This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
This grass is also one of the best of our cultivated grasses, and it is, perhaps, in most cases, more largely grown by farmers than any other one kind. For horse hay it is thought to be far preferable to any other, and it does make a good rack hay for horses if well cured. Still, for neat cattle alone, we do not think that it makes as good hay as Red Top. Yet, where Timothy and Red Top are grown together, we think it far preferable for horses, or market hay, than where Timothy is grown alone; and if a little fine Clover is mixed with Timothy and Red Top, we think it will still be improved as market hay. But then Timothy grows but once a year when it is mowed, there being very little rowen or after-math, unless in low, moist ground. Here this grass is very apt to grow up in separate tufts or bunches, and not sward the ground over close, as is the case with Red Top. All farmers know that in the best cultivated meadows this grass is very apt to grow up in this way year after year without sowing the ground over in a close sward, unless it is in a low swale of moist ground.
Here, on clean Timothy lands, after the third or fourth mowing, the crop will begin to fall short, so that in order to keep up the yield of hay the ground must be broken up and re-seeded. But if the grass is of Timothy and Red Top grown together, as it should be, then the meadows will hold out much longer in growing a good crop, as the Red Top forms a sward, and then breaking up need not be resorted to as often. When Timothy and Red Top are grown together, generally a finer and better crop of hay is made than Timothy alone, which, in strong ground, will grow up coarse and large.