Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1870-08-18
a cnICuLTUnAI.


The season for harvesting small grains,
rye, wheat oats and barley, and the i'm
portance of cutting them at the proper
time to secure the best results, have not
been fairly considered by most farmers.
This Is important. whether the crop is to
be used as hay OF Tor the grain; both will
be materially affected by the condition In
which the crop is when cut. There has
not yet, in this country, we believe, been
any thorough and reliable experiments
made, In order to ascertain the condition
OF grain which has been cut at different
periods Of time, or when the grain was in
different conditions. To do this so as to
be reliable would not only incur cost of
time and money, but the aid Of very skill
full manipulation, such as very few persons
among us at present possess.
In the discussion on "the influence or
the time of cutting on the quantity and
quality of the produce of hay and grain"
Johnston, In his 4 ements, expresses a de-
cided opinion that the period at which
both hay and grain are cut materially az
fects the quantity and quality OF the pro-
duce. All farmers have noticed. perhaps,
that when radishcs are left long in the
ground they become hard and woody. The
same natural change goes on in the grass
es which are cut for hay. So IL Is with
grain they yield. The rawer the crop is
cut. he says, the heavier and more nour-
ishing the straw. That Il. we suppose.
after the straw has nearly attained its
growth; for II is not to be supposed that
straw half grown would be as nourishng
a. that which had come nearly to perfec-
ton. Within three weeks OF being fully
ripe. the Straw begins TO diminish in
weight; and the longer it remains uncut
after that time, the lighter IL becomes and
the less nourishing. On the other hand,
he adds the ear, which Is sweet and milky
a month before it is ripe. gradully CONSOLE
dates-the sugar changing into starch. and
the milk thickening into the gluten and al
bumen ofthe -four. As soon as this change
is nearly completed, or about fortnight
before 1t is ripe, the grain of wheat con-
tains the largest proportion of starch ana
gluten. II reaped at this time. the bushcl
will weigh most, and will yield the largest
quantity OF fine -four and the least bran.
Al this period the grain has thin skin.
hut If len uncut, the next natural step in
the ripening process is 10 cover the grain
with better protection thicker skin.
4 portion OF the starch of the grain is
changed into woody fibre, precisely as in
the ripening Of hay. 1t is clear. therefore.
that the quantity of starch would be les
= -
larger weight OF bran or husk. and de-
crease OF -four. Amer going through many
experiments in the labratory. in addition
to facts gathered elsewhere. Johnston
says that "lheory and experience both in
dictate about fortnight before il is fully
ripe as wheat. The skin is then thinner
and whittier. the grain fuller. the bushcl
heavier, the yield OF -four greater. its color
fairer. and the quantity Of bran less:
while, At the same time, the straw is heav-
Ter, and contains more soluble matter than
when it is left uncut until il is considered
TO be fully ripe
1t is said, also, that early cut oats are
heavier per bushel faircr 10 the eve. and
usually sell for more money. week be-
fore full ripeness, however. is the utmost
most that is recommended in the case OF
oats.
Barley cut in the striped ,tak Is also
thiuner in the skin. sprouts quicker and
more vigorously.
There are one or two other things TO be
considered. When il il intended 10 feed
the straw of these grams to cattle the ear-
~ cutting is still another matter OF impor-
lance. The straw. then. if well cured and
housed. is better than meadow hay. and
scarcely second 10 much OF the English
hay. Early cutting also lets the sun in
10 the young grass. and greatly adds it,
gettin- established 50 a. to resist the in
fiuencc Of the win er. more careful at
tention to these matters would result; We
think. In a very considerable saving 10 our
farmers. y. f. Farmer.