Professor Wrightson, of the Royal Agricultural College, Cirencester, writes to the 'Times' as follows: - Will you allow me a few lines' space to call attention at this seasonable time of the year to a process of preserving fodder for winter use little known, and, so far as I am aware, never practised in this country? It gives as its product what is known all over the Austrian Empire as "sour" hay, which, I may add, I have seen used extensively on many large estates. The process of making sour hay is not only exceedingly simple, but in the event of a wet season might be adopted in this humid climate with excellent effects, as neither drying wind nor sun are required. The green grass, green Indian corn, or other fodder issimply crammed down into graves or trenches, 4 ft. wide and 6 ft. to 8 ft. deep, until it forms a compact mass up to the surface, and the whole is then covered with 1 ft., or rather more, of earth, rounded over so as to form a long mound. No salt is used, and the wetter the fodder goes the better.
The preservation is complete, and when cut out with a hay spade in winter, the fodder is of a rich brown colour, and exhales a slightly sour, but on the whole agreeable flavour."