When clover hay is put up into cocks, it undergoes what is termed the "heating" process; that is, it becomes warm in the center of the heaps up to a certain point, after which the heat gradually leaves it. The heat thus generated is proportionate to the size of the cocks and the amount of moisture in the clover. The sweating process usually covers two or three days, after which the hay is ready for being stored. When clover is cured in the winrow, it does not go through the sweating process to the same extent as when cured in the cock; hence, it is liable to sweat in the mow, and to such an extent as to induce mold, if it has been stored away with moisture in it beyond a certain degree. If a wisp of clover is taken from the least cured portion of the winrow or cock, and twisted between the hands, it is considered ready for being stored if no liquid is discernible. If overcured, when thus twisted it will break asunder. A skilled workman can also judge fairly well of the degree of the curing by the weight when lifted with the fork. Under some conditions, it may be advisable to "open out" the cocks two or three hours before drawing them, that the hot sunshine may remove undue moisture. When this is done, if the cocks are taken down in distinct forkfuls, as it were, each being given a place distinct from the others, the lifting of these will be much easier than if the clover in each cock had been strewn carelessly over the ground. The lowest forkful in the cock should be turned over, since the hay in it will have imbibed more or less of dampness from the ground. But in some instances the weather for harvesting is so favorable that the precaution is unnecessary of thus opening out the cocks or even of making them at all. =Storing.=--Storing clover under cover is far preferable to putting it up in stacks, except in rainless climates. With the aid of the hay-loader in lifting it from winrows in the field, and of the hay fork in unloading, the hand labor in storing is greatly reduced, but when it is unloaded with the horse fork, the aim should be to dump the hay from the fork on different parts of the mow or stack, lest it should become too solidly pressed together under the dump, and heat and mold in consequence.