Independent Democrat. [volume] (Canton, Miss.) 1842-1844, 1843-05-13

rived from Lo0k.iarning, rs, sPeciai asten
lion to The gathering Of particular crop
in different parts of the country. aud af'
enabled to apply that experience 10 on
own use. Mr.. Horace Miller, cores
pendent of The Union Agriculturis', de-
scrbing his practice Of harvesting wheat
says he commences cutting While IN a
green st1te, as soon as the kernel is fair
ly out of the milk, taking the precaution
not TO bind in large shcaves that there
may be NJ danger of moulding within the
bands. This being done, he says: sci
the shcayes up in lunches or shocks, say
a dozeni in each, in The following manner:
| usually take sheaf under each arm,
with the heads in front, and when have
reached The spot for locating The shock,
brings The tops together, setting the butts
on The ground, at least two feet apart,
tlking the precaulion 10 set them firmly,
and 10 press The head of the sheayes into
as narrow compass as possible, making
them resemble "a naaf as possible, the let
Ter A, then add TO each side, ill the shock
is complete. Care should be taken not To
sci them so close hut that the air will cir
culate freely through them. The writer
says he knows, from actual experience,
that wheat is decidedly better from icing
cat early. There is considerable contra.
reiy of opinion amongst farmers respect.
Ing the marks of ripeness in wheat, or the
degree of it that is necessary to make n
perfect sample. Some say that cutting
quick is the surest way of having the grain
perfect, while Others assert il should be
dead ripe before il is cut down. Perhaps
truth is TO he found between the two ex-
iremes. As long as the circulation con
inues through the ear, the grain receiving
something from the earth. and ought moi
TO be cut down. Observation points out
the marks Of maturity necessary for wheat
and indeed for every other grain; and
these marks when properly attended to,
are sanctioned by experience. The first
mark Of the circulation boing al stand,
consists in shrinking and whitening OF
the straw Immediately below. the ear,
which gradually proceeds downwnrds till
it reaches the bottom, when it is SAID 10 be
deqd.ripe, In that state the straw be-
comes brute, the ears are easily broken
of, and the grains shake out in the hand
ling To this stage i'll cur opiaion, it
pught never to e allowed to come, as the
loss of grain is not only great under the
most favorable circumstances, but the
quality is materially impaired by such a
long and unnecessary exposure TO the &C.
ton Of light and head 1t IS IL fact, now
well understood, that the nour shng and
fermcntaile properties of rlI vegetable
productions, lear on exact propor;i n 10
the quantity of light AM heat they have
enjoved dariag the growth AMI ripehing
1t appears Il US that the lime at which
whc and indeed a other grains shout be
cut, is when the straw begins 10 shrink.
and become white half an inch below the
ear. TIE ejaculation is then cat off, and
NIL further benefit il at an end. The grain
has taken everything 10 perfect from the
soil, and. as far ms the value Of the straw
whether for fodder or other purposes, is
concerned. an advantage is gained by cut.
ting while the cIrculari n il gong on, anC
by III means, preserving a part Of the
natural juices; the value OF straw like lha,
Of hay, depending upon tie proportion Of
The ma ural juices it contains, and The pains
they have been taken to preserve them
In proportion TO the heat Of the whether
the greater expedition is necessary in har.
vesting, f,r, when scorched by the sun
and full in grain, wheat soon takes q
stain, is d,maged by vet, and easily sheds
at every blast of wind
1t is unnecessary to make any observa-
tions upon the comparative number Of
hands to bo employed, 10 the best ndran.
tage, in this business; il will be altogeth'
er dependent on The means Of the party,
and the facilities of their location.