A pic of your hog would be nice. That patch of weeds and grass doesn't look too bad ;-) I would hit it like any other field, mow around the perimeter in the direction where the cut grass is thrown to the outer edge by your hog. First pass would be with the level of cut about 10 inches off the ground. Second pass would be with the hog dropped a few inches and half the width of cut as before, as mentioned by Janicholson. Successive cuts would depend on how hard the tractor worked the previous pass. Depending on how thick it is you may be able to mow to your normal level with full width but lessening the width in the thick spots. The last pass would be where you started, knocking the 10 inch stuff down to match the rest. Multiple passes may be needed in some areas. If the tractor starts to really bog down in real thick areas you have to either raise the hog or lessen the width of cut ...quickly, while hitting the clutch to stop forward motion. As you said, slow wins the race. Since you've mowed it before there shouldn't be any surprises like steel fence posts, large rocks, etc. The window screen idea will be helpful. Good Luck with it!
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Today's Featured Article - Grain Threshing in the Early 40's - by Pat Browning. The setting is rural Wisconsin, halfway between East Troy and Elkhorn, on Hodunk Road, our nation was at war, and I was 6, 7 and 8 years old. George was our "threshing neighbor." He was the one with the threshing machine, a JI Case on steel wheels, and he pulled it to our farm with a JI Case standard tractor also on steel. In those days, steel wheeled implements were common. The roads were general gravel, so the lugs cutting into them wasn't a problem. George would set up the thresher, s
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