Haymaking in Ossola

1. The mowing

 Mowing (in sigàa) normally begins early in the morning (at 4 to the first cutting of hay), to take advantage of the cooler hours of the day. The cut grass is collected in a long strip or swath called ònsgia. At about 8.00 becomes a stop for breakfast: the mowers (sigadür) women wear, in a basket, brown bread, cheese, salami and a gourd full of wine. 

 2. The shedding of hay

  The grass is then subjected to drying, spreading it on the ground, generally with the help of a trident or a rake (slargàa the ònsg; elsewhere: spantigàa). This is typically done by women. If the weather is too wet, the hay does not lose all its moisture (FEN basgiòk) and is likely to grow mold or rot. If instead the air is too dry hay, due to the rapid drying, it crumbles (to makes the crüau). To get a good hay is therefore necessary to wait as long as favorable as possible. 

 3. The turning 

 To allow the hay to dry thoroughly, you must turn it with the rake (vutàa to FEN). This operation is carried out in the early afternoon  

4. Stacking 

 The evening of the first day the hay is collected in piles (in mügiàa 's Fen; to caplinàa tarzüal u) to protect it from moisture night. The same is necessary when lightning storms. The piles of hay first cutting usually are larger. 

 5. spreader and turning on the second day

 The morning of the second day the hay is spread again (to slargàa MUCC) and allowed to dry until the afternoon. collection When the hay, after shedding and possible turning, is quite dry, it collects with the rake in long windrows (FAA the ònsc). At this point it is ready to be transported to the barn (the Cassina from fen). In the mountains for this purpose using the basket upside sparse (scivirùn), while the valley floor once used the wagon with two or four wheels (the dear from fen) pulled by a donkey. Who did not have a donkey instead used a two-wheeled cart pulled by hand.  

The conservation  

The hay crop is then transported in the barn (Cassina from Fen), which usually is located in the area above the stable (Cassina of cows). There is suitably massed and allowed to ferment (in ciapàa to boi). In winter, then, it will be sent down directly in the barn (to siaa sgiü) through a trap door (fnèr elsewhere Fener, from Latin FOENARIUM). In ancient times they were also of haystacks outdoors conical.