A clear look at how war and policy shifted America’s hay supply—and what that means for livestock farming today.
This book surveys how hay production changed across decades of war, drought, and shifting land use. It explains why legume hays like alfalfa and lespedeza became more important and how barley, pastures, and improved curing methods affected quality and nutrition. The discussion connects acres planted, yields, and feed quality to the health of livestock and the broader agricultural economy.
- How wartime forces reshaped what grasses and legumes farmers grew.
- Why higher protein hay matters for dairy herds, beef cattle, and growing stock.
- New methods, such as barn-curing, and their impact on leaf preservation and nutrition.
Ideal for readers interested in agricultural history, farming policy, and the role of forage in supporting livestock productivity.