Muscatine weekly journal. [volume] (Muscatine, Iowa) 185?-1890, 1859-07-15
Wheat---Time of Harvesting.

The following seasonable hints concerning
the proper time to cut wheat are from the
Country Gentlemaa-good authority in such
matters:
Many experiments in cutting wheat at
different periods Of ripening 60 to show that
from twelve to fourteen days before dead
ripe," gives the p'umpcst, heaviest, thianest
skinned, and most nutritive grain. The loss
in weight by standing is nearly fifteen per
cent, and the loss in equal weights by the
increase of bran, is about 4 per cent. At
this period the grain is in the milk; there
u.s." says the late Prof. Norton, 'sbut little
woody fibre; nearly everything is starch,
gluten, sugar, ETC., with large per ccntags
of water. If cut then the proportion Of
woody fibre is still small but as the grain
ripens the thickness of the skin rapidly in
ereases, woody fibre being formed at the
expense of the starch and sugar these must
obviously diminish in a corresponding
degree, the quality of the grain being Of
course injured"
Early cutting is we'll known to enhance to
considerable extent, the value of the straw
as food for animals. The experiments show
about the same per cent. increase in this as
in the grain. The philosophy of this was
shown in our recent article on 'sHay and
Hay Making" in which the period Of its
greatest nutritive power was shown to be
some time before ripening its seed. The
value of wheat straw depends on the
Observance of the same law, ard thus it is
seen that the time of harvesting, which best
secures the value of both grain and straw
very nearly comedies.
a saving Of grain is made by early har-
vesting, from the fact that waste from she'll
ing is avoided. This loss is often large in
fully ripe wheat, and it is loss no caution
can avert with ripe grain. The loss from
rust, also. will in most cases be thus pre-.
vented. This disease generally makes its
appearance at about the time recommended
for cutting the grain, and when ever it doe,
appear, its injuries can ut once be checked
by harvesting.
Early harvesting allows more time fol
crop is not crowded into few days, il
which it must be accomplished or serious
loss result from over rlpening and Smelling
and if the weather is bad, from growing il
the ear.
The proper maturity for cutting may b.
judged of more accuratel y, perhaps, if de-
scribed as that when the stalk Immediately
below the head, for two or three inches
becomes yellow and dry, consequently cut
ting off the STRAIGHTFORWARD the grain
though soft and doughty, ceases to yield any
milk upon the pressure. This occurs about
a fortnight before the seed becomes dead
ripe, as before remarked.
In early harvesting, of course, greater
attention must be given to the curing of the
crop. 1t is advisable to allow it to lay TO,
half day or so in the swath before binding
and then small bundles should be made. Il
should be shocked up before dew falls, and
will need to remain in the field for Longer
time than if cut when fully ripe. Should nj
rain occur, (Which can hardly be expect
ed,) the common practice of setting up tn
sheaves in double row, with the head
resting against each other, is simple ant
sufficient. Against heavy showers, however
this gives but little protection, nor is cover
ing shocks formed in the same manner, will
two sheaves laid on horizontally, the head
touching each other, much better plan. Tn
safest mode is to set up half dozen sheave
in round compact form, and cover then
with two others broken in the middle, an
laid on in the form of cross, with the end
spread out, which affords a reliable cap TO
the shelter of the grain beneath from tn
usual storms of the season.