The State guard., 1848-08-29
AGRTC CUlTURALs
Harvesting.

pon mistakes in harvesting, are, that most persons cut their wheat too late and their hay too early. Repeated and careful experiments have shown that the proper time for cutting wheat isI just before it is fully ripened, while the grain is still in dough state, and immediately after the lower portion of the stalk turns yellow. When the straw begins to tu:n yellow, it commences to do so at the bottom and advances upward. The proper time for cut ting is while the upper portion Is still of a greenlsh hue. If cut then both the quantity and the quality of the grain are greater than if cut later. If cut when fully ripe a great deal is lost byI shaking out before it is laid upon the thresbing. yard and not on y is no nutrlncnt conveyed toI the grain after the stalk begins to turn yellow, but there is even some decrease.
 Among the many accurate ex- pcriments which have been tried to establish these facts, are those of Mir. Hannah, an English az riculturist. The lateness of the dates mentioned is to be accoun- ted for by the excessive humldi- " and coolness of the English summers. son the lst of Au- gust says MT. Hannah, q cut q small portion that was quite greenb that is, both ear and stalk were full of yigor and of sap Though the grain appeared to De perfectly formed, the chalT adhered so firmly to it, that it was scarcely possible to sepe. rate it by friction of the hands. When seperated, it was large and plump, but so full of milk, that the slightest pressure redu- ced the whole to a pulp. This sheaf stood in the fields fort night and was then housed. O. August 18th I cut another shenf The wheat was of course vet green--being what farmers call raw-that is, though appearing at distance green, yet whcr examined, was ofa hue fast ap proximating to a yellow, while from foot upwards from the ground 1t was quite yellow. The cars too were Yiore open, tht chair iinged vita various shade of yellow anfi green, and th' grain itself, when separated, sof and doughv, out not so full o 1luld as before. he Judgmen of the f,rnler however. will bes tell him the condition of th wheat t oth at this and tho pre- ceedins csstting, when Itell hin that ii another fortnight tn whole field was ripe. At th
 end of thIs fortnight (septembe lsD l housed the sheaf wbicI lad been cut on August l9t which had remained exposed Ii the interval. and cut another This 1 have said was ripe; but
 don't mean that degree of ripe ness when the straw breaks, tn cars curl, and the grain shake out but that condition when it customary to commence reapin, it, when the straw from the root to the ears is uniformity yellow and has lost all symptoms of viv id healtb." When the graf was secured, it was found tha the second or half ripe parce was worth thirteen per cen more than the green sLeaf and per cent more than the perfectl ripe parcel. There is an adyan tage of four per cent, therefor Is for cutting wheat when it Ii just turning over that which i moderately ripe; an item to b, largely increased when the los from shaking out, which is iron ten to twenty-five per cent. i considered.
 On the other hand, nothing i gained by cutting hay or clove e too early. The principal nutri ment of hay Is to be found in tn,