Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1856-07-31
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When should Grain be Gut ?

This question has often been propoundsd and
has called forth, from the hundreds who ooud
answer definitely, views so conflicting that sfte,
thorough canvass of experiments, arguments
and words, we find ourselves exactly at the point
from which we essayed start, ready to ask again
,cheu should grain be CUT
Those who contend that wheat should be fully
ripened before cutting argue that previous to a
complete development of the kernal it contains
large quantity of water, and owing to this, the
after curing causes loss proportionate to the
ereeness of the grain at the period of severance
from The root. Alter cutting the flow of sap
ceases, the kernal no longer receives its wonted
nourishment and instead of presenting the full,
plump appearance OF grain raised in accordance
with their theory, is shrunken and defective Its
Touring qualities are also deficient, for the reason
that the head has not received from the parent
stalk or root all the farinaceous elements capable
of being impaired, and must, of necessity, Weld
less when brought to the mill than it would if
completely ripened. Another view is that the
food thereffom, when taken into the system, is
detrimental to bodily health and vigor, on account
of its inferority.
The opposition on this question is not only
very numerous, but possess equal tact and iudg.
ment, with the same means of observing and ar
irving at conclusions. In England and on the
Continent the farmers have for many years agi.
tated and experimental on this snbject, and it
! has been recommended to cut down before the
uppermost kerlel can be shaken out. The
second volume ofBrit'sh Husbandry says "t that,
all things considered, it is thought most prudent
to cut wheat before it is fully ripe but that it 10
necessary to exercise judgment, and that me-
! dium course should be adopted that if grain
becomes too ripe, it assumes a dull and husky
Appearance, yet if not ripe enough it becomes
shriveed in the drying" Loudon observes that
= in harvesting wheat the best farmers agree that
it ought to be cut before il becomes dead ripe
When this is the case the loss is considerable
both to the wheat field and stack yard, and the
grain produces inferior -four" Cadet De Vaux,
IN speaking on this subject, asserts that grain
reaped eight days before ripening has the berries
larger, fuller and finer, and that such grain is
oetter ca cuated to resist the attacks of the wee-
vii Tha, an equal amount of grain cut at the
period recommended and that cut when fully ripe
will give more bread and of superior quality"
! ln addition to the testimony from abroad the OK.
perience and operation of our home farmers fully
attest the propriety of cutting whsat while in
the doughy or milky stage of the kernel. The
advantages claimed are hevier, sweeter and
whittier grain there is less loss by scattering !;
and the straw, where ii is an object, will make
better feed than if cut later. 1t is oonteDded
that easy experiment will convince every culti-
,vator that by permitting grain to stand until the
straw has lost lis succuency he can gain nothing
in pumpness or bulk, but that much is lost in
color, and fneness of skin, and in the shelling
which is inevitable where grain is permitted to bs
cut only when thoroughly rpened.
As the query is one, the practical solution OF
which is of vast importance to agricuturlsts, it
should receive the attention, not of one or any
specific number of those interested, but farmers
throughout the country should settle it, it not
for their co-aboreis a, large, at least for them.
selves. Arguments that seemingly possess Co
gency, force and clearness can be brought to
bear by each party, and ideas, no matter how
much, theoretically, can be said in their favor,
if they lack the virtue of experience must be
received with great latitude and caution.-Rurdl
Ne,o Yorker.