Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1857-09-03
Qllc farmer.
Topping and Harvesting Corn.

OF Inelf corn crops OOnne Always prdcu0o
cutting the stalk soon after the kernels have
become glazed or checked, believing that such
a course hastens the ripening of the corn;
and the removal of the stalks greatly tacili-
tates the process of harvesting, and that
green cut, well cured cornstalks are much
more valuable as winter forage for cattle,
than the same would be if left uncut till the
corn was fully ripened, as is the practice OF
some. We presume this correct idea. But
experiments made some years since, by the
Hon. w. Clark of Massachusetts, seem to
prove that the number OF bushels Of corn
per acre was very much lessened where the
stalk were cut, compared with portions of
the field where the corn was not topped, but
all left till the corn was fully ripened. BY
his experiment, the loss in grain must have
been much greater than the increased value
of the green cut stalks over the perfectly
ripened fodder. But a difference Of ten or
twelve days time i'll cutting the stalks might
make material difference in the value OF
the grain. We think it the safest way for
those farmers that practice topping " their
corn, to cut their stalks quite late, rather
than few days to soon.
Well cured corn fodder is a valuable Win
ter feed for farm stock, and much care
should be exercised in saving it in the best
possible condition. Many farmers are quite
too negligent in this matter. We have seen
the stalks but quite green, and many days
too soon, bound in large bundles and put up
in large shocks, where it remained during all
weather for weeks, or till the corn was
harvested; heavy winds blew over many of
the Shocks and drenching rains thoroughly
wetted them, thus nearly running them as fod-
der. We have seen others cart them direct
ly from the field as soon as bound in bundles,
where from want of room and care large
portion of them became mouldy, and nearly
rotten and worthless. We know some care
full farmers that pursue quite different
course. They do not top their corn until
most of the tops of the spindes are dead,
and many of the husks have lost their green
color. They cut their stalks in fair wealth
er, bind them in small bundles, cart them to
the barns, and place the bundles aStride of
poles extending from beam to beam across
the barn floor, Here they dry without heat
ing or growing moldy. If they have not
room enough over the barn floor, they make
use of novels or sheds, in curing them Those
that practice this method think they are full
ly compensated for all extra labor, in the en-
HANGED value of the fodder.
Many farmers prefer letting the crop stand
till the grains are principally glazed, and
al of 4ba
ground, and shocking in the field, letting it
remain there till dry enough for husking.
Some contend the corn rlpens as well as if
left upon the separate hills. The fodder, as
a whole, is thought to be worth much more
cured by this method, than by any other
process The crop, when thus cut up and
shocked, is placed beyond injury from frost
ID matter of much consequence some years
There is but little if anything gained by cut
ting and shocking corn after it has beer
stricken by frost In cutting up the corn az
soon as fairly glazed, the fields can b,
cleared in season for sowing winter wheat Of
rye-sometimes a matter of much conse
Some cont end the soundest and heavies
corn can only be grown by letting natur
take its course" that is, let the whole plan
remain uncut till the corn is " dead ripe
This course probably, may insure the great
est weight Of corn per acre, if tho autumn j
favorable to its perfect maturing. We hav
more than once pursued this course, but founl
the labor of harvesting much greaer,s AM
thought the fodder less valuable.
Seasons very so much, and the circumstan
ces of farmers differ so greatly, Ito say moth
ing of their prejudices,) that it would be idl
for any one to attempt to point out the on
best way-or rather, to say there was bu
one best way under all circumstances
From present appearances, and the hes
information within our reach, we think
may epretty safely predicted, that over
wide range Of our country, this is not DIES
tined tobe great corn year. A large par
Of the growing corn is too late to fully ma
ture, unless we have an unusually warn
September and October, circumstance hard
ly to be expected Therefore it will probabl
be the safer course for most farmers to cut u
and shock their corn as soon as it will an
way er,-that is, if it can be done be
fore receiving much injury from frost by S
doing they may save much in the value O
fodder, and much corn would ripen in tn
shock that would be nearly ruined by fros
We have several times seen corn cut up, an
tied in moderately sized bundles and stun
across poles over the barn floor, where it ha
dried perfectly, and the fodder was muc
better than it would have sbeen had it bee
shocked in the field. We have seen variou
methods of shocking corn in the field. Som
put dozen large bundles into a shock
such large stocks do not dry we'll. Other
cut and stand it round hill purposey lei
uncat. We have seen corn very safel
stocked by only using five bundles to til
stook-one in the centre, and one on each
the four sides; band of rye straw was tigh
ly tied around the whole some four feet froi
the ground, and the tops of the stalks bei
over arm tied down. Such stocks stand be
ter than larger ones, and also dry much be
ter.
Corn, when harvested before it is proper
,ripened, and dried in the field, as much of
probably will be the coming harvest,
sometimes injured when stored in lar
quantities in the crib, or the slated CO.
house. If dry, windy weather follows aft
the corn has been cribbed Or housed, it &c
orally dries well, but if long continued dan
or rainy weather succeeds, the corn is We
liable to heat and mold &c, injuring
mealing qualities To guard against such
loss, we have known farmers to have tic
box stove in their corn houses, and they Ike
up a brisk fire portion of the time duri
the damp weather, thereby drying their co
very fast, and saving it from injury.
The labor nf mnnnrinn ,,lnm;no Miami;