White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1861-06-13
for tBe farmer.
Cutting and Curing Grain.

Cutting and Curing Grain.
Experiments have pretty well settled the
fact that wheat should be cut while the grain is
In the state called dou9hy. The conclusion
was, indeed, reached several yeas since in re- |
gard 70 wheat, but it has BY the experiments of
voelcker, been early shown to be equally ap-
plicable to oats; and it is also known to be |
equally applicable to Indian corn. At first it
was feared BY some that there would be q great
shrinkage of grain, cut in this stage, which
would amount to absolute loss. 1t is proved,
however, that the sap Of the stumps Of straw is
sufficient to perfect the grain, and that the
grain, under such circumstances, even possesses
some valuable properties which it has not when
it remains uncut till dead ripe.
Mr.. Colman states that he found BY many in
quiries in England that the 'best rule for har-
vesting is not when the stalks below the head
have changed color and the circulation has con-
sequentIy ceased, but when the grain, though
II has ceased to yield any milk uTon the pres
cure, is yet soft" The advantages of cutting
at this stage are briefly given as follows:
wheat cut early affords more grain, yields less
bran, makes better -four, wastes less in cleaning,
work more leisureiy."
c. w. Johnston, in the Farmers Encyclope-
dia, observes: "Grain, If not reaped until the
straw is wholly yellow, will be more than
ripe, as the ear. generally in the late seasons,
ripens before the entire of the straw, and it is
observable that the first reaped usually affords
the heaviest and fairest sample.
The indications of ripeness in wheat are few
and simple. When the straw exhibits bright
golden color, from the bottom Of the stem near
~ to the ear begins to bend gently,
the grain may be cut. But as the whole crop
will not be equally ripe at the same time, if, on
walking through the field and selecting the
greenest heads the kernels can be separated
from the chat when rubbed through the hands,
it is il a sure sign that the grain is then out of
its milky state and may be reaped with safety;
for although the straw may be green to some
distance-downward from the ear, yet if it be
quite yellow from the bottom upward, the grain
then wants no further nourishment from the
earth, and, If properly harvested, will not
shrink. These tokens will be found to sufi-
GENTLY indicate the ripeness of wheat, barley,
and oats; but that of rye. arises from the
straw losing some of its golden hue, and be-
coming paler." b s-r - a...
Some Of the most valuable experiments which
have been reported on this subject, are those of
Mr.. Hannah, in the 18th and 18th volumes of
the Quarterly Journal of Agriculture. The
trials were under his own direction, and with
great care. He cut samples of wheat at five
different times. No. 3, which was cut two
weeks before fully ripe, was superior to the other
lots; giving more per bushel than No. 5, (cut
when fully ripe,l by 61s pounds Of -four, and a
gain of about fifteen per cent. on the -four of
equal measure Of grain; 100 pounds Of wheat
of No. 3 made 80 pounds of -four, while 100
pounds of No. 5 yielded 72-showing an aver
age of 8 per cent. in favor of No. 3. In grind.
ing it was found that No. 5 ground the worst.
There were in No. S. a greater quantity of finty
particles which would not pass the bolt, than in
any of the other lots. The bran from No. s
was also much thicker and heavier than that Of
No. 3.
Mr.. Hannah concludes, therefore, that in cut |
ting wheat two weeks before it is fully ripe there
is gain Of fifteen per cent. Of -four upon equal
measure, gain of fourteen per cent. in the
weight of straw, and gain of 7s. Cd. ster-
ling in the value Of every quarter $3.50 lbs) of
wheat Many trials have been made in this
country in cutting wheat at the various stages,
and the results agree generally, with those above
given. i.. aa~ .at
But when grain is cut before it is ripe, it is
necessary that it should undergo a process of
curing before it can be safely stored in barn or
stack. Hence it is usual to place the sheaves
in shock several days, according to the state of
the weather or the degree of moisture in the
straw. But it is sometimes happens that loss is
occasioned more or less, by the sprouting Of the
grain while it stands in the shock-especialy
in warm, showery or damp weather. To guard
as well as possible against loss from this cause,
the shocks should be put up in the best manner.
Albany Cultipatos. .-,.