The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1851-06-21
CHE farmer.
From tie .4msrican Farmer.
TINE FOR CUTTING WHEAT.

iitc liiiie VI cutting yOui Sldih' DoH
delay this until the grain IS either ripe,
or dead ripe; but cut it at least or 10
days before it is either the one or the
other: very good general rule as to the
time of cutting, may be this: Cut when
the straw immediately beneath the head
has turned yellow, and become arid one
or two inches in length. From that
moment the root supply of nourishment
IS cut off from the head: And SO far as
the roots are concerned, their offices
cease from this juncture. Grain cur at
this period Of its growth, is plumper,
thinner skinned, more nutritive, and
makes better and more -four. and weighs
heavier, than when permitted to get
dead ripe; SO that by cutting early, you
will make more, and better article;
while 2 lbs. Of the straw, thus cut, is
worth 3 lbs. that may be left to bleach
and become dry in the ground There
is another reason in favor of cutting be-
fore the grain is ripe or dead ripe; when
SO cut, it is not liable to shatter, and
much Of the grain is saved, that would
otherwise be lost. There is still anoth-
cr and more potent reason, which most
emphaically calls for the practice Of
early cutting. This rust, that fell des-
stroyer Of the wheat crop, generally
makes its appearance just before the
grain ri|,?ns; when, if it were cut some
seven, or ten DAYS in advance of the us,l-
al time of cutting, this danger, and con
los, ,,.r,,,1l Ia ,.,o,lo1 1o-,,,,
more time would be allowed tor har-
vesting; consideration of much impor-
lance.
The best and most enlightened far
mers of England have for more than half
century been in the habit of cutting
wheat before the period of its beng ripe.
In DR.. Rigby's Report we find the fol
lowing:
''Mr. Coke, (of Holkham) cuts down
his wheat very early, even when the ear
and stem are grecnish, and the grain not
hard He says, that the wheat, thus
earl reaped, is always his best sample,
and he gets IS. a quarter for it more
than for " heat cut in a more mature
state"
GAS an experienced farmer the late
Mr.. Join Shirif, recommended, that
all sorts Of grain should be cut, whenev-
or the straw Immediately below the car
Is SO dry. that on twisting it, no juice
can be expressed; for then the grain
cannot improve, as the circulation Of the
juices to the ear is stopped. II matters
not that the stalk below is green. Eve
ry hour that the grain stands uncut, af.
ter passing this stage, is attended with
loss"
Professor Norton, who justly ranks
among the ablest agricultural chemists,
holds these views. He says:
The time of cutting grain very sem
sihly affects the proportion Of fine flour
and bran yielded by samples Off Care
tul experiments have shown. with re-
gard to mheat, that when cut from 10 to
IA days before it is fully ripe, the grain
not only weighs heavier, but measures
more: it is positively better in quality,
producing a larger proportion Of fine
flour to the bushel. When the grain is
in the milk, there is but little woody fl
bre; nearly everything is starch, gluten,
sugar, etc, with large percentage of
water. If cut 10 or II days before full
ripeness the proportion of woody fibre
is still small; but as the grain ripens, the
thickness of the skin ra pidly increases,
woody fibre being formed at the expense
Of the starch and sugar; these must obvi-
ously diminish in corresponding de-
gree, the quality Of the grain being of
course injured. The same thing is true
as to all Of the other grains"
After recommending the early cutting
of grasses intended for hay, professor
James F. W. Johnston, adds:
The same remarks apply to crops of
corn,-. wheat, rye, oats, and barley
both to the straw and to the grain they
yield. The rawer the crop is cut, the
heavier and more nourishing the straw.
Within three weeks Of being fully ripe,
the straw begins to diminish in weight,
and the longer it remains nncut after
that time, the lighter it becomes and the
less nourishing.
On the other hand, the ear which is
sweet and milky month before it is
ripe, gradually consolidates, the sugar
changing into starch, and the milk
thickening into gluten and the albumen
of the -four. As soon as this change is
nearly completed, or about fortnight
before ripcning, the grain contains the
largest portion Of starch and gluten;
if reaped at this time. the bushel will
be heavier, and will yield the largest
quantity Of fine flour and the least bran.
At this period the grain has thin
skin, and hence the small quantity of
bran. But ifthe crop be still left uncut,
the next natural step in the ripening
process is, TO cover the grain with bet
IL ll,,nl.a= L.. 49,