Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1860-06-28
The Time to Cut Grain and Grass.

This is an important matter, and one tha'
has not received sufficient attention far-
mers are in the habit Of cutting their grain
and grass at the most convenient time, and
without much regard as to what effect such
cutting has upon the weight and nutrltive
qualities of the crop They will continue
to do this, because they have not b. slowed
thought or investigation upon the subject and
therefore do not realize the losses which they
incur Ey noglccting to harvest grains and
grasse at the proper time. The reasons OF
this loss are SO plainly set forth by MIR. An
derson, the learned editor Of the Turner's
Journal, published at Montreal, that we pre-
fer to employ them, to using words of our
own. He says that
" Grass, while still green, contains large
am ,unt of starch, gum and sugar. The su-
gar is perceived in the sweetish taste Of the
juice the starch and gum, being nearly taste
less, arc not so readily perceived. The prln-
cpal uourishing ingredients IN all kinds of
Ioods are starch, gum, sogar, and some nj.
trogenous compound. But the starch, gum
and sugar are mainly changed into hard ind-
gestible woody fibre when grass ia ly natures.
If the pening process be arrested eight or
ten days before its completion, and the plant
be dried rapidly, double and treble the amount
of starch, gum and sugar will be secured.
7 same reasoning holds true of all kinds Of
grain Every one is familiar with the sweet
taste of green corn, wheat in the milk, etc
When tie growth is completed, cut these
crops and you save a considerable amount of
rich nutiment which would otherwise be
chan led to the woody fibre of the outer shell.
The only point to be looked to, is, to wait
until the accumulation Of juices is completed
and then begin the harvesting at once. The
only exception to this rule is with crops de-
signed solely for seed these may well be lett
to the natural full ripening upon the stalk,
especially when the seed is to be kept long
The proper time for cutting grasses is at
the moment the seed is set, or Immediately
after the Towering is over. Clover should
be cut as soon as in full bloom.
A large number Of experiments on wheat
and other grains indicate that the proper time
for harvesting is when the kernel is fully
formed, but still soft enough to yield toa mod
crate pressure betM cen the thumb nails
This is usually about ten days before maturi-
ty."
This reasoning is undoubtedly correct, not
only because it is founded on true scientific
principles, but also because it is confirmed in
an abundance of experience by those who
have put the matter to practical test. 1t
would be safe, We think, to say that millions
of dollars would be saved to the country an
nually, if this single item Of business of the
farm were carefully Investigated, and such a
practice adopted as the investigation woald
certainly suggest.
The want Of a moro accurate knowledge
Of the business in which he is engaged, of a
clearer insight into the matters which he can
not comprehend at a glance, is one leading
reason why the profits of the farmer do not
more constantly meet his expectations. 1t
certainly is not because there is any inherent
defect in our soil or climate or that nature is
not generous even lavish in her favors, but
rather that the farmer does not closely observe
the wants Of the soil, the influence of climate,
the effects Of depositing seed, gathering crops,
or doing many other things at wrong time,
or in an improper manner. He must become
thinker, as we'll as worker, before the pro-
fesson in which he is engaged will keep pace
with the progress of other arts, or afford him
that material aid and comfort which he fan
ces other Occupations may confer.
In the coming harvest, there will be op-
portunity for every farmer to test the value of
these remarks, by cutting portion of his
grain at taat moment when the kernel is full
ly formed, but so soft that when he presses il
between his thumb nails, he can squeeze it to
pulp, and notice slight milky juice in the
mashed mass. Then leave portion ten or
twelve days later, and upon threshing and
cleaning up carefully, compare the results.
If this course were adopted by one or two in
tolligent farmers in every ncighborhood, and
reported to the agricultural papers, it would do
much to settle the question and introduce a
uniform practice.
To test the value ofhay cut early with that
cut later, may be more difficult matter
but still, by weighing portions of the two
kinds, and by critical observation of the
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