for two
months. Growers, especially those
who know that the hay was a little
too wet or green when it went into
storage, should start checking for
temperature rises within two days
following storage and monitor on
a daily basis for at least 10 days to
two weeks.
Although one may check the
top bales in the mow or stack or
the surface of large round bales to'
find out if there is heat buildup.
chances are the problem will oc-
cur in the middle or lower bales in
Ed Reed explains calibration procedures on the no-tlll
grain drill to local fanners.
vation Service. In his presentation,
he covered the benefits of no-till
crop production. Hotchkiss said,
“You need to start with a plan
which will be flexible enough to
take into account the many vari
ables involved in establishing a
cropping system.” Some of the
factors include weather, soils fer
tility, rotations, wetness, timing
and others
Joel Myers, state agronomist
with USDA-NRCS’s Harrisburg
office, shared with the group of
farmers and local agency people
valuable personal and technical
information about no-till planting.
Myers has been working with
farmers for many years and helps
run the family farm, using many
innovative soil-saving techniques.
He emphasized that “if a farmer
wants to succeed, he or she must
recognize how no-till fits into the
overall farm management and
cropping systems.”
Ed Reed, erosion and sediment
control technician, provided the
the mow or in the middle of large
round bales. These areas are diffi
cult to reach but one way to check
the temperature of suspected hay
is to force or drive a pipe or probe
deep into the mow or to the center
of large bales, then drop a thermo
meter tied to a string down the
pipe or probe and leave it there for
IS minutes. If the temperature is
up to 160‘F, read and record tem
peratures at least daily to monitor
the temperature trend. If the tem
perature is in the 160-180' range,
consider moving some hay out so
it can dry and cool. If the tempera
ture is 180-190*, alert the fire de
partment to the situation and stop
ventilation of mows or stacks to
the extent possible to reduce the
air supply. If the temperature is
above 210*, call the fire depart
ment Do not attempt to move hay
at that temperature unless water
and fire fighting equipment are on
the scene as the hay may ignite
when it becomes exposed to a
greater air supply as it is moved.
Heating also increases when
bale density is higher and as both
the size of the bale and the size of
the mow or stack gets laiger. The
higher the bale density and the
larger the bale, the drier the hay
needs to be at the time of baling.
With small rectangular bales,
hay can generally be safely baled
at 18-20 percent moisture. With
large round bales or large rectan
gular bales, hay should generally
be no higher than 16-18 percent
Thus hay baled at 18-20 percent
moisture as small rectangular
bales will generally store safely
while the same hay baled as large
round or square bales will typical
ly heat and be musty or moldy.
Field Day
■asr* "
farmers with useful information
about the operation and calibra
tion of the no-till equipment. Reed
is the technician on the conserva
tion district staff who helps to con
duct the no-till education pro
gram. Also involved are secretary/
treasurer Connie Organisciak and
Lillian Theophanis, district man
ager. who was on hand to handle
public relations. Jim Gamer, the
newly hired district programs as
sistant, was available to assist dur
ing the day’s activities. Gamer
will be more involved with the no
till program as time goes on.
Mark Madden, Susquehanna
County extension agent, provided
information on weed control op
tions, fertility concerns, forage
variety selection, and seeding
rates. Madden’s presentation pro
vided an update on restricted-use
pesticide credits to license hol
ders. Madden commented that
“no-lill planting can not only help
to control erosion, but it can make
good business sense as well.” No
till planting can reduce labor and
Table 1. Problems associated with hay heating.
TEMPERATURE PROBLEM
115* - 125*F When coupled with high moisture, molds am
odors develop and decrease palatability.
> 120*F
130* - 140*F Hay is brown and very palatable because of
the carmelization of surgars; unfortunately,
nutritional value is reduced.
> 150*F
Schnecksville Community Fair
Schnecksville Community Fair
will be held at Schnecksville Fire
Company grounds. Route 309,
Schnecksville, on June 20-24. The
fair opens nighdy at 5:30 p.m. and
Saturday at 3 p.m.
The community fair is sponsor
ed by Schnecksville Community
Fair Association. The fair offers
free admission, free live entertain
ment and parking is $3 per vehi
cle, except on Friday (fireworks
night) $4 per vehicle.
The theme this year is “A Cir
cus Of Country Fun.” One of the
main attractions will be a circus
model display by the “David Dea
con Blanchfield Ring #B6” of the
Circus Model Builders Interna
tional. This free attraction will be
displayed under a big top. with
model displays ranging from HO,
14 -inch, 14 -inch, V* -inch, 1-inch,
and 12 inches to the foot.
In conjunction with our circus
display, this year’s fair will fea
ture a Circus Parade scheduled for
Saturday, June 24 for 5:30 p.m.,
with the parade route circling the
fair grounds. The Circus Parade
will feature five full size circus
wagons, clowns, magicians, ani
mals. fire truck, honor guard, San
ta Claus, plus so much more! An
other free attraction will be Carla
Wallcnda’s high wire act, with up
to three performances daily!
The fair provides much free en
tertainment for the young and old.
Some of the free attractions night
ly include Yiengst Magic Circus,
Master of the Chainsaw, Old Time
Plow Boys (antique tractor dis
play), animal exhibits, 36 craft
persons for the craft show, petting
zoo, Lollipup The Clown, and
more.
The schedule of events for
Tuesday, June 20, Opening Day
includes 9 a.m. judging of 4-H
Grange and Open Class. A 5 p.m.
dining room and exhibit area
open. Carnival rides open at 5:30
p.m. Opening Ceremonies will be
at 7 p.m. located near the 4-H
building. Plan to attend the Baked
Goods Auction at 7:45 p.m. And
energy costs of up to 35 percent
compared to conventional me
thods.
Later, Scott Aldrich hooked up
his tractor to the conservation dis
trict’s no-till grain drill and pro
vided a no-till oat planting demon
stration.
About 33 farmers participated
in the field day.
For more information, contact
Ed Reed. (717) 278-4600 ext. 282,
Bob Hotchkiss (717) 278-1011, or
Mark Madden (717) 278-1158.
Heating reduces digestibility or protein, fiber,
and carbohydrate compounds.
Hay may turn black and spontaneous
combustion is possible.
Happenings
at 8 p.m. is the “Sieira Band.”
On Wednesday, June 21, the
dining room and exhibit area open
at 5 p.m.; with the carnival rides
opening at 5:30 p.m.; and the 4-H
Rabbit Show at 6 p.m. The New
Tripoli National Bank “Apple Pie
Contest” will be judged at 7 p.m.;
with the entries received between
3 and 6 p.m,; and Ist place is
$l5O. Also at 7 p.m. is the 4-H
Sheep Show. At 8 p.m. see Tom
my Schafer & The Blue Mountain
Ramblers perform.
Thursday, June 22 is ride all
night for one price! The dining
area and exhibit area open at 5
p.m. and the 4-H Goat Show. At
5:30 p.m. the carnival rides open;
4-H Steer Show at 7 p.m.; and
Dairy Show at 8 p.m. See Cmisin
Route 3 at 8 p.m.
Friday, June 23 the dining room
and exhibit area open at 5 p.m.;
with the carnival rides opening at
5:30 p.m. At 7 p.m. see the 4-H
Swine Show and at 8 p.m. see
“Midnight Special” Band. At 11
p.m. see our spectacular fireworks
display.
Saturday, June 24 the rides and
Exhibit Area open at 3 p.m. Also
at 3 p.m. is the judging of Neffs
National Bank “Hershey Choco
late Cake Contest”; with the en
tries received between noon and 3
p.m.; and Ist place is $l5O. Don’t
miss Children’s Tractor Pedal Pull
at 3:30 p.m. for children 12 years
and younger, weighing 100
pounds or less. The Dining Room
opens at 4:30 p.m. And at 5:30
p.m., see one of the major high
lights of this year’s fair, the Circus
Parade. At 8 p.m. see “Jesse Wade
Gang” sponsored by Neffs Na
tional Bank.
The fair will include rides by
Nonweiler Amusements, games,
many food concessions, Bier Gar
den, pony rides, bingo, Grange ex
hibits, Lehigh County 4-H Ani
mals (sheep, rabbits, pigs, steers,
and goats), and more.
Don’t forget the famous Penn
sylvania Dutch dinner platters
served at 5 p.m. nightly and 4:30
p.m. on Saturday in our fire hall
Pork and Sauerkraut with mashed
potatoes and hot roast beef sand
wich with mashed potatoes served
daily. Plus on Wednesday ham
and string beans! On Friday the
fair will also serve a crab patty
platter and shrimp in the basket
Premium books arc available at
the Schnecksville Fire Company
or the new King’s Market located
on Rt. 873, Schnecksville for en
tering items into the fair.
For more information, call
(610) 799-2609 or (610)
767-1735. During fair week, call
(610) 799-9467.
Fair